Just released…Sharp Raw Cheddar
Our delicious Raw Cheddar has officially developed into SHARP RAW CHEDDAR! This cheese is made from the rich, grassy, spring milk from 2012 and lovingly aged for 12 months. With a smooth and creamy texture, a bright color which indicates dense nutrient content, and complex flavor profile, this cheese will delight the senses! Shred over a mixed green salad or slice on a plate with pears for an easy snack.
When we make Raw Cheddar, we heat the milk to 102 degrees, just warm enough to achieve the right moisture content for cheddar. The curds are pressed into 40 pound blocks and aged for a minimum of 60 days, as required by the FDA for raw milk cheese. In this way, the natural enzymes and bacteria that are present in the raw milk help the cheese to ferment. This adds wonderful flavors that are not present in pasteurized cheese. I believe this also helps us more easily digest the cheese and contributes to the healthfulness of the cheese as well. With the health benefits of raw milk and the safety of fermentation and aging, Raw Cheddar is just as safe or safer than pasteurized milk cheeses!
Mild Raw Cheddar
Our Mild Raw Cheddar is released soon after the minimum 60 day FDA aging requirement, so it is very soft in texture. Because of the 100% grass diet of the cows, and because the milk is raw, this cheese has a very complex flavor profile. It is great sliced on a sandwich, grated over a raw green salad, or eaten with seasonal fruit and crackers.
Medium Raw Cheddar
We just released our Medium Raw Cheddar. Like the Mild Raw Cheddar, it’s complex flavor profile pairs well with fruit, local brews and wines, breads and crackers. Now that the cheese has aged for over 5 months, it has more “bite” and melts smoothly. It also has developed more “cheddar” flavor. Big River Restaurant uses this cheese for a variety of dishes.
Smoked Raw Cheddar
Our Smoked Raw Cheddar is naturally Applewood smoked in a cold smoker, low and slow. This adds even more intensity to our cheese. Many people who taste this cheese say the flavor is reminiscent of smoked salmon. I believe it’s because our cheese is high in omega-3 fats, just like salmon. This is from the cow’s 100% grass diet. Smoking the cheese makes that flavor more pronounced. I like our Smoked Raw Cheddar on a tuna fish sandwich or sliced with cured meats and crackers. It’s also nice cubed and added to scrambled eggs! Falling Sky Brewing uses this cheese in a variety of dishes.
Raw Diablo Cheddar
This unique cheese is the product of our amazingly flavorful Raw Cheddar and Bombs Away Cafe‘s Diablo Sauce. This notable Corvallis restaurant begins making this sauce by roasting Habenero, Jalepeno, Fresno, Santa Fe Peppers and Thai Chilis, and then pureeing them with onions, garlic, and carrots. Then we mix the fresh sauce with our cheese curds and press them into 40 pound blocks. This gives the cheese a beautiful marbled texture and intense flavor. Great melted on a grass-fed burger or sliced on a cheese plate and served at a gathering. Bombs Away uses this cheese in a variety of dishes.