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
Marieke Penterman and her team are responsible for this handcrafted, traditional Gouda that is made, using the time-tested Old World, Old Dutch world in this case, cheesemaking methods. The Holland's Family Cheese team transforms fresh, raw cow's milk from their own cows milk on the family farm into award-winning cheese. The equipment, cultures, herbs and spices are all imported from Holland. The fresh cow's milk is piped directly from the first milking of the day into the processing vat. The curd is hand packed into 18 pound forms before going under the press. It is then brined for 60 hours. The wheels are then transferred to the special curing room and aged on Dutch pine planks which absorb the liquid as the cheese ages.
Marieke Mature Gouda is 6-9 months old, rich and full-flavored with a subtle bite and caramel notes. Pair this gourmet Gouda cheese with dried cherries and candied pecans, Zinfandel or spiced rum.
This truly amazing gourmet cheese made it to the top - it was awarded the 2013 Grand Champion of the U.S. Championship Cheese Contest. A team of 38 judges gave her 98.31 points out of a possible 100 - well that's what we call impressive.
Rolf and Marieke Penterman are first generation Wisconsin dairy farmers; moved from the Netherlands to Wisconsin in 2002. Both grew up on small, 60-head dairy farms in the eastern part of Holland, but Rolf and Marieke wanted to pursue their passion for dairy farming in an area that would allow them the capabilities of expansion. They found their farm in Thorp, Winconsin.
We hand-cut this award-winning cheese to order in wedges of 1 pound and 8 ounces. read more...