Aging - Back Sometime In 2026.
Sharp, pungent, and slightly earthly. Naturally golden from the cows healthy diet of 100% grass. This sharp cheddar cheese is made with raw A2/A2 cows milk and aged a minimum of 1 year.
Need the Nitty Gritty Details?
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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.
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.
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There's many options with this versatile cheese. Slice it and eat as a snack or on a crisp sandwich. Grate it and put it on top of tacos, a casserole, or a salad. Or, make a cheesy soup, a comforting mac and cheese, or a spicy dip.
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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 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.
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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. Cheddar cheese goes through a special "cheddaring" process at this point. It's what gives cheddar its distinct flavor and texture. The salted curds are put through a stainless steel mill to break them down more. They are formed into logs and turned every few minutes to remove nearly all of the whey.
9. The curds are put into 20lb molds and are pressed.
10. The cheese is aged in the cooler for at least 1 year.
11. 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.
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. Cheddar cheese goes through a special "cheddaring" process at this point. It's what gives cheddar its distinct flavor and texture. The salted curds are put through a stainless steel mill to break them down more. They are formed into logs and turned every few minutes to remove nearly all of the whey.
9. The curds are put into 20lb molds and are pressed.
10. The cheese is aged in the cooler for at least 1 year.
11. 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.
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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.
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.
OUR MISSION is to be an amazing and reliable source for farm direct, nutrient dense food.
OUR VISION is to end sickness by enhancing health, nutrition, and happiness.
OUR PURPOSE is to inspire a generation of healthy children and reduce healthcare costs.
Miller's Bio Farm, 523 Valley Road, Quarryville, PA 17566
Contact us. Send a note to hello@millersbiofarm.com. Call us at (717) 786-7895.
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