What's so great about raw-milk?
Raw milk cheese, in addition to having more vitamins and digestible minerals in it, has unaltered enzymes leading to better intestinal health for you. All these combine to make a more intense flavor than cheese made from pasteurized milk.
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Before 1950, Americans could buy fresh, raw, whole milk and its products. Today, people who only drink pasteurized milk have more health problems than people who drink raw milk: from asthma to allergies to lactose sensitivity and intolerance. In fact, most people who are lactose sensitive (or sometimes even those with an intolerance) can have raw milk and/or its products with lessened or even no adverse effects!
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Where is the cheese made?
We make and age the cheese right on the farm. We use only our own (grassfed, no-grain) cows' certified organic fresh (raw) milk which is free of GMOs, hormones, steroids, and antibiotics, to make flavor-intense live cheeses. Our organic cheese varieties are:
Chili Cheese: Gouda with Red Chili flakes, this mild and creamy cheese has delightful spice without being too hot.
Country Dill: A house favorite, the dill herb in Gouda well represents the fresh grass that dominates our cows' diet.
Edam: A variety of Gouda made with skim milk: Elastic, yet firm, this flawless low fat cheese is our best melter, improving any dish.
Fait Gras (a high-cream cheddar): Created to age excessive amounts of cream, this original cheese has become our signature.
Garlic 'n Onion: The most aromatic of herbs. Don't be the only one in the room to eat this spiced Gouda or you soon will be.
Gouda: A traditional handmade cheese in keeping with West Michigan's (and our family's) Dutch culture.
Lamont Cheddar: A rare, natural rind English cheese, named for the Grand River's first settlement near our farm.
Leyden (w/cumin seeds): Originally from the Rhine Valley, now the Grand River Valley; cumin perfectly compliments this aged, Dutch cheese.
The centuries old name for our farmland, this original semi-soft, creamy offering is mouth-watering at room temperature.
Every batch of milk is tested before the cheese is sold. We are regularly inspected; and all our cheeses (per Michigan law) is aged for a minimum of 60 days.
CHEESE CLASS! Have you ever wanted to know how to make soft cheese? Here's your chance!