Gourmet Raw Milk Cheese

Our Featured Gourmet Raw Milk Cheese
Picture of pecorino ginepro
Pecorino Ginepro is rubbed and soaked in balsamic vinegar and crushed juniper berries and aged for over 4 months in oak barrels. This exquisite gourmet semi-hard sheep milk cheese comes from the Italian province of Emilia-Romagna. The flavors of the balsamic vinegar and juniper seeps into the bone-white paste and give the salty cheese a sweet finish of juiciness. It's a really nice pecorino, that's worth trying. We cut and wrap this cheese in wedge of 1 pound and 8 ounces. 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
  • In 1872 Gabriel Coulet had the intention to start a wine cellar under his house when he found that the caves had natural ventilation which was great for aging cheese ... 'the rest is more history'. The Gabriel Coulet Roquefort is a multiple award winner and a great Roquefort. This white semi-soft cheese is elegantly garnished with green patches and it is a weeping cheese, producing a lot of moistu... 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
  • 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
  • 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
  • You may know already the excellent flavor of the Classic Reserve Cheddar, aged 1 year; so you can image that his outstanding cheddar of 4 years of maturing must be in flavor. It still has a smooth finish, and has drier, crumbly texture that will make you happy when you love aged cheddar cheese. Cheesemaking has long been a part of Vermont life. Dairy cows grazing the velvety pastures of the Green ... read more
  • Asiago Vecchio has an unmistakeably marked flavor, with a distinctive, slightly sharp taste. It is a semi-hard Italian gourmet cheese with a granular texture, is scattered with small to medium-sized holes and has a strawlike color. It is usually made in the late autumn-winter period with semi-skimmed milk, specifically chosen from the splendid high mountain pastures of the Trentino region and the... read more
  • Buttermilk Blue is one of the great big blue cheeses of the United States. The Roth Kase cheesemakers begin with the freshest raw milk from herds of predominantly Jersey cows. The homogenized raw milk is inoculated with a secret blend of cultures and cured for at least 2 months while being rotated regularly to insure a perfect cheese. The first cut of a Buttermilk Blue wheel reveals abundant yello... read more
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