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!
Our Featured Gourmet Raw Milk Cheese
Wisconsin-made Bleu Affinee is cured for at least 6 months, creating a deliciously piquant and earthy flavor profile. It is the older version of Buttermilk Blue. Select wheels of Buttermilk Blue are cured into a denser, with a peppery note, added layers of flavor.
To craft Bleu Affinee Roth Kase starts with raw Jersey and Holstein cow's from local family farms. The cheese is pierced, salted, and careful cured allowing a fine network of natural blue veining to develop.
Pair Bleu Affinee with Port or Cabernet Sauvignon.
We cut and wrap this cheese is wedges of 1 pound and 8 ounces or you can buy a half moon wheel of approx. 3 pounds.
Please note that wheels vary slightly in total weight, you will be charged for the actual weight of the wheel that you will receive. read more...