Our Featured Gourmet Raw Milk Cheese
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!