FAQs

Can Cathedral City cheese be frozen?

Yes, you can freeze our cheese.

We recommend grating and freezing before the best before date, but if you freeze it as a block, it might be a bit crumblier when it’s time to eat. Ideally, cheese should be eaten within 3 months of freezing.

Freezer temperatures can vary, so check your freezer’s instructions and manufacturer’s guidelines before storing food.

Frozen grated cheese can be used straight from the freezer in cooking or defrosted in the fridge and used immediately after defrosting (within 24 hours).

For our block cheddar, defrost in the fridge and use it within 3 days.

What can I make with frozen cheese?

You can take our cheese straight from the freezer and use it in your cooking, such as in a cheese sauce or as a topping on a pasta bake. If you choose to defrost it first, we suggest using it within 24 hours of putting it in the fridge.

For a frozen block of cheese, you should defrost in the fridge, then use as you would normally. Once defrosted, it is best used within 3 days.

Food shouldn’t be refrozen after defrosting, so only defrost what you need.

Is Cathedral City packaging recyclable?

We’re working hard to make our packaging fully recyclable. In the meantime, please recycle through TerraCycle® while we actively work to reduce the amount of packaging we use and increase the proportion of recycled content in our current packaging. Find out more.

What do white crystals in my cheese mean?

White crystals, or calcium lactate, are a natural part of the cheesemaking process often found on cheese which has aged for longer (like our Extra Mature and Strongest strengths). They just mean your cheese is more flavoursome and crunchier than without them.

Is your cheese suitable for vegetarians?

Yes, all the ingredients we use are suitable for vegetarians.

How is Cathedral City cheese made?

Our cheese is made with 100% cow’s milk, starter culture, vegetarian rennet and salt.

Milk is pasteurised, and the starter culture is added.  This is a blend of bacteria, specially developed to start the process of transforming milk into cheese.  The starter cultures cause the milk to ferment which produces lactic acid, increasing the acidity.

After this, a vegetarian enzyme is added to coagulate the milk, forming curds and whey.  The curds are then chopped into smaller pieces, the whey is separated from the curds and salt is added to the chopped curds.  The salted curds are pressed and formed into blocks and packed.

The blocks of cheese are matured for the required length of time to achieve the desired flavour and texture which develop over time during maturation.

Where does the milk used to make your cheese come from?

All of the milk used to make our delicious cheese comes from around 330 dedicated farms in the West Country.

Is your cheese made with pasteurised milk?

Yes, all our cheese is made with pasteurised milk.

Is your cheese free from nuts?

You’ll find no nuts in any of our cheese! Our manufacturing and packing sites are all nut free.

What ingredients are used to make your cheese?

All of our cheese is made with 100% cow’s milk to which we add starter culture, vegetarian rennet and salt, all of which are required to make cheese.

Is Cathedral City cheese suitable for a Halal diet?

Yes, our cheese is suitable for a Halal diet.

Is Cathedral City cheese gluten free?

All of the ingredients we use to make our cheese are gluten free, which means our cheese is too.

What is lactose and what is lactose intolerance?

Lactose is the naturally occurring sugar found in animal milks.

Lactose intolerance is a digestive problem which prevents the body from digesting lactose properly. It occurs when the body does not produce enough lactase, the enzyme required to break down lactose in the gut. Consuming lactose with an intolerance causes stomach discomfort, diarrhoea and bloating.

How is Lactose Free Cathedral City cheese made?

All aged hard cheeses, like cheddar, are naturally low in lactose. Enzymes added to milk as part of the cheesemaking process naturally feed on the lactose sugars in the milk developing the flavour of the cheese until the lactose sugar is all naturally used up.

To make every batch of our Lactose Free cheddar, we test it using an accredited method and make sure the level of lactose doesn’t surpass 0.01%.


If you have a question we’ve not been able to answer here, please get in touch.