Our Featured Gourmet Raw Milk Cheese
This raw semi-soft sheep cheese that is aged for at least 60 days. You will find whole peppercorns throughout this award-winning California cheese. Pepato is based on an Italian Pecorino Toscano and is a great addition for a cheeseboard, or shaved on salad or pasta. It’s also quite scrumptious in ravioli or gnocchi. A good Pinot Noir brings out the best in Pepato.
Please note that wheels vary slightly in total weight, you will be charged for the actual weight of the wheel that you will receive. 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!