- Raw
- Traditional Animal Rennet
- A2A2
- Artisan Made
- Corn & Soy Free, Low PUFA
Made with raw milk, our cheese retains natural enzymes, a wide range of living probiotics, and essential nutrients that support digestion and overall health. Unlike pasteurized milk, which loses many of these components, our raw cheese is nutrient-dense, better supports gut health, and is easier to digest.
Unlike most U.S. Cheeses that use fermentation-produced chymosin (FPC), a genetically modified enzyme with limited safety testing, we honor traditional cheesemaking methods and only use natural animal rennet to curdle our milk, our commitment to pure, authentic cheese.
Made from sheep milk that naturally contains only the A2 beta-casein protein, which is easier to digest than A1 milk found in conventional cow’s milk. Historically, A2 dairy from traditional breeds of cows, goats, and sheep has been better tolerated, and our cheese honors this time-tested tradition for a more digestible, nutrient-rich option.
Crafted using time-honored techniques, our cheese showcases the skill and craftsmanship of traditional cheesemaking. By preserving these methods, we create cheese that honors heritage, quality, and a true connection to the land—something that mass production often sacrifices in favor of quantity.
While our goats graze on lush pasture during the growing season, they are supplemented with a custom-made, low-PUFA, corn- and soy-free feed while on the milking stand (goats require a supplemental feed to support their health and milk production). Unlike most commercial feeds that include high-PUFA ingredients like corn, soy, and sunflower seeds that can increase the PUFA content of milk, our blend aligns more closely with what goats historically ate, resulting in cheese with a more natural fatty acid balance, just as nature intended.
Click an icon to filter the shop by category
- Raw
- Traditional Animal Rennet
- A2A2
- Artisan Made
- Corn & Soy Free, Low PUFA
Made with raw milk, our cheese retains natural enzymes, a wide range of living probiotics, and essential nutrients that support digestion and overall health. Unlike pasteurized milk, which loses many of these components, our raw cheese is nutrient-dense, better supports gut health, and is easier to digest.
Unlike most U.S. Cheeses that use fermentation-produced chymosin (FPC), a genetically modified enzyme with limited safety testing, we honor traditional cheesemaking methods and only use natural animal rennet to curdle our milk, our commitment to pure, authentic cheese.
Made from sheep milk that naturally contains only the A2 beta-casein protein, which is easier to digest than A1 milk found in conventional cow’s milk. Historically, A2 dairy from traditional breeds of cows, goats, and sheep has been better tolerated, and our cheese honors this time-tested tradition for a more digestible, nutrient-rich option.
Crafted using time-honored techniques, our cheese showcases the skill and craftsmanship of traditional cheesemaking. By preserving these methods, we create cheese that honors heritage, quality, and a true connection to the land—something that mass production often sacrifices in favor of quantity.
While our goats graze on lush pasture during the growing season, they are supplemented with a custom-made, low-PUFA, corn- and soy-free feed while on the milking stand (goats require a supplemental feed to support their health and milk production). Unlike most commercial feeds that include high-PUFA ingredients like corn, soy, and sunflower seeds that can increase the PUFA content of milk, our blend aligns more closely with what goats historically ate, resulting in cheese with a more natural fatty acid balance, just as nature intended.
Made with raw milk, our cheese retains natural enzymes, a wide range of living probiotics, and essential nutrients that support digestion and overall health. Unlike pasteurized milk, which loses many of these components, our raw cheese is nutrient-dense, better supports gut health, and is easier to digest.
Unlike most U.S. Cheeses that use fermentation-produced chymosin (FPC), a genetically modified enzyme with limited safety testing, we honor traditional cheesemaking methods and only use natural animal rennet to curdle our milk, our commitment to pure, authentic cheese.
Made from sheep milk that naturally contains only the A2 beta-casein protein, which is easier to digest than A1 milk found in conventional cow’s milk. Historically, A2 dairy from traditional breeds of cows, goats, and sheep has been better tolerated, and our cheese honors this time-tested tradition for a more digestible, nutrient-rich option.
Crafted using time-honored techniques, our cheese showcases the skill and craftsmanship of traditional cheesemaking. By preserving these methods, we create cheese that honors heritage, quality, and a true connection to the land—something that mass production often sacrifices in favor of quantity.
While our goats graze on lush pasture during the growing season, they are supplemented with a custom-made, low-PUFA, corn- and soy-free feed while on the milking stand (goats require a supplemental feed to support their health and milk production). Unlike most commercial feeds that include high-PUFA ingredients like corn, soy, and sunflower seeds that can increase the PUFA content of milk, our blend aligns more closely with what goats historically ate, resulting in cheese with a more natural fatty acid balance, just as nature intended.
Click an icon to filter the shop by category
-
-
-
Raw
A2-A2
Corn & Soy Free
8 oz
Regular price $19.99$19.99 Regular priceUnit price per -
-
Raw
A2-A2
Corn & Soy Free
8 oz
Regular price $22.99$22.99 Regular priceUnit price per
