Before 1862 all cheese was made using raw milk, because pasteurization wasn't invented yet. Since then industrial dairying has made pasteurization the norm. But some cheesemakers have preserved the joys of raw milk cheese by handling their milk and cheese with the greatest care so we may enjoy deeper, more complex flavors. We hope you'll enjoy this group of cheeses which all demonstrate why cheese connoisseurs cherish raw milk so much.
Our Raw Milk Sampler contains the following:
Comte 12 Month 8 oz. - Raw by law. Comte's production is so ancient and precious to the France and the European Union, its traditional methods are not an option, but a requirement for all Comte. This fabulous French version of Gruyere is a big flavorful mountain cheese, and France’s most eaten cheese. You know it must be good.
Idiazabal 8 oz. - A very traditional Spanish cheese, like Manchego, but lightly smoked, as the shepherd’s used to do. Truly delicious, especially for those who already like Manchego.
Grayson 8 oz. - Made in Appalachia with Jersey cow’s milk, the bright yellow interior demonstrates the true artisanal, grass-fed nature of this cheese. Flavors of peanuts, beef broth and grass.
Original Blue 8 oz. - A sharp creamy blue from California which excels in all the right categories: smooth dense, creamy and bold.
Please note that we will substitute any item that is temporarily out of stock with a similar item of equal or greater value.