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How long has this company been in business?

Family owned and operated from this location since 1935.

How many different kinds of cheese do you have?

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

Is all of your cheese made here?

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

Do you have any fat free cheese?

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

Are any of your cheeses low fat?

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

What kind of Heini's Cheese has the lowest fat?

Our Traditional Swiss and Baby Swiss Cheese.

Do we have any low sodium cheese?

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

What kind of Heini's Cheese has the least amount of sodium?

Heini's Original Flavor Yogurt Cultured Cheese.

How long can you keep cheese refrigerated?

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

Can you freeze cheese?

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

Will cheese spoil if it sits at room temperature?

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.

What makes Heini's Cheese yellow?

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

What is the difference between Bunker Hill Yogurt Cheese and regular cheese?

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

Is there real yogurt in the yogurt cheese?

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

Is yogurt cheese healthier for you?

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

What is "Bifidus" listed in the ingredients of yogurt cheese?

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

What does rBST/rBGH mean?

These letters are short for artifical growth hormones.

What is "Microbial Enzyme" listed in the ingredients of cheese?

This is the rennet coagulant used to make cheese.

Is your cheese lactose free?

Bunker Hill Yogurt Cultured® Cheese is lactose free.

Is your cheese gluten free?

Yes. All of our cheese is gluten free.

Do we use animal rennet?

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

What kind of rennet do we use?

Microbial rennet.

What is the difference between Lacey Baby Swiss and Regular Baby Swiss?

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

How are the holes formed in your Swiss cheese?

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

What is the difference between cheese ends and regular cheese?

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.

Does your cheese come from grass fed cows?

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.