Gourmet Raw Milk Cheese

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
Picture of gruyere cave-aged
In a moist, chilly remote underground cave in Kaltbach near Lucerne Switzerland, a cheese is maturing into what we know as Cave-aged Gruyere. It is matured for about one year in the sandstone caves and this older gruyere, made from unpasteurized milk, is a step up in flavor compared to the traditional gruyere. This gourmet cheese matures reflecting a densely thick texture  cheese. This Swiss gourmet cheese has a dark rustic, somewhat oily rind that covers a firm, dense textured cheese with salt crystals here and there. It is slightly aromatic with a robust, assertive flavor. It is soft yet firm; the Swiss cheese intense and dignified. Wonderful served with your favorite red wine, some rustic bread and figs or dates. This is also a great melting cheese, and one that lends itself well to gratins, fondues and soups as it adds more flavor than the traditional shorter aged gruyere. Enjoy this just about any libation; this cheese will rise to the occasion. We hand-cut and wrap this cheese in wedges of approximately 1 pound and 8 ounces. read more...
What other Gourmets are buying
  • Tete de Moine means 'monk's head'. This Swiss gourmet cheese was originally invented by the monks of Belleray Abbey in the Bernese Jura, and they taught the local farmers how to make it. Unlike most other mountain gourmet cheeses which tend to be very large, it is made in small drums. The rind may be smooth and slightly greasy, or rough and brown in color. The paste is firm and creamy to straw-yel... read more
  • Gabriel Coulet, back in 1872 set out to start a wine cellar in the caves underneath his house, in his quest he learned that the caves offered a natural ventilation which was ideal for aging cheese ... and so it began. For the production of this French gourmet cheese, the AOC regulations require the use of whole, raw sheep's milk coming from within the Roquefort region, and from the ewe's of the La... read more
  • Raclette may be the world's most famous melting cheese, and it is made in the Savoie region of the Alps, in Switzerland and in France. Our French version is made of raw cow's milk and matured for at least 5 months in respect of the French cheese tradition. It is during this long ripening period that the flavor and excellent melting qualities develop. Raclette has a semi-soft interior dotted with s... read more
  • In a moist, chilly remote underground cave in Kaltbach near Lucerne Switzerland, a cheese is maturing into what we know as Cave-aged Gruyere. It is matured for about one year in the sandstone caves and this older gruyere, made from unpasteurized milk, is a step up in flavor compared to the traditional gruyere. This gourmet cheese matures reflecting a densely thick texture  cheese. This Swiss ... read more
  • Appenzeller is originally made in the Swiss mountainous canton of Appenzell near the Austrian border. This cheese is a Swiss classic, a semi-hard alpine cheese with a light tan color and a slightly pungent aroma; the cheese is washed with a special mixture of herbs, wine and salt. Appenzeller is made with raw milk from brown Swiss cows that graze on the rich pasture of the alpine mountains. The go... read more
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