For the Love of Flavor.
Why raw milk? As cheesemakers, we're interested in the depth of flavor and unique expression that comes from using our herd's raw (unpasteurized) milk. By design, pasteurization destroys much of the inherent microflora of raw milk, making a clean slate to which cultures must be reintroduced to develop certain desired character-istics. When we make raw milk cheese, we still add cultures, but they're just part of a broad and complex flavor profile that's shaped by indigenous microflora.
Microbes present in milk vary by region, farm, and even by cow; our milking practices are meticulously geared toward preparing the best milk for making raw milk cheese. When we talk about 'taste of place', this is what we mean: the unique flavors of our farm that can't be replicated anywhere else.
This week, in honor of Raw Milk Cheese Appreciation Day, we're offering sweet deals on a few of our favorite raw milk cheeses:
These sale prices will be available through April 17th, with no coupon necessary. Orders placed by this Thursday at 10am EST will ship for next-day delivery, in time for your own celebration of raw milk cheese this weekend!
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