Cheddar made with raw milk exemplifies the complex flavor of our locally sourced organic milk. This cheddar has a fruity finish with the characteristic of a honey crisp apple.
Richer Nutrient Profile
Raw cheese retains more natural enzymes, probiotics, vitamins (especially B and A), and minerals (like calcium, magnesium, and phosphorus) than pasteurized versions.
Pasteurization can reduce or destroy some of these nutrients.
Live Probiotics
Made without pasteurization, raw cheeses often contain live beneficial bacteria (probiotics), which may support gut health, digestion, and immune function.
Enhanced Flavor
Many cheese enthusiasts argue that raw cheese has a more complex, richer flavor profile due to the full range of microbes and enzymes preserved during the cheese aging process.
Supports Traditional Farming
Many raw cheese producers use small-scale, organic, or traditional farming methods, which may be more sustainable and ethical.
Easier Digestion
Some people find raw cheese easier to digest due to naturally occurring enzymes like lactase (which can help with lactose digestion).
