Frequently Asked Questions

Please submit any additional questions to info@cadycheese.com

• Q. What causes the various colors of cheese?
  
• A. Various amounts of annatto color is used to help identify the various types of cheese.
  

• Q. What is Annatto?
  
• A. It is a U.S.D.A. approved vegetable food coloring.

• A. How is flavored cheese made?
  
• Q. In the final process, after the remaining whey has been drained from the cheese curds,
  the ingredients for any given flavor are added, i.e. jalapeno peppers, vegetables, garlic etc.

• A. What is whey?
  
• Q. Whey is the liquid part of milk. Only 10% of milk is the solids, the rest is liquid and is why
  it requires so many pounds of milk to make a pound of cheese. Whey protein is filtered out
  and used as a food additive, the rest is spread on farm fields as a fertilizer.

• A. How many pounds of cheese do you get from 100 pounds of milk?
  
• Q. Approximately 10 pounds of cheese.

• A. Why is milk pastuerized? What temperature and time is required?
  
• Q. Milk is pastuerized to kill any germs. The milk is heated to 162.2 degrees F and held at
  that temperature for 13 to 16 seconds.

• A. What is the cheesemaking process?
  
• Q. The best answer to this question is to click here and take the on-line factory tour.

• A. What quality control measures are taken at Cady Cheese?
  
• Q. This is answered in the on-line factory tour, Quality Control.

• A. What about those COWS?

• For more information visit www.wislink.org

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  CADY CHEESE FACTORY, INC. 126 Hwy. 128, Wilson, WI 54027 Phone 715-772-4218 Fax 715-772-4224 info@cadycheese.com

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