Sunday, December 13, 2009

How to Stretch Fresh Mozzarella Cheese: A Fun and Rewarding Experience

Below is our sponsored video on Yotube. Watch it to see just how simple it is to bring the freshest Mozzarella to your house! Our Mozzarella Curd can be found here and ships fresh daily! Stretching Mozzarella is great fun and very rewarding, so share this experience with your entire family for the holiday's!

Saturday, September 26, 2009

How to Age Cheddar Cheese Yourself

The other day we received an email asking what the best method of aging Cheddar cheese is, so we decided to blog about it this weekend. The aging process isn't too complicated, but does require a few key steps. To understand why Cheddar cheeses continue to age, once they are set aside, note that the enzymes and bacteria in the Cheddar cause this to happen.

Keys to Aging Cheddar Cheese
  • Be sure that the cheese is in a controlled environment and the temperature is between 46°F and 52°F for best aging. At Golden Age Cheese we age our cheese at a constant 48°F.
  • The Cheese must have a good seal so the cheese does not mold during the aging process.
  • The cheese should not be exposed to natural light while in the aging process.
  • Time is key! "The longer the cheese sits, the sharper it gets". A good start is 18 months for sharp Cheddar, but age it yourself for as long as you please.
At Golden Age Cheese, we have several different ages of Cheddar. All of our Cheddar cheeses start out as Fresh Cheese Curds, and mature into the Cheddar Cheeses found on our Cheddar web page. If you would like to get your hands on a piece of 9-10 year old cheddar (retails for over $30 per pound in some stores), save some money and get a head start by purchasing some of our Super Sharp or Jurassic Sharp Cheddar today!

Saturday, September 19, 2009

Cheese Results from the New York State Fair... Far from Cheesy!

Many of you already know we are not just a wholesale cheese manufacturer, but also a retail cheese shop. We decided to show off our retail side on September 7, 2009 (Labor Day) at the New York State Fair, by giving away free samples of our Fresh Cheddar Cheese Curds. To reiterate the title of this blog post, the results were far from cheesy. We had a blast giving away free samples of the squeaky morsels, but we underestimated the power of cheese curds and ran out early!

We brought 60 pounds of our original (plain) cheddar cheese curds, 15 pounds of our ranch and chive cheese curds, 15 pounds of buffalo wing cheese curds, and 10 pounds of our bacon and chive cheese curds, but that wasn't enough! We intended on staying until close, but the final day of the fair brought many people out, as it was their last chance to look at all of the great exhibits in 2009, and we had to pack up by 3 PM. We wish we would have brought more samples and could have stayed longer for those who didn't get a chance to try... But there is always next year!

We hope to see you at the fair in 2010, and we promise to bring more cheese curds!

Marco and Lawrence Hickey in the cheese booth, just before the fair opened.

Saturday, September 5, 2009

Free Cheese Curd Samples at the New York State Fair

We will be at the New York State Fair Monday September 7, 2009 (Labor Day), in building 17, giving out free samples of our cheese curds. We will have our original plain cheddar cheese curds, as well as our flavored cheese curds available for sampling. We will also be able to answer any questions you may have about cheese curd, cheddar, new york style cheeses, the cheese making process, etc... Bring your friends and family because we'll have enough cheese curd to feed an army!

Tuesday, July 28, 2009

Sneak Peak at Some of our New Cheese Website Features

We are working on bringing an easier to navigate website, with some additional pages. Including a Feedback page, About Us page, and Newsletter Page. Below is a sneak peak at our new navigation bar, as well as our Cheese Newsletter page which will be available in the coming month (click image to enlarge).

Friday, July 17, 2009

Celebrating 10 Years on eBay. A look at our Feedback from the Last 10 Years

Wow, it's been 10 years already! A quick fact you may not have known is that was the first company to sell cheese on eBay. Yes many year's ago Golden Age Cheese started with just one or two "dutch" auctions, which back then was how you'd list multiple items on Today there are a ton of different ways to list multiple items, and the "dutch" auction is almost outdated. We started by selling our cheddar cheese curds and New York extra sharp cheddar. Our sales started out slow, but we gave it the time and it grew into something great. Today we have an eBay cheese store with most of our cheeses offered. We became an eBay member on July 12, 1999 and just celebrated our 10th anniversary. We always want to hear feedback from our customers, and eBay has always served as one of the best methods of receiving it from our online shoppers.

To see what our customers have said over the last 10 years click here.

Wednesday, July 15, 2009

Like Really Sharp Cheddar Cheese? Just Released from the Reserve: Jurassic Sharp

We now offer a cheddar cheese which has been aged 7 to 8 years. As always we wanted to be unique, so instead of naming it like the ones we've all already heard of for sharp cheddar cheeses, like: Extra sharp, XX sharp, XXX sharp, 5X sharp, Razor Sharp, Dangerously Sharp... You get the point, we named it Jurassic Sharp. This was thought of about a week ago, when a customer sampled this cheese in our retail store and said "that cheddar is so sharp it makes me wonder if it has been in the reserve when dinosaurs were around". The creative minds at Golden Age Cheese took note of this and the name Jurassic Sharp was born. This is the oldest cheese we currently have available for sale and we have an extremely limited supply available. This is available on our Cheddar page at:

Do you like this name? Please comment.

Monday, July 13, 2009

How to Stretch Fresh Mozzarella from Mozzarella Stretching Curd

Ever wonder how to get fresh mouth watering Mozzarella? It is easier than you think, and available all year around from All you need is Mozzarella curd cheese, and these simple instructions detailed below. We make the mozzarella cheese daily and ship it within 24 hours, so you know you are getting the freshest cheese we have available! Fresh Mozzarella from Mozzarella Curd is catching on nationwide, as millions of people are learning the art of stretching fresh Mozzarella. The steps are easy to follow and the process may take 15 minutes or less, the reward however is great! The step and instructions are listed first, and the image of that step is listed below it.


Begin by putting Mozzarella curd into a large mixing bowl, and cut the mozzarella curd into small pieces.


Next heat the water to 140-150 degrees and pour it gently over the small pieces of curd.


Now let the curd sit in the hot water until it is soft enough to start forming back together. Perform this step using a large knife or spoon to gently mass the softened curd back to one solid piece.


If the water is not too hot and the curd has formed into one solid piece, start to stretch it by letting the curd stretch downward with its own weight (you may want to wear rubber gloves to protect you from heat). It's important to stretch it very gently so you will not lose too much butterfat.


Continue by letting the cheese fall and stretch with its own weight, and then fold the Mozzarella back over itself. Repeat this process until the cheese has a smooth surface.


Depending on how you would like to serve your Mozzarella; form the cheese into a smooth ball, or spread the cheese evenly into a flat square piece.


If stretching into Mozzarella ball(s), then immediately place mozzarella into ice water (let it sit in the water for five to ten minutes). After the cheese has been cooled down properly, the cheese is ready to be refrigerated or served!

**Sprinkle salt into ice water to meet desired taste preference**


If stretching the Mozzarella into a flat square piece to make a meat & cheese roll, place your favorite deli meats on the flat piece and roll tightly. Once the cheese is rolled tightly wrap it in cellophane and refrigerate (for at least ten to twenty minutes). Once cheese has been cooled properly, it is ready to be served.

**Lightly sprinkle salt onto flat piece of cheese to meet desired taste preference**


Serve the freshly stretched mozzarella by itself or however desired. Try it with fresh tomatoes, basil, and oregano, complimented by drizzling olive oil lightly over top; an Italian Specialty. ENJOY!


This will make some of the freshest Mozzarella cheese you'll ever taste - guaranteed!

Sunday, July 12, 2009

Go Green and Save some Green on Cheese

Starting earth day 2009, we started a recycling program that will never expire! We are pleased to announce that many people have already taken part in Golden Age Cheese's "Go Green Save Green" campaign. So to make this known to more people (as previously it was just to our email subscribers), we decided to put it on our blog directly linked from Read on for details on how to recycle and save on our cheese products at the same time.

It's easy to save, all you need to do is bring in your unused packaging materials and you'll immediately qualify to save 5%. Packaging materials must be clean and usable. No minimum or maximum, but the more you recycle the better for our environment! Can't make it to the store anytime soon? No problem this offer is valid forever! We hope to see you soon!

Thursday, July 9, 2009

Become a Fan on Facebook

We have become quite "techy" around here at Golden Age Cheese. We don't want this to sound too cheesy, but we couldn't resist creating a Facebook page! To become a fan on Facebook click here.

Follow our Cheesy Cheese Tweets on Twitter

We are now twittering or tweeting as some call it. Follow us at:, you never know when we'll be offering coupons and other promotions!

Saturday, July 4, 2009

Free Cheese Samples for Fellow Bloggers

Have a blog? Want some Cheese? We are sending free samples of cheese for bloggers, in return for a review on the blog. Please send all requests to with "Blog for Cheese" in the subject line. We can send anything from Cheddar to Mozzarella to Swiss Cheese to fresh Cheddar Cheese Curds, Please include your blog name, and URL. We'll get back to you about sending you some free cheese ASAP.

Wednesday, March 11, 2009

Cheese Curds and Fries = Poutine

To make Poutine you will need the following:

1 Pound Fresh Plain Cheddar Cheese Curds (available at

Description from our website: ***Our Fresh plain curd is made every day. These are like bite size cheese pieces. This is our most popular cheese. You can freeze cheese curds for up to 4 months and once they are thawed they still taste GREAT, so don’t worry about ordering "too much".***

1 Quart of vegetable oil (for frying)

2 Cups of Beef Gravy

5-6 medium potatoes cut into fried, or approximately 1 and a half pounds of fries

  1. Heat oil in a deep fryer or deep heavy skillet to 365°F
  2. Warm up gravy in pan
  3. Place the fries into the hot oil, and cook until light brown
  4. Place fries on paper towel to drain
  5. Sprinkle the cheese curds over the hot fries
  6. Pour gravy over the fries and cheese, and serve warm
  7. ENJOY!
To add a little extra try SPICY poutine and order our specialty Jalapeno Cheddar cheese curds!

To purchase fresh cheese curds visit Golden Age Cheese

Sunday, January 25, 2009

Super Bowl Cheese Contest

We are having a Super Bowl Cheese Contest. Email us your prediction to the outcome of Super Bowl XLIII for a chance to win a $25 website credit.

Please indicate each teams score, and the total number of points scored at the end of halftime in case of a tie.

Visit: to email us your guess with Super Bowl Cheese Contest in the email subject line anytime before 5 PM (EST) Sunday February 1, 2009.

Good Luck!

Cheesiest Posts