Gourmet Raw Milk Cheese

Our Featured Gourmet Raw Milk Cheese
Picture of parmigiano-reggiano
Parmigiano-Reggiano is a member of the Grana family of very hard Italian cheeses and it has been produced in small-size dairy farms for many hundreds of years. In the English-speaking world this famous cheese is generally known as Parmesan. Parmesan cheese is made in squat drums which look rather like small beer barrels. The rind is a shiny golden brown color and has the name of the cheese printed allover it. The paste is a good straw-yellow color with a grainy, flaky, and brittle texture which hardens as the cheese matures. The maturation time is 24 months or more. The cheese has a radial grain which makes it difficult to cut with a knife. Instead it is split open with a special wide-bladed tool and irregular pieces are broken off. The aroma of Parmesan is unmistakable. The flavor is wonderfully full and fruity with a salty tang. There are crunchy casein crystals and a lingering after taste. read more...
Browse our great selection of International Gourmet Raw Milk Cheese. A cheese is considered a raw milk cheese when the milk used to produce that cheese, prior to setting the curd, has not been heated above 104°F. According to FDA regulations raw milk cheeses must be aged for 60 days or longer at a temperature of not less than 35°F. Is raw-milk cheese safe, does it taste better – a debate that is not going away any time soon if ever. Some believe that raw milk cheese does taste better; that the complexity of the organisms naturally occurring in raw milk deepens the flavor; that pasteurized cheeses can't really approach that. Others believe that the risk of contamination is too great and that many pasteurized cheeses are excellent and often award-winning while competing head-to-head with their raw milk brothers. The debate rages among cheese gourmands; try some raw milk cheeses and let us know what you think by giving us your opinion in a product review.

We will be adding exciting new Gourmet Raw Milk Cheeses frequently, so come back soon!

What other Gourmets are buying
  • Tete de Moine means 'monk's head'. This Swiss gourmet cheese was originally invented by the monks of Belleray Abbey in the Bernese Jura, and they taught the local farmers how to make it. Unlike most other mountain gourmet cheeses which tend to be very large, it is made in small drums. The rind may be smooth and slightly greasy, or rough and brown in color. The paste is firm and creamy to straw-yel... read more
  • Raclette may be the world's most famous melting cheese, and it is made in the Savoie region of the Alps, in Switzerland and in France. Our French version is made of raw cow's milk and matured for at least 5 months in respect of the French cheese tradition. It is during this long ripening period that the flavor and excellent melting qualities develop. Raclette has a semi-soft interior dotted with s... read more
  • Parmigiano-Reggiano is a member of the Grana family of very hard Italian cheeses and it has been produced in small-size dairy farms for many hundreds of years. In the English-speaking world this famous cheese is generally known as Parmesan. Parmesan cheese is made in squat drums which look rather like small beer barrels. The rind is a shiny golden brown color and has the name of the cheese printe... read more
  • For more than 150 years the Societe Roquefort is producing this very popular AOC blue cheese. Roquefort is a white and semi-soft cheese, elegantly garnished with green. For the production of this French gourmet cheese, the AOC regulations require the use of whole, raw sheep's milk coming from within the Roquefort region, and from the ewe's of the Lacaune breed. Roquefort is an ideal cheese in a sa... read more
  • Already in 1941 the Maytag Dairy Farms began producing world famous Blue Cheese in Iowa. Now several generations later the Maytag family is still producing the same high quality blue cheese as in the earlier 1900s. Maytag Blue is made with unpasteurized milk from Holstein cattle; the hand-made cheese is made in small batches and is aged for months in the Maytag curing caves. Maytag Blue Cheese i... read more
  • Comté A.O.C. is an ancient French gourmet cheese, also known as Gruyere de Comte; it is made in the Massif of the Jura, a region composed of medium range mountains situated in Franche-Comté, which lies between the Vosges and the Haute-Savoie. The Montbeliard cow is the only breed of cattle whose milk is authorized for making Comté. The cheese is hard, straw-colored, contains some medium-size holes... read more
  • The name of this traditional Italian cheese, Caciocavallo Silano, may be related to the practice of hanging the molds astride (a cavallo) horizontal rods. Caciocavallo Silano is a stringy semi-hard cheese. The rind contains small grooves left by the restraining cords. It is made from cow's milk and ripened for at least 15 days. Caciocavallo Silano can be oval or else shaped like a truncated cone, ... read more
  • Emmental is a traditional Swiss gourmet cheese with cooked pressed paste. It is produced starting from milk believed of high quality resulting from specific breeds of local cows primarily nourished on grass and the hay. When most of the world thinks of 'Swiss Cheese' they are really thinking of Emmental. Ours is not some imitation processed cheese, this is the real deal. Emmental is one of the l... read more
  • Marieke Penterman and her team are responsible for this handcrafted, traditional Gouda that is made, using the time-tested Old World, Old Dutch world in this case, cheesemaking methods. The Holland's Family Cheese team transforms fresh, raw cow's milk from their own cows milk on the family farm into award-winning cheese. The equipment, cultures, herbs and spices are all imported from Holland. The ... read more
  • Appenzeller is originally made in the Swiss mountainous canton of Appenzell near the Austrian border. This cheese is a Swiss classic, a semi-hard alpine cheese with a light tan color and a slightly pungent aroma; the cheese is washed with a special mixture of herbs, wine and salt. Appenzeller is made with raw milk from brown Swiss cows that graze on the rich pasture of the alpine mountains. The go... read more
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