Q: Why is there no orange color?
A: Because no colour is added, the orange in cheeses is just that coloured dye.

Q: Why is this cheese not pasteurized?
A: Because traditional cheeses never were, if you use quality milk and age the cheese properly pasteurizing is not required, this also allows the natural vitamins and enzymes to remain and not be destroyed by the pasteurizing process, and the taste . . . far superior.

Q: I'm allergic to dairy, can I eat cheese?
A: Likely yes, the most common reason for peoples inability to digest dairy products is a lactose intolerance, the process of making cheese converts the lactose enzyme to a natural benign sugar and is tolerated easily.

Q: What is the difference between rennet & microbial enzymes?
A:Nothing, they are both coagulants used in cheese making, it is a personal choice between rennet enzymes & non-animal coagulants (many microbial enzymes are GMO's) - In organic production genetically engineered products are prohibited. We currently use rennet as we and many Canadians don't trust Genetically Modified Organics (GMO's) such as microbial enzyme's.

Q: Why does your yogurt have cream at the top?
A: Jerseyland Yogurt is "non-homogenized" - this means we don't alter its natural state by processing it through a homogenizer, we feel that by breaking the fat gobules into micron sizes that this poses an unacceptable health risk as it may contribute to cholesterol problems. Non-homongenized (cream on the top) is becoming more & more common place given its healthy attributes and wonderful taste.