Cheese care & common questions
Storing, serving and shipping your cheese, answered by our cheesemakers.
How do I order?
Call us at (254) 723-4777. We'll take your order over the phone and ship it to you, or have it ready for pickup at our shop on Halbert Lane. A full online shop is coming soon.
Do you ship?
Yes, anywhere in the U.S. We ship Monday through Wednesday with ice packs, so cheese never sits in a warehouse over the weekend. Standard shipping takes 1–2 business days. In hot weather, ask us about overnight shipping.
Where is your cheese made?
Right now our cheese comes from a small group of trusted artisan creameries, including Brush Creek Creamery in Idaho, founded by Rebeccah Salmeri, who also started Brazos Valley Cheese. We're getting our Waco cheese room ready, and cheesemaking will return to Halbert Lane.
Is this the same cheese as Brazos Valley Cheese?
Brazos Valley Cheese is now Heritage Cheese Company, owned by a group that includes members of the founder's family. It's the same shop on Halbert Lane, carrying on the same tradition of small-batch, handmade cheese.
Do you offer cheesemaking classes?
Starting in early 2027, we'll offer hands-on, make-your-own-cheese classes for individuals and couples in Waco. Join the list to hear when dates open.
How long will my cheese keep?
Wedges keep 2–4 weeks past the sell-by date. Brie and blue cheeses keep for months and get better with age. Marinated feta and labneh are covered in oil, a natural preservative, and keep 6 months or more in the refrigerator.
There's mold on my cheese. Is it safe?
A thin layer of white, gray or translucent mold is normal on natural cheese. Shave it off and enjoy the rest. If you see fluorescent mold (bright green or pink), throw the piece away. Keeping cheese tightly wrapped slows mold down.
How should I store cheese?
Wrap opened cheese in wax paper, cheese paper or plastic wrap and keep it in the refrigerator.
Can I freeze cheese?
We don't recommend it. Ice crystals damage the texture and flavor. The one exception is Parmesan rinds, which freeze well and are perfect for soup stock.
Can I eat the rind?
Yes, the rinds are food-safe. Brie rinds are mild and mushroomy; Cheddar and Gouda rinds are stronger; Parmesan rinds are hard, so simmer them in soup instead.
Which cheeses are best for grilled cheese?
Smoked Gouda, Ghost Pepper Cheddar, Morel Montasio, Black Garlic Havarti and Truffle Gold.
Which cheeses are best for mac and cheese?
Smoked Gouda, Truffle Gold, White Cheddar and Ghost Pepper Cheddar.
What's the difference between white and orange Cheddar?
Only color. White Cheddar has nothing added. Orange Cheddar is colored with annatto, a natural food coloring from the seeds of a Central and South American tree.
Is cheese good for you?
Cheese is an excellent source of protein, calcium, vitamin B12, riboflavin, phosphorus and zinc. Cheese from grass-fed milk also has omega-3 fatty acids and CLA.
What is affinage?
Affinage is the craft of aging cheese. As cheese ages, enzymes slowly break down proteins and fats, changing its texture and deepening its flavor. The affineur tends the cave, controlling temperature and humidity and caring for each wheel.
Still have a question? Send us a note or call (254) 723-4777.