What is Organic Valley Raw Sharp Cheddar Cheese?
Organic Valley Raw Sharp Cheddar Cheese is a delectable artisanal cheese that embodies the true essence of quality and flavor. Crafted with utmost care and precision, this cheese is a testament to the dedication and expertise of Organic Valley farmers.
Made from the milk of happy, pasture-raised cows, Organic Valley Raw Sharp Cheddar Cheese offers a rich and robust taste that can only be achieved through the use of raw, unpasteurized milk. This cheese prides itself on being free from antibiotics, synthetic hormones, and toxic pesticides, making it a pure and wholesome choice for cheese enthusiasts.
The aging process of Organic Valley Raw Sharp Cheddar Cheese is a careful dance of time, allowing the flavors to develop and intensify. Each batch is patiently aged for several months, resulting in a cheese that boasts a delightful sharpness and a complex depth of taste. With its crumbly texture and creamy mouthfeel, this cheese is the definition of indulgence.
Whether enjoyed on its own, sliced onto a charcuterie board, or melted into a rich and savory recipe, Organic Valley Raw Sharp Cheddar Cheese never fails to impress. Its bold flavor profile adds a burst of personality to any dish, making it a favorite among culinary enthusiasts and cheese aficionados.
Not only does Organic Valley take pride in producing exceptional cheese, but they also prioritize sustainable farming practices and animal welfare. The cows producing the milk for this cheese are raised on lush, organic pastures where they can freely graze and live in harmony with nature. This commitment to the planet and the well-being of the animals ensures that each bite of Organic Valley Raw Sharp Cheddar Cheese is not only delicious but also ethical.
In conclusion, Organic Valley Raw Sharp Cheddar Cheese is a true masterpiece in the world of artisanal cheese. With its irresistible flavor, creamy texture, and commitment to quality, this cheese is a testament to the beauty of organic and sustainable farming. Indulge in its richness and savor the experience of a cheese that is made with passion and care.
Frequently Asked Questions about organic valley raw sharp cheddar cheese
Raw Milk Sharp Cheddar is aged for over a year to develop its classic, acidic, sharp flavor. It has a smooth texture and a rich, buttery tang. It has the perfect balance between a sharp taste and a creamy texture.
Organic Cheddar Cheese is a pasture-raised, organic cow's milk cheese. It is a hard cheese aged at least 60 days, resulting in a smooth and creamy texture and melt-in-the-mouth flavour.
Cheddar cheese is an outstanding example of the close-textured hard cheese, which is the most popular cheese in the world. It is made from cow's milk in many countries, including England, Ireland, Canada, Australia, and the United States.
Hand-crafted artisanal cheese made with raw organic milk from pasture raised, 100% grass fed Jersey cows (A2/A2 genetics). The milk is never heated above 102° which is a cow's body temperature and only the highest quality sea salt is used.
THE BEST RAW MILK CHEESE NEEDS TO BE TRULY RAW!
This is how we make our cheese: milk from our happy cows is put in a special cheese vat, simply warmed to 102 degrees for optimal culturing, then artisan crafted using these simple ingredients: Vegetable Rennet, Cultures, and Kosher Salt. That's it!
Cheddar cheese is made with the same ingredients as most other cheeses – milk, salt, rennet, and a bacteria culture. The bacteria is added to cow's milk to acidify it and the rennet is added to curdle it. The curds are strained to separate the liquid whey, then heated to release more whey as the curd melts together.
Organic cheese has very high levels of protein and Vitamin-B. As we know, proteins play numerous structural and functional roles in the body, including the formation of muscles. The B vitamins are essential in ensuring bone strength and enhance the absorption of calcium.
To create organic cheese, you must make it with organic milk from an organic dairy farm. Farmers grass-feed the cows with natural pasture, improving the quality of the milk. Farms do not expose the cattle to proteins or treated with antibiotics when they are sick.
Rich and robust. Our Vermont Extra Sharp cheddar cheese has a citrusy tang and a slight crumble due to its lower moisture content, making it perfect for grilled-cheese sandwiches, queso, or flavorful mac and cheese.
It's a staple in macaroni and cheese and sandwiches, and we love to use it in everything from soup (especially with beer) to biscuits for a savory kick. Read on for some of our favorite cheddar recipes.
RAW FARM Raw Dairy Products are unprocessed and complete with bioavailable vitamins, minerals, enzymes, beneficial bacteria, naturally occurring CLA, and omega-3 fatty acids. Absolutely NO antibiotics, synthetic hormones, or GMO anything.
Room where they're left in a temperature controlled space to mature. When the cheese. Finally makes it to the aging room the cheese graters take a plug or a sample out of each block.
cheddar, hard cow's-milk cheese named for the district of its origin in the southwestern county of Somerset, England. Cheddar is one of England's oldest cheeses. The original so-called farmhouse variety remains in limited production in modern times.
The cheddaring process removes more moisture, acidifies the curd, and gives the cheese its unique, elastic texture and pungent flavor. The curd is then pressed into molds and left to age. Mild cheddar cheese is generally aged 3 to 6 months, while sharp or extra sharp cheddar may be aged 6 months to 18 months or more.
Vitamins and minerals
Our raw milk cheese contains an alphabet of vitamins: A, B, D, E, and K. Plus, vitamins and minerals regulate your metabolism, protect against illness, and strengthen your bones. Speaking of minerals, raw milk cheese is an excellent source of calcium, phosphorus, and magnesium.
To create organic cheese, you must make it with organic milk from an organic dairy farm. Farmers grass-feed the cows with natural pasture, improving the quality of the milk. Farms do not expose the cattle to proteins or treated with antibiotics when they are sick.
