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.
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.
Honest Disclosure: Milking equipment is cleaned with a bleach solution. This is part of our milk safety protocols. It is flushed with very hot water afterwards, so, if there were any residue, it would be in trace amounts. Veal rennet contains trace amounts of sodium acetate, propylene glycol, and potassium sorbate. Culture contains trace amounts of maltodextrin. Packaged in plastic, which can leech chemicals into the milk.
Milk, culture, rennet, Celtic sea salt.
Contains (LL) Lactococcus lactis subsp. lactis, (LLC) Lactococcus lactis subsp. cremoris, and Propionibacteria freudenreichii subsp. shermanii