Grassmilk Raw Cheddar, 8 oz
Raw Sharp Cheddar, 8 oz. Organic Valley's award-winning Raw Sharp Cheddar is aged for at least six months to balance the cheese's characteristic sharpness with a buttery finish. Made with milk from pasture-raised cows, our vegetarian-friendly Sharp Cheddar is classically delicious. Find Product. Awards:
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Raw cheddar cheese is a versatile ingredient that can be used in a wide variety of culinary applications. It can be grated over pasta dishes, melted into creamy sauces, or enjoyed on its own with a selection of fruits and nuts. The bold flavor of raw cheddar cheese adds depth to recipes and elevates the overall taste of a dish.
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The raw goat milk we use for our raw cheeses is thermized at 145˚F for 15 seconds. FIND IN STORE. BUY ONLINE. Raw goat milk adds depth of flavor to this sweet, fruity cheddar goat cheese. Aged for a minimum of 60 days, this raw cheddar cheese develops a rich and nutty flavor with a creamy body. Available in 6 oz. chunk.
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In order for raw milk cheddar to be sold in the United States it has been to aged for 60 days. The government's stance is that in this time anything that could harm you from the lack of pasteurizing the milk will no longer be a concern. Most likely it's really before 60 days as the government tends to go longer out of a abundance of caution.
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Finding raw milk from a local farm with cows raised on pasture is your best bet. Or, looking for milk that is not ultra-pasteurized and/or non-homogenized is an alternative. The beauty of this farmhouse cheddar recipe is that the milk never gets above 90° F. This preserves the native bacteria inside raw milk making a truly raw cheese.
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Find Organic Valley Organic 100% Grass-fed Raw Cheddar Cheese, 8 oz at Whole Foods Market. Get nutrition, ingredient, allergen, pricing and weekly sale information!
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Stir in the rennet mixture thoroughly in an up and downward motion for a minute or two to evenly distribute the cream. The temp is still at 88˚ F. Cover and let set for 1 hour. After an hour the milk will have coagulated nice to a jello consistency. Simply get a long knife and cut the curd in a checkered board fashion.
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Cover and sit 40 minutes (Heat off) Scoop out curd. Place curd into a mesh colander over a smaller pot. You should have 2-3 inches of whey in the bottom of your cheese pot. Place the curd filed colander on the large cheese pot. Cover the colander with the lid of the pot. Steam the whole curd on a low-heat.
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Make sure the milk is still at 90 degrees. Add 1/2 teaspoon to 1/4 cup of cool unchlorinated water. Mix. Add rennet/water mixture to milk. Mix the rennet for 1 minute. If you are using raw milk where cream is present make sure to "top stir it.". Use shallow stirring motion that allows the cream to get throughly mixed.
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Raw Mild Cheddar, 8 oz. We age our Raw Mild Cheddar for a shorter period of time than our Raw Sharp Cheddar, so it has a little less of the tanginess that's associated with the aging process. But Raw Mild Cheddar is still vegetarian-friendly, made with the same pasture-raised cows' milk, and produced in small batches by our cheesemakers.
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As the sweet and fruity raw cheddar cheese ages it becomes rich and increasingly complex with a creamy body.
Raw cheddar cheese 170g
Fill the mold with the slices of curd. Using your press's setup (follower, etc.), press the cheese at 10 to 15 pounds for about half an hour. If the pressure loosens during this time, tighten it up again. Take the cheese out of the mold, turn it over, and put it back in the mold (cheesecloth and all).
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RAW CHEESE. Our Raw Cheddar has aged a minimum of 60 days and is truly traditional artisan raw cheddar. Made with Whole Raw Milk, each block is packed with bioavailable vitamins, minerals, enzymes, beneficial bacteria, naturally occurring CLA, and Omega-3 fatty acids. Raw Cheddar's ease of digestibility gives those who experience discomfort.
