Creamy, Sharp, Raw.

Produced without pasteurization, the process where the milk is heated to 161.5° F and held at that temperature for a minimum of 15 seconds. There are many arguments in regards to the effect of the pasteurization to the proteins and fatty acids in milk. It is said that the proteins become denatured and that fatty acids are destroyed which eliminates a lot of the value one gets by eating or drinking dairy products.

The cheese has a natural fermentation process that produces lactic acid which destroys unwanted bacteria typically removed in the pasteurization process.

Produced according to the FDA Code of Federal Regulations 21CFR133.113 and monitored by The Ohio Department of Agriculture to assure consumers that the Raw Milk cheeses are safe and indeed aged for the required 60 days.

The more you know!

Ingredients: Unpasteurized Milk, Salt, Microbial Coagulant, Cheese Cultures.