🧀📅 Dear Cheese Buddies: Post-Feb 14 orders start dispatching March 4. Your patience melts our hearts! 💌🚚

Coming Soon!
Crunchy Cheese Sticks

FAQ - Frequently Asked Questions

Family owned and operated from this location since 1935.

There are over thirty-five varieties, which we prepare here in various sizes. Pluse we offer an extensive variety of purchased and imported cheeses.

All varieties of Bunker Hill natural cheese are made in Berlin, Ohio.

No. Cheese has a natural source of fat from cow milk.

Our Yogurt Cheese is lower in fat than most cheeses, but cheese as a whole is not a low fat food.

Our Traditional Swiss and Baby Swiss Cheese.

Yes. Heini’s Yogurt Cheese varieties, except for Jalapeno Pepper are low sodium.

Heini’s Original Flavor Yogurt Cultured Cheese.

Provided it doesn’t mold, cheese may be resealed and kept for months.

Yes, cheese can be frozen for up to six months.

No. Heini’s Cheese will not spoil at room temperature. Since there are live, active cultures in the cheese, the flavor will only become more sharp. If mold forms on the cheese, it may be cut off and the rest of the cheese is still safe to eat. We actually recommend eating Heini’s Cheese at room temperature, as the flavor and texture will be at its best.

Annatto – a natural color that comes from the annatto seed.

Yogurt cheese contains live, active yogurt cultures, which are good for your digestive system.

Yes. Yogurt cheese contains yogurt and is fortified with live yogurt cultures.

Yes. Yogurt cultures in yogurt cheese have a healthy pro-biotic affect that works together with your digestive system.

Bifidus is one of the yogurt cultures beneficial to your health.

These letters are short for artificial growth hormones.

This is the rennet coagulant used to make cheese.

Bunker Hill Yogurt Cultured® Cheese is lactose free.

Yes. All of our cheese is gluten free.

No. Bunker Hill Cheese’s are not made with animal rennet.

Lacey Baby Swiss has a lacey, “curdy” texture and cream flavor. Baby Swiss has Swiss flavor with smaller Swiss holes.

Holes come naturally during the curing process as the cheese is aged.

Cheese ends are odd sized pieces left over as trim cuts of conventional cheese sizes. They have the same flavor and quality, but are less appealing simply because of their shape.

Milk received at Bunker Hill Cheese Co., Inc. to produce Bunker Hill Brand and certified organic Green Field Farms by BUnker Hill cheeses comes from a pasture based milk supply. This means that the cows are sent to pasture between milking times when the weather allows. At milking time the farmer may feed the cows small amounts of hay and grain to balance the cow’s needed nutritional balance. When the climate is acceptable and cows are pastured most of their diet is derived from fresh grass. In the event of extremely cold temperatures or the snow ground cover prevents the cow from reaching the pasture grass, the cows are kept in the barn where daily rations are fed of hay, corn silage and grains to keep their nutritional values as needed to assure cow health which in turn stabilizes milk production.

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