Why raw milk cheeses?
We believe strongly in the nutritional value of raw milk cheeses. Pasteurization kills bacteria in the milk, but this means it also kills the good, naturally-occurring lactic acid bacteria. Pasteurization is necessary to prevent illness in cases where production practices are not clean or the animals aren’t healthy, but milk from 100% grass-fed cows is in a superior class of its own! Additionally, raw cheeses contain higher levels of vitamins, nutrients, and enzymes which are reduced or destroyed in the heating process of pasteurization. We often are asked if raw milk cheese lasts as long as pasteurized cheese. The answer, in a nutshell, is a resounding yes. Cheesemaking, in essence, is a natural way of preserving milk. So it doesn’t actually spoil. After a week or two of being opened, mold will often start growing on the outer surface. This can be cut away. Shape and appearance We make natural rind cheeses, so that now instead of aging in plastic the wheels can “breathe.” Deviation fr
