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 Consider Bardwell 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 10 people.