Frequently Asked Questions
Q: Are Ricos Cheese Sauces, Nacho Chips & pre-popped Popcorn Gluten Free?
A: Yes- Ricos Cheese Sauces, Chips and popcorn are gluten free.
Q: Can I refrigerate Ricos Cheese?
A: Opened Ricos Cheese containers that have been covered properly can be refrigerated for up to 5 days.
Q: Can I freeze Ricos Cheese?
A: Any unused Ricos Cheese Sauce can be frozen when placed in freezer safe containers or bags. Our cheese sauce is designed to withstand three freeze/thaw cycles.
*Ricos Cheese should not be frozen in original packaging. This includes canned cheese, pouch cheese, jar cheese, or cup cheese sauces.
Q: Can I dilute the ready to serve product? If so, by how much:
A: Get more for your money is just what we had in mind when Ricos developed its most popular formula. The formula allows addition of up to 52 oz. of water or jalapeño juice or a combination of both for additional yield.
Q: What is the cost of equipment:
A: The cost of equipment varies. Our equipment is designed to pay for itself in a short span of time. Please contact your sales representative for more information.
Q: What is the difference between an Automatic Pump and a Gravity machine?
A: The Automatic pump is more effective as it efficiently extracts the cheese out of the bag, resulting in a lower waste ratio. The gravity machines rely on weight to push the cheese out of the bag, resulting in higher waste and longer dispensing times.
Q: What can you offer in terms of marketing support?
A: We offer a variety of standard point of sale materials –free of charge. Please contact your sales representative for more information.
Q. Do Ricos Cheese Sauces contain animal enzymes?
A. We have many cheese sauces at Ricos. The following products do not contain ingredients from an animal source. They use rennet which is from a microbial or non-animal source:
* Ricos Gourmet Nacho Cheddar Cheese Sauce
* The Ricos cheese sauces produced in the 3.5oz cups
* Ricos Queso Blanco
*The Condensed Aged Cheddar Sauce is produced using lamb and pork based rennet.