Frequently Asked Questions
Are the cows pasture grazed?
The cows at Saxon Homestead Farm are on pasture every day possible, made up of 32+ kinds of lush grasses, clovers and legumes. When the pastures are abundant, they cut them and stack the grasses for feeding in the winter months, so they are always getting a variety of grasses all year round. We only use the milk from the Saxon Homestead Farm so we know what the cows are eating. We do feed a ration of Corn silage, and a grain mix consisting of corn, soybean meal, minerals, and vitamins in the winter months.
Is the milk antibiotic free?
Yes, we have our milk tested by an outside lab every day to ensure that there are no antibiotics in our milk. Because the Saxon Creamery has a single source of milk from the Saxon Homestead Farm, we have a good control over the milk. The milk is tested daily upon pick up for antibiotics. If the farm has a sick cow and she is in need of antibiotics they will pull her from the herd and treat her accordingly. They will milk her separately and that milk never reaches the bulk tank, it is dumped. Even several days after treating her they will strip her of her milk and dump it. This is good cow health husbandry.
Is the milk BGHT free?
Yes, our milk is free of bovine growth hormones. Our cows are milked twice a day. Saxon Creamery and Saxon Homestead Farm strive for quality milk; not quantity milk.
Do you use sheep or goat milk?
No. We only use whole cow's milk to make our cheeses. We get all of our creamy milk from one farm; The Saxon Homestead Farm located in Cleveland, WI.
Do you offer tours?
Saxon Creamery is Safe Quality Foods Certified and because of that certification, we are not able to give public tours. We do however welcome you to stop by and check out our retail store located at the creamery. Here you will find a variety of artisan cheeses to try and buy.
How should the cheese be stored?
Cheese should be refrigerated at temperatures of 35 to 40 °F in the original wrapping until ready to use. Store cheese out of the airflow in the cooler so it doesn't pick up off-flavors common in all refrigerators. If the original wrap is removed, rewrap cheese tightly with plastic film wrap or foil to prevent air pockets. Once cheese is exposed to air, mold and dehydration may occur. To protect cheese from mold, always work with it in a clean area. It will keep better if rewrapped with new plastic wrap after each time opened. To be extra cautious, double-wrap the cheese or place it back in its original container or a sealed container, if possible.
How long is it safe to keep cheese?
As a general rule, the harder the cheese, the longer it will remain fresh. But remember, natural cheese will continue to ripen, no matter how carefully it is stored. Hard cheeses will generally keep for several months, whereas softer cheeses will keep from one to three weeks after opening, if stored in an airtight container. In addition, large pieces of cheese tend to keep longer than shredded cheese.
The "best if used by" date is intended to tell you how long the product will retain best flavor or quality. The term is not a safety date. "Best if used by" dates are intended as useful guidelines. Some foods may deteriorate more quickly and other foods may last longer than the times suggested. A number of factors can shorten the useful life of a food product, such as improper handling and inadequate storage. Food products may be consumed after the "best if used by" date if the product has been properly stored and handled.
If cheese gets moldy, should it be thrown away?
Mold may develop on the surface of cheese. Although most molds are harmless, to be safe, cut away a half inch of cheese on all sides of the visible mold. Use remaining cheese as quickly as possible.
What is the best way to melt cheese?
Cheese cut into small pieces or shredded promotes more even melting in a shorter amount of time. When you add cheese to any recipe, cook on low heat, stirring constantly. High heat will toughen cheese and make it stringy. When you are making a sauce with cheese in it, add cheese as the last ingredient and heat until just melted.
What is the best temperature for serving cheese?
The flavor of cheese is best when eaten at room temperature, so remove from refrigerator 20 minutes in advance of serving time. Soft cheeses take a shorter amount of time to come to room temperature than firm and hard cheeses. However, it is best to set out only the amount of cheese you will eat to prevent the cheese from becoming dry and tough from being repeatedly warmed and chilled.
What does it mean to be SQF certified?
From saiglobal.com: The Safe Quality Food (SQF) standard is an internationally recognized, independent food safety standard which is administered by the Safe Quality Food Institute (SQFI), a division of the Food Marketing Institute (FMI). SQF certification tells the world that your Quality Management System (QMS) conforms to food safety regulations, that your organization is committed to continuous improvement of your QMS, and that your organization is a practitioner of good agricultural practices (GAPs) and good manufacturing principals (GMPs) for food.
View our certificate.