Before pasteurization was invented in 1862, all cheese was made with raw milk. As an homage to this aspect of cheesemaking history and tradition, we put together a selection of raw milk cheeses from some of our favorite farmstead producers! Raw milk, when produced in sanitary conditions from a healthy herd, makes cheese with heightened nuance and holistic health benefits. This raw milk roundtable includes: Queso del Invierno - This raw cow and sheep’s milk cheese from Vermont Shepherd is bright and citrusy with a nutty undertone. David Major’s herd of sheep produces milk through the summer and Invierno is aged to perfection throughout the fall and winter. Pawlet - A lightly washed alpine-style cow’s milk cheese from Woodlawn Farm. Soft and supple with sublime umami meatiness. Jake’s 3 Year Cheddar - Made by an Amish couple in central New York, this robust and smooth cheddar is densely fudge-y while still punctuated by crunchy crystals. The raw milk for Jake’s cheeses is sourced from their own herd in Deansboro, New York. Includes 1.5 pounds of cheese and serves 6-8 people. Wanna geek out even more about the dairying process? Check out our Grass Fed Goodness Collection!
