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 melkbus 149 truffle cheese
Melkbus 149 Truffle is a delicious Dutch raw cow's milk cheese that has shavings of Italian Black Truffles added to the cheese just prior to pressing and shaping of the cheese. These truffle shavings are clearly visible as the shavings of black truffles stand out in the light yellow cheese. The milk comes from a small family dairy farm located outside the city of Gouda in the Netherlands and when the cheese is ready to mature is moved to a 98-year-old aging facility located in the center of Gouda, where it will age for 10 weeks, in a natural environment on wooden boards. During the aging process, the flavors from the truffles penetrate the cheese and create a special gourmet cheese that has an earthy flavor with notes of walnuts. The name 'Melkbus' is Dutch for 'Milk Can' and refers to the traditional metal milk cans that were used in the past to collect and transport milk from the dairy to the cheese making or milk processing facilities. These milk cans are similar to those that were used here in the US before the advent of large milk transport trucks. Each farm in the Netherlands had a unique number, printed on the Melkbus, so it was known to the Dairies as to where the milk came from as well as where to return the empty cans to for cleaning and re-use. We cut and wrap this cheese to order in wedges of 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
  • 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
  • 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
  • In 1941 on the Maytag Dairy Farm just outside Newton, Iowa a prize winning blue was born now donning the name Maytag Blue. A lovely cheese bestowed upon the dairy from the prize winning Holstein Cattle. Using the 1900 traditional cave curing process and producing in low quantities to ensure quality, the Maytag family is still producing the very same high quality blue cheese today. Maytag Blue chee... read more
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