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As an expert authority on cheese, we at Sargento.com often get asked questions about our products. Below are some of the most frequently asked
questions with our answers. If you don't find what you're looking for, submit your question by clicking on the link at the end of this section
and we will respond.
Q. What causes cheese to mold?
Mold can develop on cheese once the product is exposed to air. Shredded, cubed and sliced cheese, because they have more surface area, often develop
mold faster than chunk cheese.
The zippered packaging on most Sargento cheeses allows you to store the unused portion in the same package in which it was purchased. However, even
zippered packaging is not 100 percent airtight and does not always prevent mold development.
Sargento identifies all products with a freshness date. This date assures freshness in an unopened package only. Once the package is opened and the
cheese is exposed to air, there is the potential for mold to develop. For this reason, we recommend using our cheese within 3-5 days of opening, as
stated on the back of the package. If you will not be using all of the cheese in 3-5 days, you can freeze the remaining portion for up to 2 months.
Be certain to press out as much air as possible before reclosing the package. Freezing and thawing may change the texture of the cheese, making it
more crumbly.
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Q. What is natamycin?
Natamycin is a food grade mold inhibitor that is manufactured from natural sources. It is naturally derived from fermented milk and is organic in nature.
Natamycin has been used in the food industry for more than 20 years. There are many other foods that include mold inhibitors (for example, bread). Natamycin
is not soluble in water or fat and consequently passes through the intestines without getting absorbed. It is not an antibiotic. It will not destroy any
bacteria; it only prevents growth of yeast and mold. Our research with the use of natamycin shows that we can reduce the chance of cheese molding before
the package is opened and extend the freshness of the cheese after opening the package.
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Q. What is the source of the enzymes in your cheeses?
Rennets (enzymes) are added when making cheese to thicken the mixture to form the curds. These milk-clotting enzymes originate in microbial (synthetic)
and animal sources. The manufacturing process of most varieties of cheese (all cured or ripened cheeses) involves enzyme coagulation.
Most of our shredded and sliced cheeses and all of our refrigerated Sargento Snacks natural cheese sticks and cubes are made with non-animal rennets.
The only Sargento natural cheeses that may contain animal enzymes are those that contain Romano, Provolone, Asiago or Jarlsberg cheeses. Those include:
Fancy Parmesan & Romano Shredded Cheese, Reduced Fat 4 Cheese Italian Shredded Cheese, 6 Cheese Italian Shredded Cheese, Italian with Garlic Shredded
Cheese, ChefStyle Mozzarella & Provolone Shredded Cheese, Extra Fine Shredded Asiago Cheese, Deli Style Sliced Provolone Cheese, Reduced Fat Deli Style
Sliced Provolone Cheese and Deli Style Sliced Jarlsberg Cheese. The cheese dip in our non-refrigerated Sargento Snacks Cheeze and Sticks, Cheeze and
Pretzels and Cheeze and Crackers is made with beef rennet.
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Q. Are Sargento products kosher?
No, our products are not kosher because their production is not supervised and certified by a rabbi. If, however, you are asking about the sources of our
enzymes, none of our products contain pork enzymes. In fact, the only Sargento natural cheeses that may contain animal enzymes are those that contain Romano,
Provolone, Asiago or Jarlsberg cheeses.
Those include: Fancy Parmesan & Romano Shredded Cheese, Reduced Fat 4 Cheese Italian Shredded Cheese, 6 Cheese Italian Shredded Cheese, Italian with
Garlic Shredded Cheese, ChefStyle Mozzarella & Provolone Shredded Cheese, Extra Fine Shredded Asiago Cheese, Deli Style Sliced Provolone Cheese, Reduced
Fat Deli Style Sliced Provolone Cheese and Deli Style Sliced Jarlsberg Cheese. The cheese dip in our non-refrigerated Sargento Snacks Cheeze and Sticks,
Cheeze and Pretzels and Cheeze and Crackers is made with beef rennet.
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Q. Is there gluten in Sargento cheeses?
We are pleased to tell you that most Sargento natural cheeses should be acceptable to a gluten-free diet. However, there are a few exceptions.
There is wheat gluten in Sargento Blue Cheese. Sargento Imitation Mozzarella Shredded Cheese contains a modified food starch that may contain
gluten. Those on a gluten-free diet should also not eat the following Sargento Snacks: Cheeze and Sticks, Cheeze and Pretzels, Cheeze and Crackers,
Strawberry and Sprinkles, Chocolatey Chip or S'mores.
You will notice that we use microcrystalline cellulose, calcium carbonate or potato starch as anti-caking agents on our shredded cheeses. When
added to shredded cheese, they prevent the shreds from sticking together.
Microcrystalline cellulose is a white, odorless, tasteless, totally natural powder made from cellulose, a naturally occurring component of most
plants. Calcium carbonate and potato starch are also natural ingredients. None of these anti-caking agents is derived from wheat, rye, oats or
barley; therefore, they are acceptable to a gluten-free diet.
The source of vinegar in Sargento Ricotta Cheese can vary; however, it is triple distilled, and, to the best of our knowledge, no gluten is present.
We hope this information is helpful. If you have questions about how our products may affect your medical condition, we suggest you discuss
this information with your physician.
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Q. Can I freeze cheese?
Yes, our shredded and sliced cheeses and natural cheese snacks can be frozen for up to two months. If you've already opened the package,
be sure to press out as much air as possible before reclosing the package. Freezing and thawing may change the texture of the cheese, making
it more crumbly.
Sargento Ricotta cheese can also be frozen for up to two months. Freezing, however, may affect the texture of the cheese. If you freeze it, we
suggest thawing it in the refrigerator. After thawing, you may find some liquid on top of the cheese. Just stir that liquid back into the cheese.
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Q. Ingredients listed on the shredded cheese packages include powdered cellulose, calcium carbonate and potato starch. What are those?
Powdered cellulose is a white, odorless, tasteless, totally natural powder made from cellulose, a naturally occurring component of most plants.
It will not absorb moisture because of its fibrous, non-gel structure. When added to shredded cheese, cellulose prevents the cheese from sticking
together. Calcium carbonate and potato starch are also natural ingredients. They pass through your body as any food does. They are not harmful.
Sargento sprinkles very small amounts of these anti-caking agents on all varieties of our shredded cheeses, which helps ensure our cheese is easier
for consumers to use.
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Q. What does the date on your packages mean?
Sargento identifies all products with a freshness date. This date assures freshness in an unopened package only. Once the package is opened and the cheese
is exposed to air, there is the potential for mold to develop. For this reason, we recommend using our cheese within 3-5 day of opening, as stated on the
back of the package. If you will not be using all of the cheese in 3-5 days, you can freeze the remaining portion for up to 2 months. Be certain to press
out as much air as possible before reclosing the package. Freezing and thawing may change the texture of the cheese, making it more crumbly.
We recommend purchasing and using Sargento products by the date indicated to assure optimum product freshness. If you use the product after the date,
you may experience less than ideal flavor and texture.
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Q. Why do I have more trouble melting reduced fat cheeses?
Milk fat is important to the texture and flavor of cheese. Any reduction in fat levels may change the flavor or texture of a dairy product.
With current technology, it is difficult to make reduced fat cheese with the same flavor and consistency as regular cheese.
High temperatures or long periods of heat can cause any natural cheese to melt unsatisfactorily. Reduced fat cheeses are slightly more heat-sensitive
than other natural cheeses. As a general rule, it is best to reduce the temperature and cooking time when using a reduced fat cheese. Also, avoid
broiling, since reduced fat cheese toughens quickly after melting.
A good tip is to heat the food thoroughly and then top it with shredded reduced fat cheese. The heat of the food will usually melt the cheese without
putting the dish back in the oven or microwave.
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Q. Your package is labeled as containing 8 ounces of cheese and says that's 2 cups. I thought 8 ounces equals 1 cup?
Sargento packages our products by weight, not by volume. A package labeled as 8 ounces weighs 8 ounces. We also give the corresponding cup (volumetric)
measurement for ease in recipe use. A package of cheese that weighs 8 ounces fills a 2 cup measuring cup. Although there are 8 ounces in a liquid cup
measure, 8 ounces in weight will not always yield the same cup measure. Eight ounces of shredded cheese equals 2 cups; four ounces of shredded cheese
equals 1 cup.
Some other food examples might be even easier to visualize. Eight ounces of corn flakes equals 8 cups. Eight ounces of popped popcorn equals 16 cups.
Cup measure will vary based on the density of the food product.
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Q. Does Sargento have online job listings?
You can search for and apply at Sargento through our Sargento.com Web site. Please click on "Career Center" at the bottom of the page.
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