| Frequently Asked Questions
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| | 1. Joel, what exactly is “Snappy Old Cheese”?
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| | Well, now, that dates back to about 1890 when Sen. Austin Calef ran the store. He was the son of the founder, Mary Chesley Calef, you know. The story goes that a couple of fisherman came in the store and asked him for the strongest cheese he had. Austin went down cellar and found a couple of pieces of cheddar that had been lost behind the wheels being aged. Austin served some of the cheese to fisherman, who instantly exclaimed “That’s snappy! Makes a man sit up and take notice.” We’ve called our aged cheddar “Snappy Old Cheese” ever since.
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| | 2. Does cheddar ship well?
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| | Indeed it does. The cheese can stay out of refrigeration for a week. Now, if it really gets hot, the cheese will “oil off.” If that happens, simply put in the cheese in the ice box and it will draw the oil back in. It won’t affect the taste, but it might become a little drier. We do recommend that you keep the cheese wrapped tightly in the ice box, but pull it out about half an hour before eating it. The flavor is best at room temperature.
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| | 3. Can I freeze my Snappy Old Cheese, Joel?
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| | Well, you can, but I wouldn't recommend it. It doesn't hurt the flavor of it, but when you thaw it out, it'll probably be crumbly. Best thing to do is wrap the cheese tightly and store it in the ice box. | |
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| | 4. Joel, there’s a spot of mold on my cheese. Do I have to throw it away?
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| | Absolutely not! If air gets to the surface of the cheese, mold will form--cheese is a living product after all. Spots of surface mold chould be scraped off completely, but the rest of the cheese should be fine. | |
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| | 5. Do you make Snappy Old Cheese at the store?
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| | Nope. Never have. We get our cheese from the finest creameries in Upstate New York and Vermont. The secret has been, and always will be, in the aging. Very few companies are patient enoughtr today to age cheese properly. That's the real secret to Snappy Old Cheese. | |
