FAQ's

  • Q: Cheese is made from milk, so how do you make it lactose-free?
    • A: People who are lactose intolerant have trouble digesting dairy foods because their bodies don't produce enough lactase. Lactase is the enzyme that metabolizes (or breaks down) lactose, a sugar found in all dairy foods that needs to be broken down to be digestible. So, in order to make Sorrento Plus Lactose Free Cheese, we add lactase, which breaks down lactose before the cheese is even eaten. That way, it's completely digestible for people who are lactose intolerant.
  • Q: Can I freeze cheese?
    • A: Many hard cheeses can be frozen. Just be sure when you wrap it, that it's airtight and moisture proof. And when the time comes to eat it, thaw it in the refrigerator first. Extra tip: Shredding before you freeze can save time - when you're ready to thaw, you can take only the amount you need instead of an entire block.
  • Q: Why is string cheese stringy?
    • A: Because it's made using a process called pasta filata, in which the curd is delicately kneaded until the desired consistency is reached - as opposed to the “pressed curd” method, where curd is combined into large blocks, cut to size and wrapped.
  • Q: What's the difference between fresh mozzarella and the mozzarella I usually buy?
    • A: There are lots of differences. Fresh mozzarella has a creamy, more subtle flavor, a whiter color, a softer consistency and a higher moisture content. These differences make it useful for more than just cooking. For example, its soft texture and subtle flavor make it ideal for use in salads. Taste the difference for yourself with SorrentoÃ’ Fresh Mozzarella products.