8oz Raw A2/A2 Swiss Cheese

A mild and tangy, nut-like cheese

This Swiss cheese is made with raw A2/A2 cows milk and aged 3 months to 1 year. The holes in the cheese arise naturally from the carbon dioxide created during the maturation process.

Slice it and eat as a snack or on a ham and apple sandwich. Grate it and put it on top of french onion soup and mashed potatoes, a casserole, or a salad.

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About our A2/A2 cheese:

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 may help those with milk intolerance or allergies. Learn more here.

Contains 304mg of sodium per 1oz of cheese.

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Honest Disclosure: 

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 .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.