Our Featured Gourmet Raw Milk Cheese
In the secluded Kaltbach caves near Lucerne, the finest Emmental cheeses mature for about one year. Resting in cool, humid air of these unique sandstone caverns the cheeses acquire dense texture flecked with salt crystals. The result is a refined, yet intense flavor; strong and fruity with a mature woody finish. The gourmet cheese also has a wonderfully complex aroma of meadows and flowers with raisins and wood fires.
Depending on your preference, we also sell the traditional Swiss Emmental that is not as strong as this gourmet cave-aged version. This AOC Emmental received a Gold Medal in the World Cheese Awards in 2010.
We cut and wrap this cheese in wedges of approximately 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!