All of our cheeses, with the exception of Parmesan, are made with pasteurized milk.

Traditionally, Parmesan cheese is made with unpasteurized milk to preserve the flavor and characteristics of the cheese. Quality control of raw milk, in addition to a ten month or greater aging process, is intended to ensure the safety of our Parmesan cheese.

No. All of our cheeses, including our Parmesan, are 100% vegetarian because we are able to use organic-approved microbial enzymes rather than rennet to help form the curds that turn into cheese.

The organic-approved enzymes we use in our cheeses are called microbial enzymes. Microbial enzymes are not genetically engineered. Microbial enzymes are a substitute for calf rennet and serve the function of curdling the milk during the cheese-making process.

The date on the package is called the "sell-by date". Refrigerated properly, Horizon Organic cheeses keep approximately seven days after opening and before the sell-by date.

To rewrap Horizon Organic bar cheese, place it in a tightly sealed container or in plastic or foil wrap. Then keep it in the refrigerator or freezer.

American cheese is a processed blend of different cheeses. Processed cheese differs from "ordinary" cheese in many ways. American cheese is Horizon Organic's only processed cheese.

Rather than one type of cheese, American cheese is a blend or mixture of natural cheeses, such as Cheddar and Colby. Secondly, water is added to the mixture increasing its water content to 4%, higher than other cheeses. American processed cheese is heated twice in the processing rather than once. First it is heated in the making of the original cheese itself, then again in the blending mixture.

Horizon Organic American cheese will melt more evenly than ordinary cheese and, due to its individual wrapping will stay fresh longer.

Horizon Organic uses natural carotenal colors and/or anatto to produce the orange color of our American and Colby Cheeses. Annato is a natural vegetable coloring made from the seeds of the annato tree (also known as Achiote). Annato is traditionally used to add natural orange color to cheese. Natural carotenal colors are found in carrots and other yellow or orange fruits and vegetables. Consumers have become accustomed to white Cheddar, however, Colby and American are still recognized by their traditional orange color.