Raw Goat Colby
Raw Goat Colby
8 oz
Raw Goat Colby
Raw Goat Colby
8 oz
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
Goat milk is naturally A2/A2, making it easier to digest and lending a clean, light flavor to every bite. The result is a Colby that’s not only delicious but rich in bioavailable calcium, vitamin K2, healthy fats, and essential nutrients that support overall wellness.
What sets our Raw Goat Colby apart? It begins with our goats, who graze freely on nutrient-rich, rotational pastures. By moving them regularly to fresh, lush grass, they enjoy a varied, sun-soaked diet that yields exceptional-quality milk.
Because dairy goats require supplemental feed during milking to support their high metabolism and unique digestive needs, we’ve developed our own custom, low-PUFA, organic feed (unlike most farms relying on soy, corn, canola, or sunflower seeds). This ensures our milk and our cheese remains free from harmful pesticides and excessive polyunsaturated fats (PUFAs) that compromise both nutrition and taste. Lab-tested to be significantly lower in PUFAs thanks to our goats’ diet!
More than just cheese, our Raw Goat Colby represents our dedication to regenerative farming, animal care, and traditional cheesemaking. Enjoy a mild, nutrient-dense cheese that brings heritage practices to your table: delicious, nourishing, and crafted with integrity.
Because it’s made from raw goat milk, Goat Colby retains natural enzymes, probiotics, and beneficial bacteria. To maximize these benefits, enjoy it uncooked or add it to dishes after cooking, when the heat is lower.
For example:
- Raw Enjoyment: Snack on cubes, layer slices into sandwiches, or serve with fruit for a refreshing pairing.
- After-Cooking Toppings: Grate or slice over roasted potatoes, eggs, rice bowls, or burgers once they’re off the heat. For pasta, stir in chunks after cooking. For pizza, sprinkle over a freshly baked crust to let it soften without direct high heat.
While it’s best to avoid prolonged high heat to preserve its probiotics and enzymes, don’t hesitate to cook with Goat Colby! Even if some of its live cultures are diminished, it still delivers CLA, vitamin K2, healthy fats and bioavailable minerals like calcium (plus a rich, creamy flavor that elevates any dish.)
For the fullest gut health benefits, enjoy it raw or with gentle, low-heat cooking methods. But whether eaten fresh or cooked, our Raw Goat Colby brings both nutrition and indulgence to your plate.
- BarbRated 5 out of 5 stars6/19/265 Stars
Nourish Food Club is the ONLY place I buy ALL my cheeses now. They are absolutely delicious!!
- Petronella B.Verified BuyerRated 5 out of 5 stars5/2/265 Stars
Love it all.
- Tom F.Verified BuyerRated 5 out of 5 stars3/11/265 Stars
Good tasting cheese
- CONNIE B.Verified BuyerRated 4 out of 5 stars3/5/264 Stars
Very strong flavor but great quality
- Nanette V.Verified BuyerRated 5 out of 5 stars3/3/265 Stars
Always fresh and excellent
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.
