What is Wisconsin Raw Milk Jack-Style Cheese?
Our Raw Milk Jack-Style Cheese is semi-soft, buttery, and slightly tart. Aged or dry it resembles cheddar, and when young it more resembles Muenster. The difference in our “raw milk” cheeses is in the way our organic, pasture-raised cow’s milk is processed before the cheese making even begins. Referred to as “sub-pasteurization,” our organic milk is “heat treated” to the threshold of pasteurization without actually being pasteurized. All of our raw milk cheeses are held for 60 days to ensure that no undesirable bacteria exist. Our production and packaging facilities are all licensed and certified for food processing, according to the USDA’s organic standards – the most strict standards in America’s food industry. There is some dispute as to the origins of this cheese, but all agree it hearkens back to “Queso del Pais” or “Country Cheese” produced by Fransiscan monks in Spain in the 1700’s and brought to America via Mexico. A Scotsman named David Jacks first produced Monterey Jack in Mo
