Lamont Cheddar samples


YouTube video of making Cheddar Cheese

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.
For more information, please check out this web site. For info about fresh milk, go Here.

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: A creamy Edam with Red Chili flakes, this mild cheese has delightful spice without being too hot.

Country Dill: Organic dill has been chosen for this cheese to pair with the grassy taste of the Edam base.

Edam: A variety of Gouda made with skim milk; but still full of richness and flavor. A great melting cheese, it is mild and low fat.

Fait Gras: Created to age excessive amounts of cream, this original triple-cream cheddar has become our signature cheese.

Garlic 'n Onion: A creamy Edam mixed with the most aromatic herbs; it is konwn for its acid, potent, and tangy flavor.

Gouda: A traditional cheese in keeping with West Michigan's (and our family's) Dutch culture; this young, homemade cheese is the flavorful base from which we make several of our other cheeses.

Lamont Cheddar: A rare, natural rind English cheese, named for the Grand River's first settlement near our farm.

Leyden: Originally from the Rhine Valley, now the Grand River Valley; cumin perfectly compliments this aged, Dutch cheese.

Polkton Corners: Named for the century-old location of our farm, this semi-soft, un-pressed, farmstead original cheese is delectably creamy and best 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!