{"title":"Cheese","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e✔ \u003c\/span\u003ePasture Raised \u003cmeta charset=\"utf-8\"\u003e[ICON]\u003cbr\u003e\u003cspan\u003e✔ \u003c\/span\u003eA2\/A2 \u003cmeta charset=\"utf-8\"\u003e[ICON]\u003cbr\u003e\u003cspan\u003e✔ \u003c\/span\u003eNon-Homogenized \u003cmeta charset=\"utf-8\"\u003e[ICON]\u003cbr\u003e\u003cspan\u003e✔ \u003c\/span\u003eRaw \u003cmeta charset=\"utf-8\"\u003e[ICON]\u003cbr\u003e\u003cspan\u003e✔ \u003c\/span\u003eNo Chemicals, Drugs, or GMOs \u003cmeta charset=\"utf-8\"\u003e[ICON]\u003cbr\u003e\u003c\/p\u003e","products":[{"product_id":"cow-cottage-cheese-a2-salted-glass","title":"1 pint - Raw Salted A2\/A2 Cottage Cheese for Cats \u0026 Dogs (Glass)","description":"\u003ch4\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur raw cottage cheese should last about 2-3 weeks in the fridge after you receive it. Every jar comes with a best by date on the lid to help guide you. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\u003cbr\u003e\n\u003cbr\u003eWe do NOT recommend freezing. It will become clumpy when thawed, which removes that lovely smooth consistency.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003eFeeding Suggestions\u003c\/label\u003e\u003cdiv class=\"answers\"\u003eYour cats \u0026amp; dogs will love eating our cottage cheese on its own in a bowl. You can add a dollop on top of or mix it into their regular raw meat, wet food, or kibble. \u003cbr\u003e\u003cbr\u003eThe bland flavor of cottage cheese makes it an excellent choice for pets rebounding from a stomach illness. \u003cbr\u003e\u003cbr\u003e\nEven dogs and cats can be lactose intolerant. Since cottage cheese is fermented, it contains very little lactose and may be a great alternative to milk for your furry family members. \n\u003cbr\u003e\u003cbr\u003e\u003cem\u003e*Dairy shouldn't be a staple food for cats and dogs. Being carnivores (or nearly carnivores), raw meat is their essential food. Use dairy as a treat or mix in with their other food for a limited period.\u003c\/em\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eWhy raw cottage cheese for cats and dogs? What's up with that?\u003c\/strong\u003e\u003cbr\u003eWe believe that your \u003cem\u003ewhole family\u003c\/em\u003e should get the best quality, most nutrient-dense, safest foods available. That’s why our pet food is made in the same way that we would prepare food for ourselves - with the highest quality farming standards, a straightforward process, and extreme attention to detail.\u003cbr\u003e\n\u003cbr\u003e\u003cstrong\u003eWhat are your milk safety standards?\u003c\/strong\u003e\u003cbr\u003eMilk safety is a top priority. Although it's not required for raw pet milk, Miller's Bio Farm is certified by the Pennsylvania Department of Agriculture for raw milk production and bottling for humans in PA. We also go above and beyond what's \"required\" for that certification by testing \u003cem\u003eevery batch\u003c\/em\u003e of milk on site for general bacteria counts.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur raw cottage cheese is made simply in an old fashioned way. Here's how we do it:\u003cbr\u003e\n1. The cows are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The warm milk is poured into the cream separator, which spins the milk and separates it into skim milk and cream. Each is then cooled down quickly in its own bulk tank. \u003cbr\u003e\n3. The skim milk is heated to around 100F and cottage cheese culture is added. Light heating is necessary to create a good environment for the culture to grow. Keep in mind that milk comes out of a cow around 101F, and all of the wonderful properties of raw milk are maintained under 110F.\u003cbr\u003e4. The cultured skim milk is put in our culturing room overnight, for about 12 hours. The culturing room is kept around 101F.\u003cbr\u003e5. Once cultured, the whey is strained from the curds. This leaves those chubby chunks of cottage cheese behind.\u003cbr\u003e6. The raw cream is mixed back in, adding a luxurious texture to the curds. Celtic sea salt is added for a flavor pop, too.\u003cbr\u003e7. The cottage cheese is cooled and bottled.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\u003cdiv class=\"answers\"\u003eThe culture is a freeze dried culture that we buy in. It contains a trace amount of maltodextrin.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eTreat your animals with love and respect.\u003c\/strong\u003e Feed them real food for pets! Want to know more about our rigorous quality and safety standards? \u003ca href=\"https:\/\/millersbiofarm.com\/blog\/how-we-go-above-and-beyond-to-provide-your-pets-the-best-quality-foods\" target=\"_blank\" style=\"color: rgb(127, 63, 152);\"\u003eLearn more about what puts our raw dairy pet food above the rest.\u003c\/a\u003e\u003c\/p\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155525537857,"sku":"1FRE01MA-MAD-COTS-G-16oz","price":11.64,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1638392347_61a7e21bf357f.jpg?v=1750859923"},{"product_id":"cow-cottage-cheese-a2-unsalted-glass","title":"1 pint - Raw Unsalted A2\/A2 Cottage Cheese for Cats \u0026 Dogs (Glass)","description":"\u003ch4\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur raw cottage cheese should last about 2-3 weeks in the fridge after you receive it. Every jar comes with a best by date on the lid to help guide you. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\u003cbr\u003e\n\u003cbr\u003eWe do NOT recommend freezing. It will become clumpy when thawed, which removes that lovely smooth consistency.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003eFeeding Suggestions\u003c\/label\u003e\u003cdiv class=\"answers\"\u003eYour cats \u0026amp; dogs will love eating our cottage cheese on its own in a bowl. You can add a dollop on top of or mix it into their regular raw meat, wet food, or kibble. \u003cbr\u003e\u003cbr\u003eThe bland flavor of cottage cheese makes it an excellent choice for pets rebounding from a stomach illness. \u003cbr\u003e\u003cbr\u003e\nEven dogs and cats can be lactose intolerant. Since cottage cheese is fermented, it contains very little lactose and may be a great alternative to milk for your furry family members. \n\u003cbr\u003e\u003cbr\u003e\u003cem\u003e*Dairy shouldn't be a staple food for cats and dogs. Being carnivores (or nearly carnivores), raw meat is their essential food. Use dairy as a treat or mix in with their other food for a limited period.\u003c\/em\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eWhy raw cottage cheese for cats and dogs? What's up with that?\u003c\/strong\u003e\u003cbr\u003eWe believe that your \u003cem\u003ewhole family\u003c\/em\u003e should get the best quality, most nutrient-dense, safest foods available. That’s why our pet food is made in the same way that we would prepare food for ourselves - with the highest quality farming standards, a straightforward process, and extreme attention to detail.\u003cbr\u003e\n\u003cbr\u003e\u003cstrong\u003eWhat are your milk safety standards?\u003c\/strong\u003e\u003cbr\u003eMilk safety is a top priority. Although it's not required for raw pet milk, Miller's Bio Farm is certified by the Pennsylvania Department of Agriculture for raw milk production and bottling for humans in PA. We also go above and beyond what's \"required\" for that certification by testing \u003cem\u003eevery batch\u003c\/em\u003e of milk on site for general bacteria counts.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur raw cottage cheese is made simply in an old fashioned way. Here's how we do it:\u003cbr\u003e\n1. The cows are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The warm milk is poured into the cream separator, which spins the milk and separates it into skim milk and cream. Each is then cooled down quickly in its own bulk tank. \u003cbr\u003e\n3. The skim milk is heated to around 100F and cottage cheese culture is added. Light heating is necessary to create a good environment for the culture to grow. Keep in mind that milk comes out of a cow around 101F, and all of the wonderful properties of raw milk are maintained under 110F.\u003cbr\u003e4. The cultured skim milk is put in our culturing room overnight, for about 12 hours. The culturing room is kept around 101F.\u003cbr\u003e5. Once cultured, the whey is strained from the curds. This leaves those chubby chunks of cottage cheese behind.\u003cbr\u003e6. The raw cream is mixed back in, adding a luxurious texture to the curds.\u003cbr\u003e7. The cottage cheese is cooled and bottled.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\u003cdiv class=\"answers\"\u003eThe culture is a freeze dried culture that we buy in. It contains a trace amount of maltodextrin.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eTreat your animals with love and respect.\u003c\/strong\u003e Feed them real food for pets! Want to know more about our rigorous quality and safety standards? \u003ca href=\"https:\/\/millersbiofarm.com\/blog\/how-we-go-above-and-beyond-to-provide-your-pets-the-best-quality-foods\" target=\"_blank\" style=\"color: rgb(127, 63, 152);\"\u003eLearn more about what puts our raw dairy pet food above the rest.\u003c\/a\u003e\u003c\/p\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155526586433,"sku":"1FRE01MA-MAD-COTU-G-16oz","price":11.64,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1638392347_61a7e21bf357f_a9db2d69-c9a4-44d4-8aca-432ce5ad02f9.jpg?v=1750859922"},{"product_id":"cow-cheddar-cheese-regular-a1-a2","title":"8oz Raw A2\/A2 Mild Cheddar Cheese","description":"\u003ch4\u003e\n\u003cbr\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur raw cheese should last about 4-6 months in the fridge after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\u003cbr\u003e\n\u003cbr\u003e\nYes, raw cheese can be frozen. One thing to keep in mind is that cheese may change texture once thawed. It may become more crumbly. So it will definitely be good for melting but it may not be the best (or expected texture) for snacking.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eThere's many options with this versatile cheese. Slice it and eat as a snack or on a crisp sandwich. Grate it and put it on top of tacos, a casserole, or a salad. Or, make a cheesy soup, a comforting mac and cheese, or a spicy dip.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eHow much sodium is in your cheese?\u003c\/strong\u003e\u003cbr\u003eOur cheese contains about 304mg of sodium per 1oz of cheese.\u003cbr\u003e\n\u003cbr\u003e\n\u003cstrong\u003eWhat breed are your cows?\u003c\/strong\u003e\u003cbr\u003e\nOur herds are 80% Jersey and 20% Jersey crosses (Jersey\/Guernsey, Jersey\/Brown Swiss, Jersey\/Holstein, etc).\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy choose A2\/A2 cheese?\u003c\/strong\u003e\u003cbr\u003e\nA2\/A2 has to do with the type of beta-casein protein in dairy. A2\/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2\/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2\/A2 cheese!\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eHow do you verify that your milk is A2\/A2?\u003c\/strong\u003e\u003cbr\u003e\nEvery cow gets a genetic test with a hair sample. It tells us whether their milk contains 100% A1, a mix of A1 and A2, or 100% A2 beta-casein protein. Our herd is genetically verified to produce only A2\/A2 milk.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eDoes all of your milk come from one farm?\u003c\/strong\u003e\u003cbr\u003e\nWe are a collection of Amish run small farms in Lancaster County that all follow the same exact farming and quality standards. \n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur raw cheese is made in small batches from raw, fresh, unprocessed, 100% A2 milk. It's never heated to more than 110F to maintain all the wonderful properties of raw milk and cheese. Here's how we do it:\u003cbr\u003e\n1.  The cows are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The milk is poured into the bulk tank to cool down quickly.\u003cbr\u003e\n3. The milk is put in a stainless steel tank and brought to the cheesemaker.\u003cbr\u003e\n4. The cheesemaker lightly heats the milk in a stainless steel tank to no more than 110F (usually less than 110F but never more). This creates the right temp for culturing.\u003cbr\u003e\n5. Cheese culture is added, and the milk ferments for a few hours.\u003cbr\u003e\n6. Rennet is added. This coagulates the proteins to make the curd.\u003cbr\u003e\n7. The cheesemaker cuts the curd into small chunks using a stainless steel cutting bow. The whey is drained. Celtic sea salt is added to the curds and the whey is squished out.\u003cbr\u003e\n8. Cheddar cheese goes through a special \"cheddaring\" process at this point. It's what gives cheddar its distinct flavor and texture. The salted curds are put through a stainless steel mill to break them down more. They are formed into logs and turned every few minutes to remove nearly all of the whey.\u003cbr\u003e\n9. The curds are put into 20lb molds and are pressed.\u003cbr\u003e\n10. The cheese is aged in the cooler for at least 60 days.\u003cbr\u003e\n11. The finished cheese is cut into blocks. The blocks are vacuum sealed and heat shrunk to ensure longevity. Then, they're put back into the cooler.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nAs with all beef or veal rennets, the rennet contains trace amounts of sodium acetate, propylene glycol, and potassium sorbate. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nAs with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1\/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nThe cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cfigure\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1631814156_6143820cb5be8.jpg?v=1746429932\" data-image=\"3sfli86608v0\"\u003e\u003c\/figure\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155527569473,"sku":"1FRE02DA-CHE-CCHEM-8oz-01","price":7.62,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1631814081_614381c10db8e.jpg?v=1750859911"},{"product_id":"cow-cheddar-cheese-sharp-a1-a2","title":"8oz Raw Sharp A2\/A2 Cheddar Cheese","description":"\u003ch4\u003e\n\u003cbr\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur raw cheese should last about 4-6 months in the fridge after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\u003cbr\u003e\n\u003cbr\u003e\nYes, raw cheese can be frozen. One thing to keep in mind is that cheese may change texture once thawed. It may become more crumbly. So it will definitely be good for melting but it may not be the best (or expected texture) for snacking.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eThere's many options with this versatile cheese. Slice it and eat as a snack or on a crisp sandwich. Grate it and put it on top of tacos, a casserole, or a salad. Or, make a cheesy soup, a comforting mac and cheese, or a spicy dip.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eHow much sodium is in your cheese?\u003c\/strong\u003e\u003cbr\u003eOur cheese contains about 304mg of sodium per 1oz of cheese.\u003cbr\u003e\n\u003cbr\u003e\n\u003cstrong\u003eWhat breed are your cows?\u003c\/strong\u003e\u003cbr\u003e\nOur herds are 80% Jersey and 20% Jersey crosses (Jersey\/Guernsey, Jersey\/Brown Swiss, Jersey\/Holstein, etc).\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy choose A2\/A2 cheese?\u003c\/strong\u003e\u003cbr\u003e\nA2\/A2 has to do with the type of beta-casein protein in dairy. A2\/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2\/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2\/A2 cheese!\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eHow do you verify that your milk is A2\/A2?\u003c\/strong\u003e\u003cbr\u003e\nEvery cow gets a genetic test with a hair sample. It tells us whether their milk contains 100% A1, a mix of A1 and A2, or 100% A2 beta-casein protein. Our herd is genetically verified to produce only A2\/A2 milk.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eDoes all of your milk come from one farm?\u003c\/strong\u003e\u003cbr\u003e\nWe are a collection of Amish run small farms in Lancaster County that all follow the same exact farming and quality standards. \n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur raw cheese is made in small batches from raw, fresh, unprocessed, 100% A2 milk. It's never heated to more than 110F to maintain all the wonderful properties of raw milk and cheese. Here's how we do it:\u003cbr\u003e\n1.  The cows are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The milk is poured into the bulk tank to cool down quickly.\u003cbr\u003e\n3. The milk is put in a stainless steel tank and brought to the cheesemaker.\u003cbr\u003e\n4. The cheesemaker lightly heats the milk in a stainless steel tank to no more than 110F (usually less than 110F but never more). This creates the right temp for culturing.\u003cbr\u003e\n5. Cheese culture is added, and the milk ferments for a few hours.\u003cbr\u003e\n6. Rennet is added. This coagulates the proteins to make the curd.\u003cbr\u003e\n7. The cheesemaker cuts the curd into small chunks using a stainless steel cutting bow. The whey is drained. Celtic sea salt is added to the curds and the whey is squished out.\u003cbr\u003e\n8. Cheddar cheese goes through a special \"cheddaring\" process at this point. It's what gives cheddar its distinct flavor and texture. The salted curds are put through a stainless steel mill to break them down more. They are formed into logs and turned every few minutes to remove nearly all of the whey.\u003cbr\u003e\n9. The curds are put into 20lb molds and are pressed.\u003cbr\u003e\n10. The cheese is aged in the cooler for at least 1 year.\u003cbr\u003e\n11. The finished cheese is cut into blocks. The blocks are vacuum sealed and heat shrunk to ensure longevity. Then, they're put back into the cooler.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nAs with all beef or veal rennets, the rennet contains trace amounts of sodium acetate, propylene glycol, and potassium sorbate. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nAs with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1\/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nThe cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cfigure\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1631814086_614381c6b5d3a.jpg?v=1746429950\" data-image=\"h6pa9nk8jmb4\"\u003e\u003c\/figure\u003e\n\u003c\/div\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155527602241,"sku":"1FRE02DA-CHE-CCHESH-8oz-01","price":10.67,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1631815358_614386bec2496.jpg?v=1750859910"},{"product_id":"cow-cheddar-cheese-smoked-a1-a2","title":"8oz Raw Wood Smoked A2\/A2 Cheddar Cheese","description":"\u003ch4\u003e\n\u003cbr\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur raw cheese should last about 4-6 months in the fridge after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\u003cbr\u003e\n\u003cbr\u003e\nYes, raw cheese can be frozen. One thing to keep in mind is that cheese may change texture once thawed. It may become more crumbly. So it will definitely be good for melting but it may not be the best (or expected texture) for snacking.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eThere's a smoky sharpness in every bite. A culinary delight. Can be added to omelettes, pizza, soufflés, au gratin, or a grilled cheese sandwich..\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eHow much sodium is in your cheese?\u003c\/strong\u003e\u003cbr\u003eOur cheese contains about 304mg of sodium per 1oz of cheese.\u003cbr\u003e\n\u003cbr\u003e\n\u003cstrong\u003eWhat breed are your cows?\u003c\/strong\u003e\u003cbr\u003e\nOur herds are 80% Jersey and 20% Jersey crosses (Jersey\/Guernsey, Jersey\/Brown Swiss, Jersey\/Holstein, etc).\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy choose A2\/A2 cheese?\u003c\/strong\u003e\u003cbr\u003e\nA2\/A2 has to do with the type of beta-casein protein in dairy. A2\/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2\/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2\/A2 cheese!\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eHow do you verify that your milk is A2\/A2?\u003c\/strong\u003e\u003cbr\u003e\nEvery cow gets a genetic test with a hair sample. It tells us whether their milk contains 100% A1, a mix of A1 and A2, or 100% A2 beta-casein protein. Our herd is genetically verified to produce only A2\/A2 milk.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eDoes all of your milk come from one farm?\u003c\/strong\u003e\u003cbr\u003e\nWe are a collection of Amish run small farms in Lancaster County that all follow the same exact farming and quality standards. \n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur raw cheese is made in small batches from raw, fresh, unprocessed, 100% A2 milk. It's never heated to more than 110F to maintain all the wonderful properties of raw milk and cheese. Here's how we do it:\u003cbr\u003e\n1.  The cows are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The milk is poured into the bulk tank to cool down quickly.\u003cbr\u003e\n3. The milk is put in a stainless steel tank and brought to the cheesemaker.\u003cbr\u003e\n4. The cheesemaker lightly heats the milk in a stainless steel tank to no more than 110F (usually less than 110F but never more). This creates the right temp for culturing.\u003cbr\u003e\n5. Cheese culture is added, and the milk ferments for a few hours.\u003cbr\u003e\n6. Rennet is added. This coagulates the proteins to make the curd.\u003cbr\u003e\n7. The cheesemaker cuts the curd into small chunks using a stainless steel cutting bow. The whey is drained. Celtic sea salt is added to the curds and the whey is squished out.\u003cbr\u003e\n8. Cheddar cheese goes through a special \"cheddaring\" process at this point. It's what gives cheddar its distinct flavor and texture. The salted curds are put through a stainless steel mill to break them down more. They are formed into logs and turned every few minutes to remove nearly all of the whey.\u003cbr\u003e\n9. The curds are put into 20lb molds and are pressed.\u003cbr\u003e\n10. The cheese is aged in the cooler for at least 60 days.\u003cbr\u003e\n11. The aged cheese is then smoked with apple wood for about 6 hours. The temp does not exceed 90F.\u003cbr\u003e\n12. The finished cheese is cut into blocks. The blocks are vacuum sealed and heat shrunk to ensure longevity. Then, they're put back into the cooler.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nAs with all beef or veal rennets, the rennet contains trace amounts of sodium acetate, propylene glycol, and potassium sorbate. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nAs with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1\/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nThe cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155527635009,"sku":"1FRE02DA-CHE-CWSCHE-8oz-01","price":10.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1696259459_651add835c00f.jpg?v=1750859910"},{"product_id":"cow-fresh-gouda-cheese-a1-a2","title":"8oz Raw A2\/A2 Fresh Gouda Cheese","description":"\u003ch4\u003e\n\u003cbr\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur raw cheese should last about 4-6 months in the fridge after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\u003cbr\u003e\n\u003cbr\u003e\nYes, raw cheese can be frozen. One thing to keep in mind is that cheese may change texture once thawed. It may become more crumbly. So it will definitely be good for melting but it may not be the best (or expected texture) for snacking.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eCan be eaten with fruit or bread or as part of a cheese platter. Great in sandwiches or veggie dishes. Excellent in a homemade mac and cheese and fondue!\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eHow much sodium is in your cheese?\u003c\/strong\u003e\u003cbr\u003eOur cheese contains about 304mg of sodium per 1oz of cheese.\u003cbr\u003e\n\u003cbr\u003e\n\u003cstrong\u003eWhat breed are your cows?\u003c\/strong\u003e\u003cbr\u003e\nOur herds are 80% Jersey and 20% Jersey crosses (Jersey\/Guernsey, Jersey\/Brown Swiss, Jersey\/Holstein, etc).\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy choose A2\/A2 cheese?\u003c\/strong\u003e\u003cbr\u003e\nA2\/A2 has to do with the type of beta-casein protein in dairy. A2\/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2\/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2\/A2 cheese!\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eHow do you verify that your milk is A2\/A2?\u003c\/strong\u003e\u003cbr\u003e\nEvery cow gets a genetic test with a hair sample. It tells us whether their milk contains 100% A1, a mix of A1 and A2, or 100% A2 beta-casein protein. Our herd is genetically verified to produce only A2\/A2 milk.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eDoes all of your milk come from one farm?\u003c\/strong\u003e\u003cbr\u003e\nWe are a collection of Amish run small farms in Lancaster County that all follow the same exact farming and quality standards. \n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur raw cheese is made in small batches from raw, fresh, unprocessed, 100% A2 milk. It's never heated to more than 110F to maintain all the wonderful properties of raw milk and cheese. Here's how we do it:\u003cbr\u003e\n1.  The cows are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The milk is poured into the bulk tank to cool down quickly.\u003cbr\u003e\n3. The milk is put in a stainless steel tank and brought to the cheesemaker.\u003cbr\u003e\n4. The cheesemaker lightly heats the milk in a stainless steel tank to no more than 110F (usually less than 110F but never more). This creates the right temp for culturing.\u003cbr\u003e\n5. Cheese culture is added, and the milk ferments for a few hours.\u003cbr\u003e\n6. Rennet is added. This coagulates the proteins to make the curd.\u003cbr\u003e\n7. The cheesemaker cuts the curd into small chunks using a stainless steel cutting bow. The whey is drained. Celtic sea salt is added to the curds and the whey is squished out.\u003cbr\u003e\n8. The curds are put into 20lb molds and are pressed.\u003cbr\u003e\n9. The cheese is aged in the cooler for at least 60 days.\u003cbr\u003e\n10. The finished cheese is cut into blocks. The blocks are vacuum sealed and heat shrunk to ensure longevity. Then, they're put back into the cooler.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nAs with all beef or veal rennets, the rennet contains trace amounts of sodium acetate, propylene glycol, and potassium sorbate. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nAs with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1\/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nThe cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\u003cfigure\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1631814947_61438523e5ec5.jpg?v=1746429982\" data-image=\"qbqfv6h9ybcb\"\u003e\u003c\/figure\u003e\n\u003c\/div\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155527667777,"sku":"1FRE02DA-CHE-CGOU-7oz-01","price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1631814947_61438523e5caf.jpg?v=1750859909"},{"product_id":"cow-swiss-cheese-a1-a2","title":"8oz Raw A2\/A2 Swiss Cheese","description":"\u003ch4\u003e\n\u003cbr\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur raw cheese should last about 4-6 months in the fridge after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\u003cbr\u003e\n\u003cbr\u003e\nYes, raw cheese can be frozen. One thing to keep in mind is that cheese may change texture once thawed. It may become more crumbly. So it will definitely be good for melting but it may not be the best (or expected texture) for snacking.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eSlice it and eat as a snack or on a ham and apple sandwich. Grate it and put it on top of french onion soup and mashed potatoes, a casserole, or a salad.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eHow much sodium is in your cheese?\u003c\/strong\u003e\u003cbr\u003eOur cheese contains about 304mg of sodium per 1oz of cheese.\u003cbr\u003e\n\u003cbr\u003e\n\u003cstrong\u003eWhat breed are your cows?\u003c\/strong\u003e\u003cbr\u003e\nOur herds are 80% Jersey and 20% Jersey crosses (Jersey\/Guernsey, Jersey\/Brown Swiss, Jersey\/Holstein, etc).\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy choose A2\/A2 cheese?\u003c\/strong\u003e\u003cbr\u003e\nA2\/A2 has to do with the type of beta-casein protein in dairy. A2\/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2\/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2\/A2 cheese!\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eHow do you verify that your milk is A2\/A2?\u003c\/strong\u003e\u003cbr\u003e\nEvery cow gets a genetic test with a hair sample. It tells us whether their milk contains 100% A1, a mix of A1 and A2, or 100% A2 beta-casein protein. Our herd is genetically verified to produce only A2\/A2 milk.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eDoes all of your milk come from one farm?\u003c\/strong\u003e\u003cbr\u003e\nWe are a collection of Amish run small farms in Lancaster County that all follow the same exact farming and quality standards. \n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur raw cheese is made in small batches from raw, fresh, unprocessed, 100% A2 milk. It's never heated to more than 110F to maintain all the wonderful properties of raw milk and cheese. Here's how we do it:\u003cbr\u003e\n1.  The cows are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The milk is poured into the bulk tank to cool down quickly.\u003cbr\u003e\n3. The milk is put in a stainless steel tank and brought to the cheesemaker.\u003cbr\u003e\n4. The cheesemaker lightly heats the milk in a stainless steel tank to no more than 110F (usually less than 110F but never more). This creates the right temp for culturing.\u003cbr\u003e\n5. Cheese culture is added, and the milk ferments for a few hours.\u003cbr\u003e\n6. Rennet is added. This coagulates the proteins to make the curd.\u003cbr\u003e\n7. The cheesemaker cuts the curd into small chunks using a stainless steel cutting bow. The whey is drained. Celtic sea salt is added to the curds and the whey is squished out.\u003cbr\u003e\n8. The curds are put into 20lb molds and are pressed.\u003cbr\u003e\n9. The cheese is aged in the cooler for at least 60 days. This is when the holes and divets special to Swiss cheese are made. It has to do with the type of culture that makes the cheese produce CO2 during aging!\u003cbr\u003e\n10. The finished cheese is cut into blocks. The blocks are vacuum sealed and heat shrunk to ensure longevity. Then, they're put back into the cooler.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nAs with all beef or veal rennets, the rennet contains trace amounts of sodium acetate, propylene glycol, and potassium sorbate. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nAs with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1\/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nThe cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cfigure\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1631815170_6143860229e8a.jpg?v=1746430000\" data-image=\"xb2ec5993p5n\"\u003e\u003c\/figure\u003e\n\u003cfigure\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1631815170_61438602c34ec.jpg?v=1746430004\" data-image=\"xkxoh358zns1\"\u003e\u003c\/figure\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155527700545,"sku":"1FRE02DA-CHE-CSWI-8oz-01","price":6.02,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1631815170_6143860229cf6.jpg?v=1750859907"},{"product_id":"a2-cow-colby-cheese","title":"8oz Raw A2\/A2 Colby Cheese","description":"\u003ch4\u003e\n\u003cbr\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur raw cheese should last about 4-6 months in the fridge after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\u003cbr\u003e\n\u003cbr\u003e\nYes, raw cheese can be frozen. One thing to keep in mind is that cheese may change texture once thawed. It may become more crumbly. So it will definitely be good for melting but it may not be the best (or expected texture) for snacking.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eColby cheese goes well with rye bread, apples, and pears. Can be used as a table cheese, and is a great choice for kids. The gentle flavor works well in grilled cheese or any dish that needs a last minute creamy component.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eHow much sodium is in your cheese?\u003c\/strong\u003e\u003cbr\u003eOur cheese contains about 304mg of sodium per 1oz of cheese.\u003cbr\u003e\n\u003cbr\u003e\n\u003cstrong\u003eWhat breed are your cows?\u003c\/strong\u003e\u003cbr\u003e\nOur herds are 80% Jersey and 20% Jersey crosses (Jersey\/Guernsey, Jersey\/Brown Swiss, Jersey\/Holstein, etc).\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy choose A2\/A2 cheese?\u003c\/strong\u003e\u003cbr\u003e\nA2\/A2 has to do with the type of beta-casein protein in dairy. A2\/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2\/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2\/A2 cheese!\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eHow do you verify that your milk is A2\/A2?\u003c\/strong\u003e\u003cbr\u003e\nEvery cow gets a genetic test with a hair sample. It tells us whether their milk contains 100% A1, a mix of A1 and A2, or 100% A2 beta-casein protein. Our herd is genetically verified to produce only A2\/A2 milk.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eDoes all of your milk come from one farm?\u003c\/strong\u003e\u003cbr\u003e\nWe are a collection of Amish run small farms in Lancaster County that all follow the same exact farming and quality standards. \n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur raw cheese is made in small batches from raw, fresh, unprocessed, 100% A2 milk. It's never heated to more than 110F to maintain all the wonderful properties of raw milk and cheese. Here's how we do it:\u003cbr\u003e\n1.  The cows are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The milk is poured into the bulk tank to cool down quickly.\u003cbr\u003e\n3. The milk is put in a stainless steel tank and brought to the cheesemaker.\u003cbr\u003e\n4. The cheesemaker lightly heats the milk in a stainless steel tank to no more than 110F (usually less than 110F but never more). This creates the right temp for culturing.\u003cbr\u003e\n5. Cheese culture is added, and the milk ferments for a few hours.\u003cbr\u003e\n6. Rennet is added. This coagulates the proteins to make the curd.\u003cbr\u003e\n7. The cheesemaker cuts the curd into small chunks using a stainless steel cutting bow. The whey is drained. Celtic sea salt is added to the curds and the whey is squished out.\u003cbr\u003e\n8. The curds are put into 20lb molds and are pressed.\u003cbr\u003e\n9. The cheese is aged in the cooler for at least 60 days.\u003cbr\u003e\n10. The finished cheese is cut into blocks. The blocks are vacuum sealed and heat shrunk to ensure longevity. Then, they're put back into the cooler.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nAs with all beef or veal rennets, the rennet contains trace amounts of sodium acetate, propylene glycol, and potassium sorbate. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nAs with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1\/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nThe cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155534254145,"sku":"1FRE02DA-CHE-CCOL-8oz-01","price":7.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1697052148_6526f5f44599b.jpg?v=1750859812"},{"product_id":"a2-cow-fresh-gouda-cheese-raw","title":"Big Raw A2\/A2 Fresh Gouda Cheese Block","description":"\u003ch4\u003e\n\u003cbr\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur raw cheese should last about 4-6 months in the fridge after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\u003cbr\u003e\n\u003cbr\u003e\nYes, raw cheese can be frozen. One thing to keep in mind is that cheese may change texture once thawed. It may become more crumbly. So it will definitely be good for melting but it may not be the best (or expected texture) for snacking.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eCan be eaten with fruit or bread or as part of a cheese platter. Great in sandwiches or veggie dishes. Excellent in a homemade mac and cheese and fondu!\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eHow much sodium is in your cheese?\u003c\/strong\u003e\u003cbr\u003eOur cheese contains about 304mg of sodium per 1oz of cheese.\u003cbr\u003e\n\u003cbr\u003e\n\u003cstrong\u003eWhat breed are your cows?\u003c\/strong\u003e\u003cbr\u003e\nOur herds are 80% Jersey and 20% Jersey crosses (Jersey\/Guernsey, Jersey\/Brown Swiss, Jersey\/Holstein, etc).\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy choose A2\/A2 cheese?\u003c\/strong\u003e\u003cbr\u003e\nA2\/A2 has to do with the type of beta-casein protein in dairy. A2\/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2\/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2\/A2 cheese!\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eHow do you verify that your milk is A2\/A2?\u003c\/strong\u003e\u003cbr\u003e\nEvery cow gets a genetic test with a hair sample. It tells us whether their milk contains 100% A1, a mix of A1 and A2, or 100% A2 beta-casein protein. Our herd is genetically verified to produce only A2\/A2 milk.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eDoes all of your milk come from one farm?\u003c\/strong\u003e\u003cbr\u003e\nWe are a collection of Amish run small farms in Lancaster County that all follow the same exact farming and quality standards. \n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur raw cheese is made in small batches from raw, fresh, unprocessed, 100% A2 milk. It's never heated to more than 110F to maintain all the wonderful properties of raw milk and cheese. Here's how we do it:\u003cbr\u003e\n1.  The cows are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The milk is poured into the bulk tank to cool down quickly.\u003cbr\u003e\n3. The milk is put in a stainless steel tank and brought to the cheesemaker.\u003cbr\u003e\n4. The cheesemaker lightly heats the milk in a stainless steel tank to no more than 110F (usually less than 110F but never more). This creates the right temp for culturing.\u003cbr\u003e\n5. Cheese culture is added, and the milk ferments for a few hours.\u003cbr\u003e\n6. Rennet is added. This coagulates the proteins to make the curd.\u003cbr\u003e\n7. The cheesemaker cuts the curd into small chunks using a stainless steel cutting bow. The whey is drained. Celtic sea salt is added to the curds and the whey is squished out.\u003cbr\u003e\n8. The curds are put into 20lb molds and are pressed.\u003cbr\u003e\n9. The cheese is aged in the cooler for at least 60 days.\u003cbr\u003e\n10. The finished cheese is cut into blocks. The blocks are vacuum sealed and heat shrunk to ensure longevity. Then, they're put back into the cooler.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nAs with all beef or veal rennets, the rennet contains trace amounts of sodium acetate, propylene glycol, and potassium sorbate. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nAs with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1\/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nThe cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\u003cfigure\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1631814947_61438523e5ec5.jpg?v=1746429982\" data-image=\"qbqfv6h9ybcb\"\u003e\u003c\/figure\u003e\n\u003c\/div\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155534549057,"sku":"1FRE02DA-CHE-CGOU-5lb","price":17.16,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1617406741_6067ab15442d6.jpg?v=1750859809"},{"product_id":"a2-cow-cheddar-cheese-raw-mild","title":"Big Raw A2\/A2 Mild Cheddar Cheese Block","description":"\u003ch4\u003e\n\u003cbr\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur raw cheese should last about 4-6 months in the fridge after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\u003cbr\u003e\n\u003cbr\u003e\nYes, raw cheese can be frozen. One thing to keep in mind is that cheese may change texture once thawed. It may become more crumbly. So it will definitely be good for melting but it may not be the best (or expected texture) for snacking.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eThere's many options with this versatile cheese. Slice it and eat as a snack or on a crisp sandwich. Grate it and put it on top of tacos, a casserole, or a salad. Or, make a cheesy soup, a comforting mac and cheese, or a spicy dip.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eHow much sodium is in your cheese?\u003c\/strong\u003e\u003cbr\u003eOur cheese contains about 304mg of sodium per 1oz of cheese.\u003cbr\u003e\n\u003cbr\u003e\n\u003cstrong\u003eWhat breed are your cows?\u003c\/strong\u003e\u003cbr\u003e\nOur herds are 80% Jersey and 20% Jersey crosses (Jersey\/Guernsey, Jersey\/Brown Swiss, Jersey\/Holstein, etc).\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy choose A2\/A2 cheese?\u003c\/strong\u003e\u003cbr\u003e\nA2\/A2 has to do with the type of beta-casein protein in dairy. A2\/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2\/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2\/A2 cheese!\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eHow do you verify that your milk is A2\/A2?\u003c\/strong\u003e\u003cbr\u003e\nEvery cow gets a genetic test with a hair sample. It tells us whether their milk contains 100% A1, a mix of A1 and A2, or 100% A2 beta-casein protein. Our herd is genetically verified to produce only A2\/A2 milk.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eDoes all of your milk come from one farm?\u003c\/strong\u003e\u003cbr\u003e\nWe are a collection of Amish run small farms in Lancaster County that all follow the same exact farming and quality standards. \n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur raw cheese is made in small batches from raw, fresh, unprocessed, 100% A2 milk. It's never heated to more than 110F to maintain all the wonderful properties of raw milk and cheese. Here's how we do it:\u003cbr\u003e\n1.  The cows are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The milk is poured into the bulk tank to cool down quickly.\u003cbr\u003e\n3. The milk is put in a stainless steel tank and brought to the cheesemaker.\u003cbr\u003e\n4. The cheesemaker lightly heats the milk in a stainless steel tank to no more than 110F (usually less than 110F but never more). This creates the right temp for culturing.\u003cbr\u003e\n5. Cheese culture is added, and the milk ferments for a few hours.\u003cbr\u003e\n6. Rennet is added. This coagulates the proteins to make the curd.\u003cbr\u003e\n7. The cheesemaker cuts the curd into small chunks using a stainless steel cutting bow. The whey is drained. Celtic sea salt is added to the curds and the whey is squished out.\u003cbr\u003e\n8. Cheddar cheese goes through a special \"cheddaring\" process at this point. It's what gives cheddar its distinct flavor and texture. The salted curds are put through a stainless steel mill to break them down more. They are formed into logs and turned every few minutes to remove nearly all of the whey.\u003cbr\u003e\n9. The curds are put into 20lb molds and are pressed.\u003cbr\u003e\n10. The cheese is aged in the cooler for at least 60 days.\u003cbr\u003e\n11. The finished cheese is cut into blocks. The blocks are vacuum sealed and heat shrunk to ensure longevity. Then, they're put back into the cooler.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nAs with all beef or veal rennets, the rennet contains trace amounts of sodium acetate, propylene glycol, and potassium sorbate. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nAs with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1\/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nThe cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cfigure\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1631814156_6143820cb5be8.jpg?v=1746429932\" data-image=\"3sfli86608v0\"\u003e\u003c\/figure\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155536515137,"sku":"1FRE02DA-CHE-CCHEM-5lb","price":17.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1617406740_6067ab14b78db.jpg?v=1750859800"},{"product_id":"a2-cow-cheddar-cheese-raw-shredded","title":"8oz Raw Shredded A2\/A2 Mild Cheddar Cheese","description":"\u003ch4\u003e\n\u003cbr\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur raw cheese should last about 6-8 months in the freezer after you receive it. Once thawed, it should last 1-2 months in the fridge. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eThere's many options with this versatile shredded cheese. Put it on top of tacos, a casserole, or a salad. Or, make a cheesy soup, a comforting mac and cheese, or a spicy dip.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eHow much sodium is in your cheese?\u003c\/strong\u003e\u003cbr\u003eOur cheese contains about 304mg of sodium per 1oz of cheese.\u003cbr\u003e\n\u003cbr\u003e\n\u003cstrong\u003eWhat breed are your cows?\u003c\/strong\u003e\u003cbr\u003e\nOur herds are 80% Jersey and 20% Jersey crosses (Jersey\/Guernsey, Jersey\/Brown Swiss, Jersey\/Holstein, etc).\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy choose A2\/A2 cheese?\u003c\/strong\u003e\u003cbr\u003e\nA2\/A2 has to do with the type of beta-casein protein in dairy. A2\/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2\/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2\/A2 cheese!\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eHow do you verify that your milk is A2\/A2?\u003c\/strong\u003e\u003cbr\u003e\nEvery cow gets a genetic test with a hair sample. It tells us whether their milk contains 100% A1, a mix of A1 and A2, or 100% A2 beta-casein protein. Our herd is genetically verified to produce only A2\/A2 milk.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eDoes all of your milk come from one farm?\u003c\/strong\u003e\u003cbr\u003e\nWe are a collection of Amish run small farms in Lancaster County that all follow the same exact farming and quality standards. \n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur raw cheese is made in small batches from raw, fresh, unprocessed, 100% A2 milk. It's never heated to more than 110F to maintain all the wonderful properties of raw milk and cheese. Here's how we do it:\u003cbr\u003e\n1.  The cows are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The milk is poured into the bulk tank to cool down quickly.\u003cbr\u003e\n3. The milk is put in a stainless steel tank and brought to the cheesemaker.\u003cbr\u003e\n4. The cheesemaker lightly heats the milk in a stainless steel tank to no more than 110F (usually less than 110F but never more). This creates the right temp for culturing.\u003cbr\u003e\n5. Cheese culture is added, and the milk ferments for a few hours.\u003cbr\u003e\n6. Rennet is added. This coagulates the proteins to make the curd.\u003cbr\u003e\n7. The cheesemaker cuts the curd into small chunks using a stainless steel cutting bow. The whey is drained. Celtic sea salt is added to the curds and the whey is squished out.\u003cbr\u003e\n8. Cheddar cheese goes through a special \"cheddaring\" process at this point. It's what gives cheddar its distinct flavor and texture. The salted curds are put through a stainless steel mill to break them down more. They are formed into logs and turned every few minutes to remove nearly all of the whey.\u003cbr\u003e\n9. The curds are put into 20lb molds and are pressed.\u003cbr\u003e\n10. The cheese is aged in the cooler for at least 60 days.\u003cbr\u003e\n11. The finished cheese is cut into blocks. Then it's shredded, bagged, and frozen to ensure longevity.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nAs with all beef or veal rennets, the rennet contains trace amounts of sodium acetate, propylene glycol, and potassium sorbate. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nAs with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1\/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nThe cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cfigure\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1631815533_6143876d31f95.jpg?v=1746431781\" data-image=\"8qvws54akiw1\"\u003e\u003c\/figure\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155537072193,"sku":"3FRO02DA-CHE-CCHES-01","price":9.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1631815533_6143876d3204e.jpg?v=1750859797"},{"product_id":"a2-cow-colby-cheese-raw","title":"Big Raw A2\/A2 Colby Cheese Block","description":"\u003ch4\u003e\n\u003cbr\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur raw cheese should last about 4-6 months in the fridge after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\u003cbr\u003e\n\u003cbr\u003e\nYes, raw cheese can be frozen. One thing to keep in mind is that cheese may change texture once thawed. It may become more crumbly. So it will definitely be good for melting but it may not be the best (or expected texture) for snacking.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eColby cheese goes well with rye bread, apples, and pears. Can be used as a table cheese, and is a great choice for kids. The gentle flavor works well in grilled cheese or any dish that needs a last minute creamy component.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eHow much sodium is in your cheese?\u003c\/strong\u003e\u003cbr\u003eOur cheese contains about 304mg of sodium per 1oz of cheese.\u003cbr\u003e\n\u003cbr\u003e\n\u003cstrong\u003eWhat breed are your cows?\u003c\/strong\u003e\u003cbr\u003e\nOur herds are 80% Jersey and 20% Jersey crosses (Jersey\/Guernsey, Jersey\/Brown Swiss, Jersey\/Holstein, etc).\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy choose A2\/A2 cheese?\u003c\/strong\u003e\u003cbr\u003e\nA2\/A2 has to do with the type of beta-casein protein in dairy. A2\/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2\/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2\/A2 cheese!\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eHow do you verify that your milk is A2\/A2?\u003c\/strong\u003e\u003cbr\u003e\nEvery cow gets a genetic test with a hair sample. It tells us whether their milk contains 100% A1, a mix of A1 and A2, or 100% A2 beta-casein protein. Our herd is genetically verified to produce only A2\/A2 milk.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eDoes all of your milk come from one farm?\u003c\/strong\u003e\u003cbr\u003e\nWe are a collection of Amish run small farms in Lancaster County that all follow the same exact farming and quality standards. \n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur raw cheese is made in small batches from raw, fresh, unprocessed, 100% A2 milk. It's never heated to more than 110F to maintain all the wonderful properties of raw milk and cheese. Here's how we do it:\u003cbr\u003e\n1.  The cows are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The milk is poured into the bulk tank to cool down quickly.\u003cbr\u003e\n3. The milk is put in a stainless steel tank and brought to the cheesemaker.\u003cbr\u003e\n4. The cheesemaker lightly heats the milk in a stainless steel tank to no more than 110F (usually less than 110F but never more). This creates the right temp for culturing.\u003cbr\u003e\n5. Cheese culture is added, and the milk ferments for a few hours.\u003cbr\u003e\n6. Rennet is added. This coagulates the proteins to make the curd.\u003cbr\u003e\n7. The cheesemaker cuts the curd into small chunks using a stainless steel cutting bow. The whey is drained. Celtic sea salt is added to the curds and the whey is squished out.\u003cbr\u003e\n8. The curds are put into 20lb molds and are pressed.\u003cbr\u003e\n9. The cheese is aged in the cooler for at least 60 days.\u003cbr\u003e\n10. The finished cheese is cut into blocks. The blocks are vacuum sealed and heat shrunk to ensure longevity. Then, they're put back into the cooler.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nAs with all beef or veal rennets, the rennet contains trace amounts of sodium acetate, propylene glycol, and potassium sorbate. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nAs with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1\/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nThe cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155537104961,"sku":"1FRE02DA-CHE-CCOL-5lb","price":17.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1617406743_6067ab172936b.jpg?v=1750859797"},{"product_id":"a2-cow-cheddar-cheese-raw-mild-1","title":"20oz Raw A2\/A2 Mild Cheddar Cheese","description":"\u003ch4\u003e\n\u003cbr\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur raw cheese should last about 4-6 months in the fridge after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\u003cbr\u003e\n\u003cbr\u003e\nYes, raw cheese can be frozen. One thing to keep in mind is that cheese may change texture once thawed. It may become more crumbly. So it will definitely be good for melting but it may not be the best (or expected texture) for snacking.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eThere's many options with this versatile cheese. Slice it and eat as a snack or on a crisp sandwich. Grate it and put it on top of tacos, a casserole, or a salad. Or, make a cheesy soup, a comforting mac and cheese, or a spicy dip.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eHow much sodium is in your cheese?\u003c\/strong\u003e\u003cbr\u003eOur cheese contains about 304mg of sodium per 1oz of cheese.\u003cbr\u003e\n\u003cbr\u003e\n\u003cstrong\u003eWhat breed are your cows?\u003c\/strong\u003e\u003cbr\u003e\nOur herds are 80% Jersey and 20% Jersey crosses (Jersey\/Guernsey, Jersey\/Brown Swiss, Jersey\/Holstein, etc).\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy choose A2\/A2 cheese?\u003c\/strong\u003e\u003cbr\u003e\nA2\/A2 has to do with the type of beta-casein protein in dairy. A2\/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2\/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2\/A2 cheese!\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eHow do you verify that your milk is A2\/A2?\u003c\/strong\u003e\u003cbr\u003e\nEvery cow gets a genetic test with a hair sample. It tells us whether their milk contains 100% A1, a mix of A1 and A2, or 100% A2 beta-casein protein. Our herd is genetically verified to produce only A2\/A2 milk.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eDoes all of your milk come from one farm?\u003c\/strong\u003e\u003cbr\u003e\nWe are a collection of Amish run small farms in Lancaster County that all follow the same exact farming and quality standards. \n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur raw cheese is made in small batches from raw, fresh, unprocessed, 100% A2 milk. It's never heated to more than 110F to maintain all the wonderful properties of raw milk and cheese. Here's how we do it:\u003cbr\u003e\n1.  The cows are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The milk is poured into the bulk tank to cool down quickly.\u003cbr\u003e\n3. The milk is put in a stainless steel tank and brought to the cheesemaker.\u003cbr\u003e\n4. The cheesemaker lightly heats the milk in a stainless steel tank to no more than 110F (usually less than 110F but never more). This creates the right temp for culturing.\u003cbr\u003e\n5. Cheese culture is added, and the milk ferments for a few hours.\u003cbr\u003e\n6. Rennet is added. This coagulates the proteins to make the curd.\u003cbr\u003e\n7. The cheesemaker cuts the curd into small chunks using a stainless steel cutting bow. The whey is drained. Celtic sea salt is added to the curds and the whey is squished out.\u003cbr\u003e\n8. Cheddar cheese goes through a special \"cheddaring\" process at this point. It's what gives cheddar its distinct flavor and texture. The salted curds are put through a stainless steel mill to break them down more. They are formed into logs and turned every few minutes to remove nearly all of the whey.\u003cbr\u003e\n9. The curds are put into 20lb molds and are pressed.\u003cbr\u003e\n10. The cheese is aged in the cooler for at least 60 days.\u003cbr\u003e\n11. The finished cheese is cut into blocks. The blocks are vacuum sealed and heat shrunk to ensure longevity. Then, they're put back into the cooler.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nAs with all beef or veal rennets, the rennet contains trace amounts of sodium acetate, propylene glycol, and potassium sorbate. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nAs with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1\/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nThe cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cfigure\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1631814156_6143820cb5be8.jpg?v=1746429932\" data-image=\"3sfli86608v0\"\u003e\u003c\/figure\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155538153537,"sku":"1FRE02DA-CHE-CCHEM-20oz-01","price":19.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1668885250_63792b02805e5.jpg?v=1750859785"},{"product_id":"a2-mozzarella-cheese-pasteurized-and-pressed","title":"Big A2\/A2 Mozzarella Pressed Cheese Block","description":"\u003ch4\u003e\n\u003cbr\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur mozzarella should last about 1-2 months in the fridge after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\u003cbr\u003e\n\u003cbr\u003e\nYes, mozzarella can be frozen. One thing to keep in mind is that cheese may change texture once thawed. It may become more crumbly. So it will definitely be good for melting but it may not be the best (or expected texture) for snacking.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eGreat for snacking. It will be hard when in the fridge. But, when warmed to room temp, it gets a chubby texture again. Also amazing for grating and melting. Perfect for topping your own homemade pizza! \u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eWhy not raw mozzarella?\u003c\/strong\u003e\u003cbr\u003eIt's impossible to make a raw mozzarella. Why? Because the curds need to be heated to at least 135F to be stretched. There's no such thing as raw mozzarella!\u003cbr\u003e\n\u003cbr\u003e\n\u003cstrong\u003eHow much sodium is in your cheese?\u003c\/strong\u003e\u003cbr\u003eOur cheese contains about 304mg of sodium per 1oz of cheese.\u003cbr\u003e\n\u003cbr\u003e\n\u003cstrong\u003eWhat breed are your cows?\u003c\/strong\u003e\u003cbr\u003e\nOur herds are 80% Jersey and 20% Jersey crosses (Jersey\/Guernsey, Jersey\/Brown Swiss, Jersey\/Holstein, etc).\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy choose A2\/A2 cheese?\u003c\/strong\u003e\u003cbr\u003e\nA2\/A2 has to do with the type of beta-casein protein in dairy. A2\/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2\/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2\/A2 cheese!\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eHow do you verify that your milk is A2\/A2?\u003c\/strong\u003e\u003cbr\u003e\nEvery cow gets a genetic test with a hair sample. It tells us whether their milk contains 100% A1, a mix of A1 and A2, or 100% A2 beta-casein protein. Our herd is genetically verified to produce only A2\/A2 milk.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eDoes all of your milk come from one farm?\u003c\/strong\u003e\u003cbr\u003e\nWe are a collection of Amish run small farms in Lancaster County that all follow the same exact farming and quality standards. \n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur raw cheese is made in small batches from raw, fresh, unprocessed, 100% A2 milk. It's never heated to more than 110F to maintain all the wonderful properties of raw milk and cheese. Here's how we do it:\u003cbr\u003e\n1. The cows are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The milk is poured into the bulk tank to cool down quickly.\u003cbr\u003e\n3. The milk is put in a stainless steel tank and brought to the cheesemaker.\u003cbr\u003e\n4. The cheesemaker pasteurizes the milk to the lowest temp allowed - 145F. Then, it's cooled to around 90F to create the right temp for culturing.\u003cbr\u003e\n5. Cheese culture is added, and the milk ferments for a few hours.\u003cbr\u003e\n6. Rennet is added. This coagulates the proteins to make the curd.\u003cbr\u003e\n7. The cheesemaker cuts the curd into small chunks using a stainless steel cutting bow. The whey is drained. Celtic sea salt is added to the curds and the whey is squished out.\u003cbr\u003e\n8. The curds are put into 20lb molds and are pressed.\u003cbr\u003e\n9. The finished cheese is cut into blocks. The blocks are vacuum sealed and heat shrunk to ensure longevity. Then, they're put back into the cooler.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nThe milk is pasteurized, which means that microorganisms, fatty acids, and minerals are altered. \n\u003cbr\u003e\u003cbr\u003e\nAs with all microbial rennets, it contains trace amounts of sodium chloride and sodium benzoate E211. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.\n\u003cbr\u003e\u003cbr\u003eModern studies have shown that overconsumption of microbial rennet may have a negative impact on gut health.\n\u003cbr\u003e\u003cbr\u003e\nAs with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1\/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nThe cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cfigure\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1631813631_61437fff67e52.jpg?v=1746432777\" data-image=\"inx19l58uuqb\"\u003e\u003c\/figure\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155550605377,"sku":"1FRE02DA-CHE-MOZZP-5lb","price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1617406739_6067ab13ef48d.jpg?v=1750859749"},{"product_id":"a2-mozzarella-pressed-cheese-12oz","title":"8oz A2\/A2 Mozzarella Pressed Cheese","description":"\u003ch4\u003e\n\u003cbr\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur mozzarella should last about 1-2 months in the fridge after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\u003cbr\u003e\n\u003cbr\u003e\nYes, mozzarella can be frozen. One thing to keep in mind is that cheese may change texture once thawed. It may become more crumbly. So it will definitely be good for melting but it may not be the best (or expected texture) for snacking.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eGreat for snacking. It will be hard when in the fridge. But, when warmed to room temp, it gets a chubby texture again. Also amazing for grating and melting. Perfect for topping your own homemade pizza! \u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eWhy not raw mozzarella?\u003c\/strong\u003e\u003cbr\u003eIt's impossible to make a raw mozzarella. Why? Because the curds need to be heated to at least 135F to be stretched. There's no such thing as raw mozzarella!\u003cbr\u003e\n\u003cbr\u003e\n\u003cstrong\u003eHow much sodium is in your cheese?\u003c\/strong\u003e\u003cbr\u003eOur cheese contains about 304mg of sodium per 1oz of cheese.\u003cbr\u003e\n\u003cbr\u003e\n\u003cstrong\u003eWhat breed are your cows?\u003c\/strong\u003e\u003cbr\u003e\nOur herds are 80% Jersey and 20% Jersey crosses (Jersey\/Guernsey, Jersey\/Brown Swiss, Jersey\/Holstein, etc).\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy choose A2\/A2 cheese?\u003c\/strong\u003e\u003cbr\u003e\nA2\/A2 has to do with the type of beta-casein protein in dairy. A2\/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2\/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2\/A2 cheese!\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eHow do you verify that your milk is A2\/A2?\u003c\/strong\u003e\u003cbr\u003e\nEvery cow gets a genetic test with a hair sample. It tells us whether their milk contains 100% A1, a mix of A1 and A2, or 100% A2 beta-casein protein. Our herd is genetically verified to produce only A2\/A2 milk.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eDoes all of your milk come from one farm?\u003c\/strong\u003e\u003cbr\u003e\nWe are a collection of Amish run small farms in Lancaster County that all follow the same exact farming and quality standards. \n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur raw cheese is made in small batches from raw, fresh, unprocessed, 100% A2 milk. It's never heated to more than 110F to maintain all the wonderful properties of raw milk and cheese. Here's how we do it:\u003cbr\u003e\n1. The cows are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The milk is poured into the bulk tank to cool down quickly.\u003cbr\u003e\n3. The milk is put in a stainless steel tank and brought to the cheesemaker.\u003cbr\u003e\n4. The cheesemaker pasteurizes the milk to the lowest temp allowed - 145F. Then, it's cooled to around 90F to create the right temp for culturing.\u003cbr\u003e\n5. Cheese culture is added, and the milk ferments for a few hours.\u003cbr\u003e\n6. Rennet is added. This coagulates the proteins to make the curd.\u003cbr\u003e\n7. The cheesemaker cuts the curd into small chunks using a stainless steel cutting bow. The whey is drained. Celtic sea salt is added to the curds and the whey is squished out.\u003cbr\u003e\n8. The curds are put into 20lb molds and are pressed.\u003cbr\u003e\n9. The finished cheese is cut into blocks. The blocks are vacuum sealed and heat shrunk to ensure longevity. Then, they're put back into the cooler.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nThe milk is pasteurized, which means that microorganisms, fatty acids, and minerals are altered. \n\u003cbr\u003e\u003cbr\u003e\nAs with all microbial rennets, it contains trace amounts of sodium chloride and sodium benzoate E211. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.\n\u003cbr\u003e\u003cbr\u003eModern studies have shown that overconsumption of microbial rennet may have a negative impact on gut health.\n\u003cbr\u003e\u003cbr\u003e\nAs with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1\/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nThe cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cfigure\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1631813631_61437fff67e52.jpg?v=1746432777\" data-image=\"inx19l58uuqb\"\u003e\u003c\/figure\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155554963521,"sku":"1FRE02DA-CHE-MOZZP-12oz-01","price":7.36,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1666983918_635c27eea939b.jpg?v=1750859736"},{"product_id":"8oz-shredded-a2-mozzarella-cheese","title":"8oz Shredded A2\/A2 Mozzarella Cheese","description":"\u003ch4\u003e\n\u003cbr\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur shredded mozzarella should last up to 6 months in the freezer and up to 1 month in the fridge after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eAmazing for topping salads and melting. Perfect for your own homemade pizza! \u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eWhy not raw mozzarella?\u003c\/strong\u003e\u003cbr\u003eIt's impossible to make a raw mozzarella. Why? Because the curds need to be heated to at least 135F to be stretched. There's no such thing as raw mozzarella!\u003cbr\u003e\n\u003cbr\u003e\n\u003cstrong\u003eHow much sodium is in your cheese?\u003c\/strong\u003e\u003cbr\u003eOur cheese contains about 304mg of sodium per 1oz of cheese.\u003cbr\u003e\n\u003cbr\u003e\n\u003cstrong\u003eWhat breed are your cows?\u003c\/strong\u003e\u003cbr\u003e\nOur herds are 80% Jersey and 20% Jersey crosses (Jersey\/Guernsey, Jersey\/Brown Swiss, Jersey\/Holstein, etc).\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy choose A2\/A2 cheese?\u003c\/strong\u003e\u003cbr\u003e\nA2\/A2 has to do with the type of beta-casein protein in dairy. A2\/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2\/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2\/A2 cheese!\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eHow do you verify that your milk is A2\/A2?\u003c\/strong\u003e\u003cbr\u003e\nEvery cow gets a genetic test with a hair sample. It tells us whether their milk contains 100% A1, a mix of A1 and A2, or 100% A2 beta-casein protein. Our herd is genetically verified to produce only A2\/A2 milk.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eDoes all of your milk come from one farm?\u003c\/strong\u003e\u003cbr\u003e\nWe are a collection of Amish run small farms in Lancaster County that all follow the same exact farming and quality standards. \n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur raw cheese is made in small batches from raw, fresh, unprocessed, 100% A2 milk. It's never heated to more than 110F to maintain all the wonderful properties of raw milk and cheese. Here's how we do it:\u003cbr\u003e\n1. The cows are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The milk is poured into the bulk tank to cool down quickly.\u003cbr\u003e\n3. The milk is put in a stainless steel tank and brought to the cheesemaker.\u003cbr\u003e\n4. The cheesemaker pasteurizes the milk to the lowest temp allowed - 145F. Then, it's cooled to around 90F to create the right temp for culturing.\u003cbr\u003e\n5. Cheese culture is added, and the milk ferments for a few hours.\u003cbr\u003e\n6. Rennet is added. This coagulates the proteins to make the curd.\u003cbr\u003e\n7. The cheesemaker cuts the curd into small chunks using a stainless steel cutting bow. The whey is drained. Celtic sea salt is added to the curds and the whey is squished out.\u003cbr\u003e\n8. The curds are put into 20lb molds and are pressed.\u003cbr\u003e\n9. The finished cheese is shredded, bagged, sealed, and immediately put in the freezer.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nThe milk is pasteurized, which means that microorganisms, fatty acids, and minerals are altered. \n\u003cbr\u003e\u003cbr\u003e\nAs with all microbial rennets, it contains trace amounts of sodium chloride and sodium benzoate E211. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.\n\u003cbr\u003e\u003cbr\u003eModern studies have shown that overconsumption of microbial rennet may have a negative impact on gut health.\n\u003cbr\u003e\u003cbr\u003e\nAs with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1\/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nThe cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cfigure\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1631813631_61437fff67e52.jpg?v=1746432777\" data-image=\"inx19l58uuqb\"\u003e\u003c\/figure\u003e\n\u003cfigure\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1631815533_6143876d31f95.jpg?v=1746431781\" data-image=\"ew3e6mi3xhti\"\u003e\u003c\/figure\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155571052609,"sku":"3FRO02DA-CHE-MOZZS-01","price":8.19,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1631815742_6143883ead597.jpg?v=1750859648"},{"product_id":"mist-o-blue","title":"8oz Raw Goat Mist O' Blue Cheese","description":"\u003ch4\u003e\n\u003cbr\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur raw cheese should last about 4-6 months in the fridge after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\u003cbr\u003e\n\u003cbr\u003e\nYes, raw cheese can be frozen. One thing to keep in mind is that cheese may change texture once thawed. It may become more crumbly. So it will definitely be good for melting but it may not be the best (or expected texture) for snacking.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eGreat for crumbly on salads or on top of a burger. Pairs well on a cracker with fruit preserves. Makes a stellar blue cheese dip to serve with veggies or spicy wings!\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eHow much sodium is in your cheese?\u003c\/strong\u003e\u003cbr\u003eOur cheese contains about 304mg of sodium per 1oz of cheese.\u003cbr\u003e\n\u003cbr\u003e\n\u003cstrong\u003eWhat breed are your goats?\u003c\/strong\u003e\u003cbr\u003e\nOur milking goats are crosses between Alpine, Saanen, and Nubian goats.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhat do the goats eat?\u003c\/strong\u003e\u003cbr\u003e\nThe goats have access to pasture year round. They're also fed a chemical-free, corn \u0026amp; soy free feed that contains a blend of barley, oats, peas, alfalfa, and minerals.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eIs your goat milk A2\/A2?\u003c\/strong\u003e\u003cbr\u003e\nYes! All goats naturally produce A2\/A2 milk. This is because goats (and all mammals) did not undergo a genetic mutation like cows do.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy choose A2\/A2 cheese?\u003c\/strong\u003e\u003cbr\u003e\nA2\/A2 has to do with the type of beta-casein protein in dairy. A2\/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2\/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2\/A2 cheese!\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur raw cheese is made in small batches from raw, fresh, unprocessed milk. It's never heated to more than 110F to maintain all the wonderful properties of raw milk and cheese. Here's how we do it:\u003cbr\u003e\n1. The goats are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The milk is poured into the bulk tank to cool down quickly.\u003cbr\u003e\n3. The milk is put in a stainless steel tank and brought to the cheesemaker.\u003cbr\u003e\n4. The cheesemaker lightly heats the milk in a stainless steel tank to no more than 110F (usually less than 110F but never more). This creates the right temp for culturing.\u003cbr\u003e\n5. Cheese culture is added, and the milk ferments for a few hours.\u003cbr\u003e\n6. Rennet is added. This coagulates the proteins to make the curd.\u003cbr\u003e\n7. The cheesemaker cuts the curd into small chunks using a stainless steel cutting bow. The whey is drained. Celtic sea salt is added to the curds and the whey is squished out.\u003cbr\u003e\n8. The curds are put into 20lb molds and are pressed.\u003cbr\u003e\n9. The cheese is aged in the cooler for at least 60 days.\u003cbr\u003e\n10. The finished cheese is cut into blocks. The blocks are vacuum sealed and heat shrunk to ensure longevity. Then, they're put back into the cooler.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nAs with all beef or veal rennets, the rennet contains trace amounts of sodium acetate, propylene glycol, and potassium sorbate. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nAs with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1\/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nThe cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Misty Creek Goat Dairy","offers":[{"title":"Default Title","offer_id":42155573280833,"sku":"1FRE02DA-CHE-GMOB-8oz-01","price":11.96,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1613163491_6026ebe3da897.jpg?v=1750859643"},{"product_id":"8oz-goat-kidchego-cheese","title":"8oz Raw Goat Kidchego Cheese","description":"\u003ch4\u003e\n\u003cbr\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur raw cheese should last about 4-6 months in the fridge after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\u003cbr\u003e\n\u003cbr\u003e\nYes, raw cheese can be frozen. One thing to keep in mind is that cheese may change texture once thawed. It may become more crumbly. So it will definitely be good for melting but it may not be the best (or expected texture) for snacking.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eExcellent as part of a cheese platter with olives and crusty bread. Fantastic for grating on top of pasta or soup. It elevates any sandwich, grilled cheese, or salad. It's fantastic for stuffing olives or bacon-wrapped dates.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eHow much sodium is in your cheese?\u003c\/strong\u003e\u003cbr\u003eOur cheese contains about 304mg of sodium per 1oz of cheese.\u003cbr\u003e\n\u003cbr\u003e\n\u003cstrong\u003eWhat breed are your goats?\u003c\/strong\u003e\u003cbr\u003e\nOur milking goats are crosses between Alpine, Saanen, and Nubian goats.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhat do the goats eat?\u003c\/strong\u003e\u003cbr\u003e\nThe goats have access to pasture year round. They're also fed a chemical-free, corn \u0026amp; soy free feed that contains a blend of barley, oats, peas, alfalfa, and minerals.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eIs your goat milk A2\/A2?\u003c\/strong\u003e\u003cbr\u003e\nYes! All goats naturally produce A2\/A2 milk. This is because goats (and all mammals) did not undergo a genetic mutation like cows do.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy choose A2\/A2 cheese?\u003c\/strong\u003e\u003cbr\u003e\nA2\/A2 has to do with the type of beta-casein protein in dairy. A2\/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2\/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2\/A2 cheese!\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur raw cheese is made in small batches from raw, fresh, unprocessed milk. It's never heated to more than 110F to maintain all the wonderful properties of raw milk and cheese. Here's how we do it:\u003cbr\u003e\n1. The goats are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The milk is poured into the bulk tank to cool down quickly.\u003cbr\u003e\n3. The milk is put in a stainless steel tank and brought to the cheesemaker.\u003cbr\u003e\n4. The cheesemaker lightly heats the milk in a stainless steel tank to no more than 110F (usually less than 110F but never more). This creates the right temp for culturing.\u003cbr\u003e\n5. Cheese culture is added, and the milk ferments for a few hours.\u003cbr\u003e\n6. Rennet is added. This coagulates the proteins to make the curd.\u003cbr\u003e\n7. The cheesemaker cuts the curd into small chunks using a stainless steel cutting bow. The whey is drained. Celtic sea salt is added to the curds and the whey is squished out.\u003cbr\u003e\n8. The curds are put into 20lb molds and are pressed.\u003cbr\u003e\n9. The cheese is aged in the cooler for at least 60 days.\u003cbr\u003e\n10. The finished cheese is cut into blocks. The blocks are vacuum sealed and heat shrunk to ensure longevity. Then, they're put back into the cooler.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nAs with all beef or veal rennets, the rennet contains trace amounts of sodium acetate, propylene glycol, and potassium sorbate. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nAs with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1\/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nThe cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Misty Creek Goat Dairy","offers":[{"title":"Default Title","offer_id":42155573444673,"sku":"1FRE02DA-CHE-GKGH-8oz-01","price":14.51,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1613163491_6026ebe35b76e.jpg?v=1750859641"},{"product_id":"8oz-raw-shredded-a2-colby-cheese-may-taste-slightly-sour-6-months-old","title":"8oz Raw Shredded A2\/A2 Colby Cheese","description":"\u003ch4\u003e\n\u003cbr\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur raw cheese should last about 4-6 months in the fridge after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\u003cbr\u003e\n\u003cbr\u003e\nYes, raw cheese can be frozen. One thing to keep in mind is that cheese may change texture once thawed. It may become more crumbly. So it will definitely be good for melting but it may not be the best (or expected texture) for snacking.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eColby cheese goes well with rye bread, apples, and pears. Can be used as a table cheese, and is a great choice for kids. The gentle flavor works well in grilled cheese or any dish that needs a last minute creamy component.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eHow much sodium is in your cheese?\u003c\/strong\u003e\u003cbr\u003eOur cheese contains about 304mg of sodium per 1oz of cheese.\u003cbr\u003e\n\u003cbr\u003e\n\u003cstrong\u003eWhat breed are your cows?\u003c\/strong\u003e\u003cbr\u003e\nOur herds are 80% Jersey and 20% Jersey crosses (Jersey\/Guernsey, Jersey\/Brown Swiss, Jersey\/Holstein, etc).\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy choose A2\/A2 cheese?\u003c\/strong\u003e\u003cbr\u003e\nA2\/A2 has to do with the type of beta-casein protein in dairy. A2\/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2\/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2\/A2 cheese!\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eHow do you verify that your milk is A2\/A2?\u003c\/strong\u003e\u003cbr\u003e\nEvery cow gets a genetic test with a hair sample. It tells us whether their milk contains 100% A1, a mix of A1 and A2, or 100% A2 beta-casein protein. Our herd is genetically verified to produce only A2\/A2 milk.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eDoes all of your milk come from one farm?\u003c\/strong\u003e\u003cbr\u003e\nWe are a collection of Amish run small farms in Lancaster County that all follow the same exact farming and quality standards. \n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur raw cheese is made in small batches from raw, fresh, unprocessed, 100% A2 milk. It's never heated to more than 110F to maintain all the wonderful properties of raw milk and cheese. Here's how we do it:\u003cbr\u003e\n1.  The cows are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The milk is poured into the bulk tank to cool down quickly.\u003cbr\u003e\n3. The milk is put in a stainless steel tank and brought to the cheesemaker.\u003cbr\u003e\n4. The cheesemaker lightly heats the milk in a stainless steel tank to no more than 110F (usually less than 110F but never more). This creates the right temp for culturing.\u003cbr\u003e\n5. Cheese culture is added, and the milk ferments for a few hours.\u003cbr\u003e\n6. Rennet is added. This coagulates the proteins to make the curd.\u003cbr\u003e\n7. The cheesemaker cuts the curd into small chunks using a stainless steel cutting bow. The whey is drained. Celtic sea salt is added to the curds and the whey is squished out.\u003cbr\u003e\n8. The curds are put into 20lb molds and are pressed.\u003cbr\u003e\n9. The cheese is aged in the cooler for at least 60 days.\u003cbr\u003e\n10. The finished cheese is cut into blocks and shredded. The shredded cheese is bagged and sealed. Then, those bags go in the freezer to keep it fresh long term for you.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nAs with all beef or veal rennets, the rennet contains trace amounts of sodium acetate, propylene glycol, and potassium sorbate. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nAs with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1\/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nThe cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155577770049,"sku":"3FRO02DA-CHE-CCOLS-01","price":9.88,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1636826687_618ffe3f79a92.jpg?v=1750859609"},{"product_id":"a2-a3-mac-and-cheese","title":"A2\/A2 Mac and Cheese","description":"\u003ch4\u003eNeed the Nitty Gritty Details?\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question1\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question1\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eStore in a cool, dry place. Should last at least 3 months in the pantry from the time you get it.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eA quick easy lunch or dinner. Great for packed lunches. Pairs well with grilled chicken, roasted veggies, and green salads. \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Cooking Instructions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n1. Boil 6 cups of water in a medium saucepan.\u003cbr\u003e\n2. Add pasta and cook for 8-10 minutes, stirring occasionally, until desired firmness.\u003cbr\u003e\n3. Before straining, reserve 1\/4 cup of hot water.\u003cbr\u003e\n4. Strain the pasta. Return pasta to hot saucepan.\u003cbr\u003e\n5. Add the milk and cheese blend (remove oxygen packet first).\u003cbr\u003e\n6. Add the 1\/4 cup of hot water (or substitute with A2\/A2 milk).\u003cbr\u003e\n7. Store VERY WELL until smooth and creamy - it's real cheese!\u003cbr\u003e\n8. Enjoy!\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Nutritional Details\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cfigure\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1739886754_67b490a26c40d.jpg?v=1746438424\" style=\"height:400px;\" data-image=\"yfchna2ifftj\"\u003e\u003c\/figure\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question11\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question11\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eContains organic arrowroot powder as a thickener.\u003cbr\u003e\u003cbr\u003e\nBoss Cow Bakery Cookies are made by hand in a facility that processes dairy, wheat, eggs, and peanuts. We make every effort to avoid cross-contamination, but please know that we are not an allergy-free bakery.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Boss Cow Bakery","offers":[{"title":"Default Title","offer_id":42155633377345,"sku":null,"price":10.92,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1739886176_67b48e60d351a.jpg?v=1750859463"},{"product_id":"plain-goat-chevre-8oz","title":"Plain Goat Chevre, 8oz","description":"\u003ch4\u003e\n\u003cbr\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur goat chevre should last about 2 months in the fridge after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc). It may last 7-10 days in the fridge once opened.\u003cbr\u003e\n\u003cbr\u003e\nYes, chevre can be frozen for up to 6 months for best quality.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eDelicious with crackers, crumbled on salads or pasta, or melted on top of chicken breast. Use it to give unique flavors to mac and cheese or pizza. Also super yummy on tarts. Pairs well with roasted fruits like figs, cherries, apricots, or peaches.\n\u003cbr\u003e\u003cbr\u003e\nCan be substituted in any recipe calling for cream cheese!\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eWhat breed are your goats?\u003c\/strong\u003e\u003cbr\u003e\nOur milking goats are crosses between Alpine, Saanen, and Nubian goats.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhat do the goats eat?\u003c\/strong\u003e\u003cbr\u003e\nThe goats have access to pasture year round. They're also fed a chemical-free, corn \u0026amp; soy free feed that contains a blend of barley, oats, peas, alfalfa, and minerals.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eIs your goat milk A2\/A2?\u003c\/strong\u003e\u003cbr\u003e\nYes! All goats naturally produce A2\/A2 milk. This is because goats (and all mammals) did not undergo a genetic mutation like cows do.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy choose A2\/A2 cheese?\u003c\/strong\u003e\u003cbr\u003e\nA2\/A2 has to do with the type of beta-casein protein in dairy. A2\/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2\/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2\/A2 cheese!\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur chevre is made in small batches from whole, minimally pasteurized milk. It's heated to no more than 145F to maintain as much nutrition as possible. Here's how we do it:\u003cbr\u003e\n1. The goats are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The milk is poured into the bulk tank to cool down quickly.\u003cbr\u003e\n3. The milk is put is minimally pasteurized to 145F. This maintains as much nutrition as possible.\u003cbr\u003e\n4. The cheesemaker lightly heats the milk in a stainless steel tank to around 100F. This creates the right temp for culturing.\u003cbr\u003e\n5. Cheese culture is added, and the milk ferments for a few hours.\u003cbr\u003e\n6. Rennet is added. This coagulates the proteins to make the curd.\u003cbr\u003e\n7. The cheesemaker drains the whey. Celtic sea salt is added to the curds and the whey is squished out using a cheesecloth.\u003cbr\u003e\n8. The finished chevre is packaged in containers.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nAs with all beef or veal rennets, the rennet contains trace amounts of sodium acetate, propylene glycol, and potassium sorbate. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nAs with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1\/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nThe cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155635343425,"sku":null,"price":11.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1741292963_67ca05a36dec6.jpg?v=1750859445"},{"product_id":"garlic-and-chive-goat-chevre-8oz","title":"Garlic and Chive Goat Chevre, 8oz","description":"\u003ch4\u003e\n\u003cbr\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur goat chevre should last about 2 months in the fridge after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc). It may last 7-10 days in the fridge once opened.\u003cbr\u003e\n\u003cbr\u003e\nYes, chevre can be frozen for up to 6 months for best quality.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eDelicious with crackers, crumbled on salads or pasta, or melted on top of salmon. Use it to give unique flavors to omelettes and frittatas or any kind of eggs. Also super yummy as a spread for sandwiches. Think bacon, egg, and cheese... but with garlic and chive chevre on a sourdough baguette!\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eWhat breed are your goats?\u003c\/strong\u003e\u003cbr\u003e\nOur milking goats are crosses between Alpine, Saanen, and Nubian goats.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhat do the goats eat?\u003c\/strong\u003e\u003cbr\u003e\nThe goats have access to pasture year round. They're also fed a chemical-free, corn \u0026amp; soy free feed that contains a blend of barley, oats, peas, alfalfa, and minerals.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eIs your goat milk A2\/A2?\u003c\/strong\u003e\u003cbr\u003e\nYes! All goats naturally produce A2\/A2 milk. This is because goats (and all mammals) did not undergo a genetic mutation like cows do.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy choose A2\/A2 cheese?\u003c\/strong\u003e\u003cbr\u003e\nA2\/A2 has to do with the type of beta-casein protein in dairy. A2\/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2\/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2\/A2 cheese!\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur chevre is made in small batches from whole, minimally pasteurized milk. It's heated to no more than 145F to maintain as much nutrition as possible. Here's how we do it:\u003cbr\u003e\n1. The goats are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The milk is poured into the bulk tank to cool down quickly.\u003cbr\u003e\n3. The milk is put is minimally pasteurized to 145F. This maintains as much nutrition as possible.\u003cbr\u003e\n4. The cheesemaker lightly heats the milk in a stainless steel tank to around 100F. This creates the right temp for culturing.\u003cbr\u003e\n5. Cheese culture is added, and the milk ferments for a few hours.\u003cbr\u003e\n6. Rennet is added. This coagulates the proteins to make the curd.\u003cbr\u003e\n7. The cheesemaker drains the whey. Celtic sea salt, garlic, and chives are added to the curds and the whey is squished out using a cheesecloth.\u003cbr\u003e\n8. The finished chevre is packaged in containers.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nAs with all beef or veal rennets, the rennet contains trace amounts of sodium acetate, propylene glycol, and potassium sorbate. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nAs with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1\/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nThe cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155635376193,"sku":null,"price":12.27,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1741292961_67ca05a1be7e3.jpg?v=1750859444"},{"product_id":"lavender-honey-goat-chevre-8oz","title":"Lavender Honey Goat Chevre, 8oz","description":"\u003ch4\u003e\n\u003cbr\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur goat chevre should last about 2 months in the fridge after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc). It may last 7-10 days in the fridge once opened.\u003cbr\u003e\n\u003cbr\u003e\nYes, chevre can be frozen for up to 6 months for best quality.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eDelicious with crackers, crumbled on salads, or spread on toast. A fantastic addition to uplift any cheese board, whether for a midday snack or special event!\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eWhat breed are your goats?\u003c\/strong\u003e\u003cbr\u003e\nOur milking goats are crosses between Alpine, Saanen, and Nubian goats.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhat do the goats eat?\u003c\/strong\u003e\u003cbr\u003e\nThe goats have access to pasture year round. They're also fed a chemical-free, corn \u0026amp; soy free feed that contains a blend of barley, oats, peas, alfalfa, and minerals.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eIs your goat milk A2\/A2?\u003c\/strong\u003e\u003cbr\u003e\nYes! All goats naturally produce A2\/A2 milk. This is because goats (and all mammals) did not undergo a genetic mutation like cows do.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy choose A2\/A2 cheese?\u003c\/strong\u003e\u003cbr\u003e\nA2\/A2 has to do with the type of beta-casein protein in dairy. A2\/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2\/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2\/A2 cheese!\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur chevre is made in small batches from whole, minimally pasteurized milk. It's heated to no more than 145F to maintain as much nutrition as possible. Here's how we do it:\u003cbr\u003e\n1. The goats are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The milk is poured into the bulk tank to cool down quickly.\u003cbr\u003e\n3. The milk is put is minimally pasteurized to 145F. This maintains as much nutrition as possible.\u003cbr\u003e\n4. The cheesemaker lightly heats the milk in a stainless steel tank to around 100F. This creates the right temp for culturing.\u003cbr\u003e\n5. Cheese culture is added, and the milk ferments for a few hours.\u003cbr\u003e\n6. Rennet is added. This coagulates the proteins to make the curd.\u003cbr\u003e\n7. The cheesemaker drains the whey using a cheesecloth. Celtic sea salt, dried lavender blossoms, and raw honey are added to the curds.\u003cbr\u003e8. The finished chevre is packaged in containers.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nAs with all beef or veal rennets, the rennet contains trace amounts of sodium acetate, propylene glycol, and potassium sorbate. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nAs with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1\/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nThe cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155635408961,"sku":null,"price":12.17,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1741292961_67ca05a1a3e05.jpg?v=1750859443"},{"product_id":"raw-plain-goat-chevre-for-cats-dogs-8oz","title":"Raw Plain Goat Chevre for Cats \u0026 Dogs, 8oz","description":"\u003ch4\u003e\n\u003cbr\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur goat chevre should last about 2 months in the fridge after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc). It may last 7-10 days in the fridge once opened.\u003cbr\u003e\n\u003cbr\u003e\nYes, chevre can be frozen for up to 6 months for best quality.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003eFeeding Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eCrumble on top of kibble or wet food, or spread on a feeding mat. Your pet will love the excitement of a new food. Can be substituted for cream cheese!\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eWhat breed are your goats?\u003c\/strong\u003e\u003cbr\u003e\nOur milking goats are crosses between Alpine, Saanen, and Nubian goats.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhat do the goats eat?\u003c\/strong\u003e\u003cbr\u003e\nThe goats have access to pasture year round. They're also fed a chemical-free, corn \u0026amp; soy free feed that contains a blend of barley, oats, peas, alfalfa, and minerals.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eIs your goat milk A2\/A2?\u003c\/strong\u003e\u003cbr\u003e\nYes! All goats naturally produce A2\/A2 milk. This is because goats (and all mammals) did not undergo a genetic mutation like cows do.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy choose A2\/A2 cheese?\u003c\/strong\u003e\u003cbr\u003e\nA2\/A2 has to do with the type of beta-casein protein in dairy. A2\/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2\/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2\/A2 cheese!\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur chevre is made in small batches from raw, unaltered milk. It's heated to no more than 110F to create a good environment for culturing. Here's how we do it:\u003cbr\u003e\n1. The goats are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The milk is poured into the bulk tank to cool down quickly.\u003cbr\u003e\n3. The milk is put is lightly heated to no more than 110F in a stainless steel pot. This maintains all of the nutrition in goat milk while also creating the right temp for culturing.\u003cbr\u003e\n4. Cheese culture is added, and the milk ferments for a few hours.\u003cbr\u003e\n5. Rennet is added. This coagulates the proteins to make the curd.\u003cbr\u003e\n6. The cheesemaker drains the whey. Celtic sea salt is added to the curds and the whey is squished out in a cheesecloth.\u003cbr\u003e7. The finished chevre is packaged in containers.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nAs with all beef or veal rennets, the rennet contains trace amounts of sodium acetate, propylene glycol, and potassium sorbate. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nAs with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1\/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nThe cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155635507265,"sku":null,"price":13.62,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1741292964_67ca05a482380.jpg?v=1750859442"},{"product_id":"raw-honey-vanilla-goat-chevre-for-cats-dogs-8oz","title":"Raw Honey Vanilla Goat Chevre for Dogs, 8oz","description":"\u003ch4\u003e\n\u003cbr\u003eNeed the Nitty Gritty Details?\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur goat chevre should last about 2 months in the fridge after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc). It may last 7-10 days in the fridge once opened.\u003cbr\u003e\n\u003cbr\u003e\nYes, chevre can be frozen for up to 6 months for best quality.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003eFeeding Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eCrumble on top of kibble or wet food, or spread on a feeding mat. Your dog will love the excitement of a new (and sweet) food.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eWhat breed are your goats?\u003c\/strong\u003e\u003cbr\u003e\nOur milking goats are crosses between Alpine, Saanen, and Nubian goats.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhat do the goats eat?\u003c\/strong\u003e\u003cbr\u003e\nThe goats have access to pasture year round. They're also fed a chemical-free, corn \u0026amp; soy free feed that contains a blend of barley, oats, peas, alfalfa, and minerals.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eIs your goat milk A2\/A2?\u003c\/strong\u003e\u003cbr\u003e\nYes! All goats naturally produce A2\/A2 milk. This is because goats (and all mammals) did not undergo a genetic mutation like cows do.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy choose A2\/A2 cheese?\u003c\/strong\u003e\u003cbr\u003e\nA2\/A2 has to do with the type of beta-casein protein in dairy. A2\/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2\/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2\/A2 cheese!\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur chevre is made in small batches from raw, unaltered milk. It's heated to no more than 110F to create a good environment for culturing. Here's how we do it:\u003cbr\u003e\n1. The goats are milked using old fashioned pneumatic milkers. \u003cbr\u003e\n2. The milk is poured into the bulk tank to cool down quickly.\u003cbr\u003e\n3. The milk is put is lightly heated to no more than 110F in a stainless steel pot. This maintains all of the nutrition in goat milk while also creating the right temp for culturing.\u003cbr\u003e\n4. Cheese culture is added, and the milk ferments for a few hours.\u003cbr\u003e\n5. Rennet is added. This coagulates the proteins to make the curd.\u003cbr\u003e\n6. The cheesemaker drains the whey using a cheesecloth. Celtic sea salt, raw honey, and vanilla is added to the curds.\u003cbr\u003e7. The finished chevre is packaged in containers.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nAs with all beef or veal rennets, the rennet contains trace amounts of sodium acetate, propylene glycol, and potassium sorbate. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nAs with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1\/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.\n\u003cbr\u003e\u003cbr\u003e\nThe cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155635540033,"sku":null,"price":13.62,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1741292963_67ca05a37f4ed.jpg?v=1750859441"}],"url":"https:\/\/millersbiofarm.myshopify.com\/collections\/cheese.oembed","provider":"Miller's Bio Farm","version":"1.0","type":"link"}