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How is Prima Donna cheese made?
Our cheeses are made from pasteurized cow’s milk and a vegetarian rennet. This is done under a special and secret recipe. This gives the cheeses their characteristic, full flavor. The ripening plays a crucial role in this. Because like wine, our cheese develops its flavor over time. The cheeses only leave the warehouse when our cheese master fully supports the flavor palette of the cheese, without concessions. That’s why the taste is always exactly what you’ve come to expect from Prima Donna cheese: full-bodied and powerful.
So what makes Prima Donna cheese special?
Our cheeses are a combinazione of Dutch cheese with an artisanal, Italian twist. The best of both worlds, if you ask us. They are known for their sweet, nutty and spicy flavor. You can recognize them by their characteristic protein crystals created by the unique ripening process.
Are Prima Donna cheeses made from pasteurized milk
Yes, all Prima Donna cheeses are made from pasteurized cow’s milk. And the rennet that is used to make the cheese is vegetarian.
I have a gluten and/or lactose allergy. Can I eat Prima Donna?
Yes, you can eat Prima Donna cheese. In fact, all cheeses are gluten and lactose free (lactose <0.1g/100g).
Is Prima Donna cheese vegan?
Our cheeses all contain cow’s milk, so they are not vegan. But we do use microbial rennet. That is a vegetarian rennet extracted from, in expensive words, genetically modified microorganisms. So Prima Donna cheese is always vegetarian.
What is the white deposit on the cheese?
The white deposits on cheese are called protein crystals. They form in a saturated solution of protein. Lactose is converted to lactic acid, and lactic acid combines with calcium. In this way, calcium lactate is formed, and this is what causes the white (cut) streaks on the dairy of the cheese or along the edges. As this solution further saturates, crystals form.
What is the best way to store cheese?
Store cheese in the fridge, preferred in a special cheese drawer or in a sealed container to prevent dehydration and odor transfer. Wrap the cheese preferably in cling film or cheese paper to maintain freshness.