New in the Cheese Department
Some Like It Raw – New in the Cheese Department
By Kirsten Lindquist
Cheese, Wine and Specialty Manager
Cheese, glorious cheese! It is great grilled on a burger, mixed in with your favorite pasta or just sliced with a cracker. But many people have trouble digesting cheese, and it is the protein casein that is often the culprit. As a result, limiting the amount of cheese they eat is one answer. But raw cheese – made with raw milk – contains naturally occurring enzymes that help the body better digest these proteins. Moreover, cheese made with goat’s milk or sheep’s milk has lower levels of casein and many people find these cheeses even easier to digest.
Europeans have been making cheeses using raw milk for hundreds of years including the world renowned French Roquefort Blue and Morbier and the Spanish Manchegos. California cheese makers also make great raw cheeses as well and Co-opportunity provides a broad selection of all of these delicious cheeses.*
Young Manchego 3 month aged – Raw Sheep’s Milk (Spain)
Made exclusively from the milk of Manchega sheep, who graze on shrubs and grasses in the high plateau of the La Mancha region of Spain, raw-milk Manchego when it is young has a more buttery flavor than its aged sibling.
Aged Manchego 12 month aged – Raw Sheep’s Milk (Spain)
Made exclusively from the milk of Manchega sheep, who graze on shrubs and grasses in the high plateau of the La Mancha region of Spain, raw-milk Manchego has a hearty flavor and an intoxicating lingering, buttery finish. Dehesa contains less salt than most Manchegos, resulting in a more pronounced sheepiness and finely balanced character.
Roquefort Blue – Raw Sheep’s Milk (France)
Raw, Sheep’s milk cheese is used to make one of the oldest and best known cheeses in the world. Aged in limestone caves near the village of Roquefort, this creamy textured cheese has a piquant blue flavor and well-balanced saltiness.
Morbier – Raw Cows’ Milk (France)
Semi-soft in texture, the paste is springy and supple with a fruity and complex taste. The line of vegetable ash that runs through the middle originally separated the morning from the evening milk in the cheese making process.
Point Reyes Blue – Raw Cows’ Milk (California)
Made from raw milk produced by cows grazing on certified organic pastured hills overlooking Tomales Bay in Marin County, this is an exceptional farmstead cheese – crumbly and mellow with a salty, fresh blue flavor.
St. Pete’s Blue – Raw Cows’ Milk (Minnesota)
Aged 90 days in sandstone caves inoculated with Roquefort mold, this raw cows milk blue is tangy and piquant, great with pears and walnuts or in a creamy pasta sauce
Amablu Blue – Raw Cows’ Milk (Minnesota)
Aged 75 days in sandstone caves, this raw cows’ milk blue from Minnesota has a creamy mouth-feel and a not-too-piquant sharpness. The first blue cheeses made in the U.S., this is very similar to Gorgonzola.
Organic Pastures Cheddar – Raw Cows’ Milk (California)
This organic cheddar is made from raw milk from cows that graze on certified organic pastures. Located near Fresno, CA Organic pastures has been family owned and run since 1953, and is the first raw dairy to be certified organic in California.
Redwood Hills Feta – Raw Goats’ Milk (California)
This certified organic and humane dairy farm located in Sonoma County, Calif., has been family owned and operated since 1968. Redwood Hill Farm cheeses are made from 100% fresh goat milk, non-bioengineered vegetable enzymes, natural sea salt, and French imported cheese cultures. Handmade in small batches in the tradition of artisan cheese making, these Kosher-certified cheeses are a great addition to any meal!
Organic Valley – Raw Cows’ Milk (California)
Sharp Cheddar
Mild Cheddar
Jack
Greenbank (California)
Goat Cheddar – Raw Goats’ Milk
Sharp Cheddar – Raw Cows’ Milk
Alta Dena – Raw Cows’ Milk (California)
Sharp Cheddar
Pepper Jack
Landmark (California)
Goat Cheddar – Raw Goats’ Milk
Monterey Jack – Raw Cows’ Milk
Mild Cheddar – Raw Cows’ Milk
Pepper Jack – Raw Cows’ Milk
Smoked Mild Cheddar – Raw Cows’ Milk
Swiss – Raw Cows’ Milk
*Although there is much discussion lately about fears that raw milk products can carry pathogens, no raw dairy has had such pathogens detected in its products, as of 2009, according to Organic Pastures Raw Dairy.
By Kirsten Lindquist
Cheese, Wine and Specialty Manager
Cheese, glorious cheese! It is great grilled on a burger, mixed in with your favorite pasta or just sliced with a cracker. But many people have trouble digesting cheese, and it is the protein casein that is often the culprit. As a result, limiting the amount of cheese they eat is one answer. But raw cheese – made with raw milk – contains naturally occurring enzymes that help the body better digest these proteins. Moreover, cheese made with goat’s milk or sheep’s milk has lower levels of casein and many people find these cheeses even easier to digest.
Europeans have been making cheeses using raw milk for hundreds of years including the world renowned French Roquefort Blue and Morbier and the Spanish Manchegos. California cheese makers also make great raw cheeses as well and Co-opportunity provides a broad selection of all of these delicious cheeses.*
Young Manchego 3 month aged – Raw Sheep’s Milk (Spain)
Made exclusively from the milk of Manchega sheep, who graze on shrubs and grasses in the high plateau of the La Mancha region of Spain, raw-milk Manchego when it is young has a more buttery flavor than its aged sibling.
Aged Manchego 12 month aged – Raw Sheep’s Milk (Spain)
Made exclusively from the milk of Manchega sheep, who graze on shrubs and grasses in the high plateau of the La Mancha region of Spain, raw-milk Manchego has a hearty flavor and an intoxicating lingering, buttery finish. Dehesa contains less salt than most Manchegos, resulting in a more pronounced sheepiness and finely balanced character.
Roquefort Blue – Raw Sheep’s Milk (France)
Raw, Sheep’s milk cheese is used to make one of the oldest and best known cheeses in the world. Aged in limestone caves near the village of Roquefort, this creamy textured cheese has a piquant blue flavor and well-balanced saltiness.
Morbier – Raw Cows’ Milk (France)
Semi-soft in texture, the paste is springy and supple with a fruity and complex taste. The line of vegetable ash that runs through the middle originally separated the morning from the evening milk in the cheese making process.
Point Reyes Blue – Raw Cows’ Milk (California)
Made from raw milk produced by cows grazing on certified organic pastured hills overlooking Tomales Bay in Marin County, this is an exceptional farmstead cheese – crumbly and mellow with a salty, fresh blue flavor.
St. Pete’s Blue – Raw Cows’ Milk (Minnesota)
Aged 90 days in sandstone caves inoculated with Roquefort mold, this raw cows milk blue is tangy and piquant, great with pears and walnuts or in a creamy pasta sauce
Amablu Blue – Raw Cows’ Milk (Minnesota)
Aged 75 days in sandstone caves, this raw cows’ milk blue from Minnesota has a creamy mouth-feel and a not-too-piquant sharpness. The first blue cheeses made in the U.S., this is very similar to Gorgonzola.
Organic Pastures Cheddar – Raw Cows’ Milk (California)
This organic cheddar is made from raw milk from cows that graze on certified organic pastures. Located near Fresno, CA Organic pastures has been family owned and run since 1953, and is the first raw dairy to be certified organic in California.
Redwood Hills Feta – Raw Goats’ Milk (California)
This certified organic and humane dairy farm located in Sonoma County, Calif., has been family owned and operated since 1968. Redwood Hill Farm cheeses are made from 100% fresh goat milk, non-bioengineered vegetable enzymes, natural sea salt, and French imported cheese cultures. Handmade in small batches in the tradition of artisan cheese making, these Kosher-certified cheeses are a great addition to any meal!
Organic Valley – Raw Cows’ Milk (California)
Sharp Cheddar
Mild Cheddar
Jack
Greenbank (California)
Goat Cheddar – Raw Goats’ Milk
Sharp Cheddar – Raw Cows’ Milk
Alta Dena – Raw Cows’ Milk (California)
Sharp Cheddar
Pepper Jack
Landmark (California)
Goat Cheddar – Raw Goats’ Milk
Monterey Jack – Raw Cows’ Milk
Mild Cheddar – Raw Cows’ Milk
Pepper Jack – Raw Cows’ Milk
Smoked Mild Cheddar – Raw Cows’ Milk
Swiss – Raw Cows’ Milk
*Although there is much discussion lately about fears that raw milk products can carry pathogens, no raw dairy has had such pathogens detected in its products, as of 2009, according to Organic Pastures Raw Dairy.
posted by Co-opportunity at
12:34 PM
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