FROMAGERIE KAPUSKOISE-ARTISAN CHEESE
  • Français
    • Contactez-nous
  • Historique
  • FROMAGES
    • Le Kapuskasing
    • L'Opasatika
    • Le Mattagami
    • Le Fromage en grains
    • Le Saganash
    • Le Mattagami Chèvre
    • Le Pagwa
    • La Conservation de nos fromages
  • English
    • Contact us
  • History
  • CHEESES
    • The Kapuskasing
    • The Opasatika
    • The Mattagami
    • The Cheese curds
    • The Saganash
    • The Mattagami Chèvre
    • The Pagwa
    • Preserving Our Cheeses

PRESERVING OUR CHEESES

The Cheese Curds:
Cheese curds can remain at room temperature for a few days, but will develop a sour taste over time. Although they have a tendency to lose their squeak once refrigerated, you can gain some of it back by warming up the cheese, either at room temperature or by heating it up a bit.
 
The cheese curd containers can be frozen. However, the texture and flavour of the curds may be slightly affected when thawed.
 
The Aged Cheeses:

All of our other cheeses are air aged, on average, for a few weeks (the softer chesses) to a few months (the firmer cheeses) at a temperature varying between 10ºC and 15ºC. That being said, if you plan on eating your cheeses within a few days, you can leave them covered on the counter.  

Since our cheeses are made using whole milk instead of modified milk ingredients, they can easily be stored at room temperature, without any problems, for a few days. However, if mold ever develops on the cheeses (resulting from high levels of humidity or the presence of bad bacteria) you can cut off the problematic area, and the rest can be consumed without any concerns.  

We recommend warming the cheeses to room temperature at least 30 minutes before consumption: their flavour will come through much more.  

When it comes to freezing the aged cheeses, it is best to grate them beforehand. Please note that their texture and flavour may be slightly affected once thawed.  

Preserving the pressed cheeses:
(Ex.: The Mattagami, the Kapuskois, the Opasatika, and the Saganash) 

Ideally the cheeses need to be stored in a cool and dry place. It is also best to keep them in their original wrapping within a sealable bag or plastic container in the warmest part of the fridge.   
Cool cellars are a perfect place to store the cheeses.  
​
Preserving the soft cheeses:
(Ex.: The Pagwa)

Please note that the soft cheeses are more delicate and vulnerable to humidity. Like all of our other cheeses, it is better to store them in their original wrapping within a sealable bag or plastic container in the warmest part of the fridge. 

Fromagerie Kapuskoise

376 Government E
Kapuskasing, ON
P5N 2H5
(705) 371-2177

Heures d'ouverture
​Hours of operation

Dimanche/Sunday: Fermé/Closed
Lundi/Monday: Fermé/Closed
Mardi/Tuesday: 11 am-5 pm
Mercredi/Wednesday: 11 am-5pm
Jeudi/Thursday: 11 am-5 pm
​Vendredi/Friday: 11 am-5 pm​
Samedi/Saturday: 9 am-3 pm
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Fromagerie Kapuskoise 2021-Tous droits réservés/All rights reserved
  • Français
    • Contactez-nous
  • Historique
  • FROMAGES
    • Le Kapuskasing
    • L'Opasatika
    • Le Mattagami
    • Le Fromage en grains
    • Le Saganash
    • Le Mattagami Chèvre
    • Le Pagwa
    • La Conservation de nos fromages
  • English
    • Contact us
  • History
  • CHEESES
    • The Kapuskasing
    • The Opasatika
    • The Mattagami
    • The Cheese curds
    • The Saganash
    • The Mattagami Chèvre
    • The Pagwa
    • Preserving Our Cheeses