Frequently Asked Questions
Why is Piacci’s packaging black? Light can adversely affect the taste and texture of cheese. Piacci has designed its unique black cheese packaging to keep out light out, preserving the true character of each gourmet cheese.
Where did the name Piacci come from? In Italy, they say piacere...this means pleasing, or pleasure. So we named our fine Italian cheese Piacci, from the Italian word piacere – because little else is more satisfying, more memorable or more pleasurable than fine food.
Why does Piacci make only a handful of authentic Italian cheeses? Offering only a few different types allows us to stay 100% committed to producing the finest cheeses you'll find anywhere. The more varieties a cheese maker takes on, the less their attention is focused on any one variety, which, in our opinion, can diminish its quality.
Where can I buy Piacci cheese? Use our store locator to find Piacci cheese near you.
Can I find Piacci cheese everywhere in the country? Piacci cheese is curently available in the Minneapolis, Baltimore/Washington D.C. and San Francisco markets. Visit the Contact Us page – or join our mailing list – and we'll notify you when Piacci products are available in your area.
When will Piacci cheese be available in my area? We're stocking our cheese in fine grocery and specialty food shops all the time. Please check our store locator, or join our mailing list and we'll notify you in advance when Piacci products are available in your area.
Is my cheese still good past the "use by" date? Piacci fresh cheeses (Fior-di-Latte and Ricotta) should be consumed by the "Perishable, use by" date on the container. Other Piacci products will have optimum flavor and performance if consumed by the "Best used by" date.
Do Piacci cheeses contain anything hydrogenated? No, Piacci makes only natural cheeses. They do not contain any hydrogenated fats, oils or acids. They only contain natural milk fat.
Do Piacci cheeses contain lactose? The majority of the naturally occurring lactose in milk used in making cheese is removed during the cheese making process. However, the finished cheese still contains a trace amount of lactose. So, unfortunately, Piacci cheese may cause problems for people who are lactose intolerant.
Is Piacci cheese safe for diabetics? We would recommend consulting a physician for more information.
Is Piacci cheese gluten free? Yes, all Piacci cheeses are gluten free.
Are Piacci cheeses pasteurized? Yes, all Piacci cheeses are made from pasteurized cow's milk.
Are Piacci cheeses IFANCA Certified Halal? Piacci part-skim and whole milk Mozzarella cheeses (such as Fior-di-Latte Ciliegine and Ovoline) are IFANCA Certified Halal. Our other cheeses are not Certified Halal.
Can I freeze Piacci cheese? Piacci does not recommend freezing cheeses. Freezing and thawing cheese can change the characteristics of the cheese and result in moisture release. Cheese in prepared dishes, such as mozzarella and ricotta used in lasagna (for example), can be frozen for up to 90 days.
Can I eat cheese that has mold on it? Yes you can, depending on the type of cheese. With hard and semi-soft cheese, you can cut away the mold. Cut away 1/4 to one-inch around and below the mold, and make sure not to get any mold on the knife. On fresh or soft cheeses, it's best to discard.
What is the best temperature to store Piacci cheese? Piacci recommends you keep all of our all-natural cheeses refrigerated under 37ºF, but not frozen.
Where are Piacci cheeses currently made? Incorporating traditional Italian customs passed down by our founder, Piacci cheese is headquartered and manufactured in Central Wisconsin, one of the world's greatest cheese making locations.
What are cultures and what do they do? At the beginning of the cheesemaking process, bacterial cultures are added to help develop the resulting flavor and texture of each cheese. There are many different varieties, but two basic types of cultures: mesophilic and thermophilic. Mesophilic cultures are used for most soft cheeses as well as any hard cheeses that are not heated over 102ºF. Thermophilic cultures are used to make higher temperature cheeses that require cooking to 104º to 128ºF.
What is the source of rennet (enzymes) in Piacci cheeses? Vegetable rennet is used to produce most Piacci products. Traditional provolone cheese uses small amounts of animal enzymes.
Do Piacci cheeses contain any additives? No. Piacci makes only natural cheeses. Our cheese does not contain any additives that are not necessary for the actual making of the cheese. Piacci cheese never contains any chemicals, anti-caking agents or fillers.
What is the quality of the milk used in making Piacci cheese? We use only select milk from a small number of partner farms. All of our milk is Grade A and meets our strict quality requirements, which are significantly higher than government and industry standards.
How does the length of aging affect a cheese's character? Typically, the longer a cheese is aged, the stronger and more complex its flavor, though not always. As cheese ages, the fats, proteins and other components get broken down and compounds are "created" through microbiological activities. Temperature, humidity, types of cultures and enzymes and composition all affect the aging process.
What is the "Heart of the Wheel"? Rind is a normal part of parmesan cheese, but it's typically lower in moisture, which results in a harder texture and differences in flavor. Piacci prefers to offer cheese originating from the center, or heart, of the Parmesan wheel, which provides a more pleasant and consistent flavor throughout.
What is an artisan cheese? Primarily made by hand, in small batches, artisan cheese can be more complex in taste and variety. Particular attention is paid to the tradition of the skilled cheese maker's art, using as little mechanization as possible. Aritsan cheese can be made from any type of milk and may include various flavorings.
How are Italian cheeses different from other imports like French or Dutch? One difference, obviously, is the location of origin. Some cheeses are permitted to only be made in a certain region, for example, Parmigiano Reggiano in Italy. But the region of production also affects the characteristics of a cheese. Warmer areas, like Italy, tend to produce cheese made with cultures grown at warmer temperatures (thermophlic cultures) versus more moderate temperatures (mesophilic cultures). These different bacterial cultures have different characteristics that affect flavors.
Why are some cheeses more expensive than others? It could be because of production costs – complex production process, longer aging times or low output. Or, it could simply be the uniqueness of the cheese.