FAQ

As the low carb and keto diets have become so prevalent, it has just recently prompted some significant changes in the Nutrition Labeling and Education Act (NLEA) labeling regulations which state that serving size must be based on the amount of food we typically eat, not on the amount of food we should eat. It seems that some of the guidelines are changing for daily values and so the % of recommended daily allowance of carbs based on a 2000 calorie diet has also changed. So, these changes within the industry will likely reflect an increase in the carbs per serving in many food products.

Palmetto Cheese is made with an aged Wisconsin cheddar of the highest quality. You might note that, there is a small amount of carbohydrate inherent in cheddar cheese, so if one is looking for zero carb foods then such cheese must be avoided altogether.

Our recipe has NOT changed and we have NOT added any sugar. Unlike other pimento cheese or pimento spread products, any sugar is a sub-ingredient in the mayonnaise which is also less than 1% and though, with prior labeling, it was not enough to warrant acknowledgement, we did so. Also, given these prior labeling regulations, every document we had on our mayonnaise actually said 0g sugar and 0g carbohydrate. Additionally, the estimated glycemic impact of the mayonnaise was 0.

As we are eager to ensure that our nutrition label reflects the ongoing evolution of the new information/guidelines regarding carbs, we have updated the information. Our serving is 2 tbsp or 30g (rounded up), our prior label was influenced by the “rounding up and down “ process and actually met the labeling standard of “no carbs” as our product has what is considered to be a negligible amount of carbs at <0.5 grams per serving which rounds down to 0 carbs. There is only a miniscule amount of corn starch and potato starch used to keep the shredded cheese from clumping. By those standards, since there was less than 1% of each, there was not enough in a serving to warrant acknowledgement, though we had chosen to do so. The new labeling reflects the new values according to the serving size adjustment, thus 1 gram of carbs. [/av_toggle] [av_toggle title='How long does Palmetto Cheese stay fresh?' tags='' custom_id='' av_uid='av-39ojlh' sc_version='1.0'] The lid has a "Sell-By" date which tells the store how long they can display the product for sale, but we do consider this to be the expiration date. Once opened, as long as the product remains refrigerated, Palmetto Cheese should be good until the date printed on the side of the lid. However, like any product, the "freshness" will be compromised after a few weeks, though it would remain safe to eat. After the expiration date, the product should be discarded. If you are unable to consume the pimento cheese prior to that date you can freeze it, but only for use in a future recipe after thawed. [/av_toggle] [av_toggle title='Does Palmetto Cheese contain any egg products?' tags='' av_uid='av-34ekv1' custom_id='' sc_version='1.0'] Yes, the mayonnaise used in the production of Palmetto Cheese contains pasteurized eggs and is considered safe for consumption during pregnancy. [/av_toggle] [av_toggle title='Can I freeze Palmetto Cheese?' tags='' av_uid='av-2yfg9h' custom_id='' sc_version='1.0'] The Experiment: freeze a tub of Palmetto Cheese for 24 hours.

The Results: We froze a tub of Palmetto Cheese for 24 hours and let it thaw out in the refrigerator.  The first noticeable difference is the dried out appearance of the cheese at the top of the tub.  The oil found in mayo and cheese will separate when you freeze it.  The product itself retained it’s physical texture, but the smooth creamy taste was replaced with a slightly watery and grainy texture.  After this experiment we would not recommend freezing Palmetto Cheese.  There is just no comparison between the fresh and frozen product.   If you simply can’t bring yourself to throw it away, try utilizing it in a recipe such as macaroni and cheese. We do not suggest serving a thawed out tub as is.