Raw Goat Soft Chèvre Cheese
Raw Goat Soft Chèvre Cheese
Raw
A2-A2
Corn & Soy Free
- Raw
- A2A2
- Regeneratively Raised
- Corn & Soy Free
- Traditional Animal Rennet
- Artisan, Small-Batch
- No Chemicals, No GMOS
- No Antibiotics, Hormones, or Vaccines
- Description
- Ingredients
- Standards
- Best Uses
What makes our Raw Goat Tomato Basil Chèvre truly special? It starts with our goats, who graze freely on lush, rotationally grazed pastures. Regularly rotated to fresh, nutrient-dense grass, they enjoy a varied, sun-soaked diet that enhances the quality and flavor of the milk we use. .
Unlike many other farms that rely on generic, PUFA-rich feeds like soy, canola, sunflower and corn, we’ve developed a custom, low-PUFA, organic feed for our goats. This careful approach prevents harmful pesticides and excess polyunsaturated fats from affecting the nutritional profile of our cheese.
Our goats’ milk is naturally A2/A2, making it easier to tolerate with a naturally sweet, smooth flavor that perfectly complements the savory tomato and fragrant basil infusion. This chèvre is also rich in bioavailable calcium, vitamin K2, and probiotics, supporting overall wellness.
Full of vibrant flavors, rich in nutrition, and crafted with care, our Raw Goat Tomato Basil Chèvre offers a fresh experience that celebrates both tradition and the health of our animals.
Caution: Please keep in mind that this product is intended for external use only, and not for human consumption since this raw cheese has not been aged for 60 days. The Government has determined that raw (non-pasteurized) dairy products that are not aged for 60 days may contain pathogens that may cause illness, such that the consumption of raw dairy products by humans may significantly increase the risk of food-borne illness. Accordingly, this product is FOR COSMETIC PURPOSES ONLY, and is not intended for human consumption. As such, a healthy environment & cleanliness are our top priority, so these products are produced with the same rigorous standards as human food.
Your skin is porous and absorbs what you put on it, so we ensure this product is crafted with the highest possible standards to ensure you support your skin microbiome and deliver maximal nutrients from the outside in. (Makes the best face mask!)
What makes raw cheese unique? It’s made from raw milk, which means it’s never heated above 110°F—the temperature the milk comes out of the goat’s teat, preserving its natural enzymes, probiotics, and beneficial bacteria.
For maximal skin microbiome health benefits, consuming cheese in its raw form is your best bet.
However, even when cooked, the high quality of our raw cheese—thanks to the care and pasture-raised diets of the cows—means that it still adds a ton of nutritional value and depth.
Recipes Using This Product
Farming Practices
Raw & Nutrient-Dense
For thousands of years, raw cheese has been a dietary staple for good reason: it’s packed with natural enzymes, probiotics, and vital nutrients that support digestion and overall health. When milk is pasteurized, many of these beneficial components are lost, which is why raw cheese is often easier to digest and more nutrient-dense. The natural enzymes and probiotics in raw cheese integrate into the gut microbiome, supporting digestive health and helping maintain microbial balance. It truly is Mother Nature’s probiotic, delivering benefits that pasteurized cheese simply can’t match.
In addition to its probiotic power, raw cheese is rich in a number of heat-sensitive compounds such as lactoferrin, a powerful antimicrobial and anti-inflammatory protein that promotes gut health by encouraging the growth of good bacteria, protecting the gut lining, and preventing harmful toxins from entering the bloodstream. Lactoferrin also supports bone health, improves cognitive function, and enhances metabolic function. Since lactoferrin is a heat-sensitive protein, its concentration and bioactivity is reduced through pasteurization.
Our raw cheese is made from milk sourced from rotationally grazed livestock on diverse, nutrient-rich pastures. This results in cheese with higher concentrations of vitamins, minerals, and phytonutrients, bioactive compounds that have anti-inflammatory, gut-supporting and anti-carcinogenic properties.
With its superior nutrient profile, it’s no wonder that so many of our customers can finally enjoy cheese again!
Traditional Animal Rennet, No GMOs
If you’ve ever struggled to digest cheese, it might not be the dairy itself, but instead, how its made. At Nourish, we honor traditional cheesemaking methods, using only natural animal rennet to curdle our milk.
Unfortunately, over 90% of cheese in the U.S. is made with fermentation-produced chymosin (FPC), a genetically modified enzyme that has only been minimally tested for long term safety. Many who find conventional cheese hard to digest may actually be reacting to FPC, not the dairy itself. In contrast, our cheese is made the old-fashioned way, with just four simple ingredients: milk, salt, starter culture, and traditional animal rennet.
Animal rennet, derived from the stomach lining of ruminant animals like cows, has been used for thousands of years and is naturally easy to digest. It is a far cry from the synthetic, lab-made alternatives used in most mass-produced cheese. By using animal rennet, we ensure that our cheese is pure, nutrient-dense, and free from genetically modified ingredients. No synthetic enzymes, no shortcuts, just real, traditional cheese that’s as nature intended, making it easier for your body to enjoy and benefit from.
The A2A2 Difference
Many of our customers have found they can finally enjoy dairy again, and the key is that all of our cheese is made from milk from A2A2 cows, goats, and sheep, which means the dairy contains only the A2 casein protein variant, which is easier to digest for many relative to A1 casein. Historically, humans only consumed A2 dairy from traditional breeds of cows, goats, and sheep, which naturally produce the A2 form of beta-casein. The shift to A1 dairy has occurred relatively recently with the rise of modern commercial breeds like the Holstein. Unlike typical cheese on the market, which contains a mix of A1 and A2 casein, our cheese is carefully crafted from A2A2 milk, making it gentler on the digestive system.
This difference is especially relevant when it comes to cheese, as it’s almost pure casein, since most of the whey is drained out during the cheese-making process. The casein proteins in cheese are concentrated, and with our A2A2 dairy, you’re getting a smoother, easier-to-digest option. A2A2 dairy has been shown to improve gut health, lactose tolerance, and overall digestive comfort. For those sensitive to traditional dairy, switching to our A2A2 cheese can offer a more enjoyable experience without the discomfort.
