Big Raw A2/A2 Fresh Gouda Cheese Block

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).

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.

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 fondu!

How much sodium is in your cheese?
Our cheese contains about 304mg of sodium per 1oz of cheese.

What breed are your cows?
Our herds are 80% Jersey and 20% Jersey crosses (Jersey/Guernsey, Jersey/Brown Swiss, Jersey/Holstein, etc).

Why choose A2/A2 cheese?
A2/A2 has to do with the type of beta-casein protein in dairy. A2/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2/A2 cheese!

How do you verify that your milk is A2/A2?
Every cow gets a genetic test with a hair sample. It tells us whether their milk contains 100% A1, a mix of A1 and A2, or 100% A2 beta-casein protein. Our herd is genetically verified to produce only A2/A2 milk.

Does all of your milk come from one farm?
We are a collection of Amish run small farms in Lancaster County that all follow the same exact farming and quality standards.

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:
1. The cows are milked using old fashioned pneumatic milkers. 
2. The milk is poured into the bulk tank to cool down quickly.
3. The milk is put in a stainless steel tank and brought to the cheesemaker.
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.
5. Cheese culture is added, and the milk ferments for a few hours.
6. Rennet is added. This coagulates the proteins to make the curd.
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.
8. The curds are put into 20lb molds and are pressed.
9. The cheese is aged in the cooler for at least 60 days.
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.

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.

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.

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.