This mild cheddar cheese is made with raw A2/A2 cows milk, aged 3 months, and then smoked with apple wood.
There's a smoky sharpness in every bite. A culinary delight. Can be added to omelettes, pizza, soufflés, au gratin, or a grilled cheese sandwich.
Made in small batches from raw, fresh, unprocessed, 100% A2/A2 milk. 100% grass-fed. No chemicals, antibiotics, hormones, or GMOs.
A2/A2 milk has to do with the type of beta-casein protein in milk. 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 make help those with milk intolerance or allergies. Learn more here.
The cheese is made with beef rennet (from the belly) and has 3.35% salt.
Milk, culture, rennet, Celtic sea salt.
Contains (LL) Lactococcus lactis subsp. lactis, (LLC) Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris, and Lactobacillus helveticus