Our Featured Gourmet Raw Milk Cheese
When your appreciate farm fresh raw milk you will enjoy the rich and creamy flavor of Smith's County's Naturally Smoked Gouda. A truly farmstead cheese, made in the hills of Winchendon, Massachusetts.
The milk for this smoked Gouda comes directly from Smith's own dairy herd of Holsteins. The naturally smoked Gouda has a stronger taste than the plain Gouda, some say smoked cheese is an acquired taste; it is also matured for over 60 days. We believe it adds an extra dimension to your dish.
We cut and wrap this cheese in wedges of 8 ounces and 1 pound. 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!