Shelf Life & Storage Tips
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Shelf Life & Storage Tips</label>
<div class="answers">Our 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).<br>
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Yes, 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.<br/></br></br></div>
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Yummy Suggestions
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Yummy Suggestions</label>
<div class="answers">Can 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!</div>
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How It’s Made
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How it's Made</label>
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Our 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:<br>
1. The cows are milked using old fashioned pneumatic milkers. <br>
2. The milk is poured into the bulk tank to cool down quickly.<br>
3. The milk is put in a stainless steel tank and brought to the cheesemaker.<br>
4. 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.<br>
5. Cheese culture is added, and the milk ferments for a few hours.<br>
6. Rennet is added. This coagulates the proteins to make the curd.<br>
7. 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.<br>
8. The curds are put into 20lb molds and are pressed.<br>
9. The cheese is aged in the cooler for at least 60 days.<br>
10. 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.<br>
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Honest Disclosure
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As 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.
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As 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.
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The 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.
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A2/A2 Dairy
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