Our mission is to:

• The Skinny on Ordering Cheese Online:

Ordering cheese online is faster and easier than driving to a store.  If you order from our Spee-Dee delivery shipping area (WI, MN, IL, IA, ND, SD, with parts of NE and MO) we can ship your cheese the day after you order it with next day delivery to most areas.  If you order from outside our Spee-Dee shipping area we will use Fed-Ex or the Us Postal Service Flat Rate boxes. When we ship using Fed-Ex or Us Postal we will only ship on Monday and Tuesday so that your cheese won’t get caught in transit over a weekend.

The cost of shipping cheese can be an issue as the most expensive pound to ship is the first one and each pound after that increases at a smaller rate; so we encourage you to order in larger quantities.  If you were to order a month’s worth of your families cheese needs you would be able to take advantage of the Benoit Cheese quality, freshness, and pricing and have the freight costs be less of a burden.  During the warmer months you can add freezer packs to keep your cheese cooler and we work hard to seal up the boxes so that your cheese will arrive in good shape.  We recommend that you refrigerate your cheese immediately upon its arrival.

These are the Spee-Dee shipping rates we use for WI, MN, IL, IA, ND, SD, with parts of NE and MO. You can see that the more you ship the cheaper it gets per pound. The trick is to order a month’s worth of cheese or at least a couple of weeks at a time so that you can take advantage of our pricing and the reduced shipping rates. If you combine our cheese pricing with 10# package shipping rate of about $.70 per pound we are the best option for great quality fresh cheese all the time.  Take a look at our online store and if you have any questions or feedback do not hesitate to call us here at the store.

• How Long Is It Safe To Keep Cheese?

Did you know cheese continues to ripen in your refrigerator – no matter how carefully you store it? That’s why you should enjoy soft cheeses soon after purchasing. Once opened, they’ll only keep for one to two weeks.  In general, harder texture cheeses remain fresh longer. Blue cheeses will keep for one to four weeks; Cheddars and Swiss for several weeks; and hard cheeses are usually good for several months.  Another tip: large hunks of cheese tend to keep longer than shredded varieties.

• Can Cheese Be Frozen?

Yes, you can freeze your cheese to make it last longer. However, it will undergo a textural change. Softer cheeses may separate, and harder cheeses may turn more crumbly. The good news is, if you plan to use your frozen cheese in cooked dishes, you’ll hardly notice the difference.  To freeze cheese, double wrap it and keep in the freezer for no longer than four to six months. When ready to use, thaw the frozen cheese in the refrigerator and use within a few days.

• Should Cheese Be Served Chilled Or At Room Temperature?

It’s okay to serve fresh cheeses like Boursin, Ricotta, and Quark slightly chilled, but all other varieties of cheese are best enjoyed at room temperature. That’s when cheese achieves the optimal level of flavour, aroma, and texture.  In other words, when you eat your cheese too cold, you’re missing out! To bring cheese up to room temperature, simply removed it from the refrigerator about 30 minutes before serving.

• Which Cheeses Have The Highest/Lowest Amount Of Fat?

Each variety of cheese has its own nutritional profile. So if you’re watching your fat intake, it’s best to refer to individual cheese product labels for the fat facts. In the meantime, here are some very general guidelines:

High fat cheeses include Caerphilly, Cheddar, Cheshire, Double Gloucester, Gouda, Gruyere, Lancashire, Leicester, Mascarpone, Parmesan, Roquefort, Stilton, and Wensleydale.

Medium fat cheeses include Brie, Camembert, Edam, Emmental, Feta, and Mozzarella, as well as many soft goat’s milk and processed cheeses.

Low fat cheeses include cottage cheese, Edam, Quark, and Ricotta. Of course, today cheese manufacturers produce many reduced-fat, low-fat, and even fat-free versions of your favourite full-fat cheeses.