Havarti | BYOCB
Havarti | BYOCB
1 lb
Havarti | BYOCB
Havarti | BYOCB
1 lb
Raw
A2-A2
100% Grass Fed
- Raw
- A2A2
- 100% Grass-Fed & Regeneratively Raised
- Traditional Animal Rennet
- Artisan, Small-Batch
- No Chemicals, No GMOS
- No Antibiotics, Hormones, or Vaccines
- Description
- Ingredients
- Standards
- Best Uses
Its smooth, semi-soft texture makes it especially pleasant in sandwiches or gently warmed over eggs and vegetables. The mild, buttery flavor also pairs well with fresh fruit and savory ingredients without taking over the dish.
We believe better cheese starts with better milk. Ours comes from 100% grass-fed A2A2 cows raised on small regenerative farms. The cows are never fed grain and rotationally graze on diverse pastures eating a natural grass and forage diet, yielding better tasting and more nutrient-rich milk.
The milk used is raw, without pasteurization, preserving its character and naturally occurring heat-sensitive enzymes and microorganisms which can survive digestion and enter the gut microbiome (like Mother Nature's probiotic!).
Then the cheese is made the old-fashioned way with traditional animal rennet, instead of vegetable rennet or fermentation-produced chymosin (FPC), a GMO variant made by Pfizer. The result is cheese that not only tastes better, but can also be easier to digest for some individuals.
Beyond flavor, this raw cheese provides bioavailable protein and calcium and contains healthy dairy fats such as CLA and C15:0.
Here are some of our favorite ways to enjoy it:
- Charcuterie boards: Pair with fresh pears, apples, grapes, nuts, sourdough crackers, and cured meats.
- Sourdough sandwiches: Layer onto toasted sourdough with turkey, sliced apples, or fresh vegetables.
- Grilled cheese: Gently melt between slices of sourdough for an extra creamy grilled cheese sandwich.
- Burgers & chicken: Add slices to freshly cooked burger patties or grilled chicken with mushrooms and onions.
- Eggs & breakfast: Enjoy with scrambled eggs, omelets, or a warm breakfast sandwich.
- Simple snacking: Serve raw slices with fresh fruit, cucumbers, or crackers for an easy snack.
A Note on Enjoying Raw Cheese
To preserve heat-sensitive enzymes and live cultures that may be present in raw cheese, we recommend enjoying it uncooked or adding it to dishes toward the end of cooking. Try freshly grating, shredding, or slicing it over roasted potatoes, rice bowls, eggs, hashes, toasted sourdough, or a freshly cooked burger. For pasta, stir it in after removing the pan from heat. For pizza, sprinkle it over a freshly baked crust and let the residual heat gently melt the cheese.
But don't be afraid to cook with raw cheese, either! Heating may reduce enzyme activity and live cultures, but it doesn't eliminate the cheese's nutritional value. Key nutrients like protein, calcium, vitamin K2, and naturally occurring dairy fatty acids such as CLA and C15:0 remain. You'll still enjoy its rich flavor and nutrition, even in your favorite cooked dishes.
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.
