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
Oma is not only a grandmother, it is also a washed-rind raw cow's milk cheese, made by Sebastian and Dan Von Trapp on their farm in the Mad River Valley in Vermont. The cheese is aged in the Jasper Hill Cellars and sees the light as a small cheese, of approximately 1.5 pounds. Its texture is soft and supple, but it does not run easily. It has the unmistakable aroma of washed rind cheeses, but not extremely strong, but certainly earthy, and barn-like. The flavor is buttery and complex, but again not overly strong.
This artisanal gourmet cheese is named after Sebastian and Dan's Oma, Erica Von Trapp, who started the family farm 50 years ago, and is made with organic cow’s milk, from a herd of grass-fed, mixed-breed cows, mainly Jersey cows. read more...