NO SALT, SALT
Raw A2/A2 Milk, culture, veal rennet, culture propionic, celtic sea salt (or without for NO SALT)
The milk is never heated past 102 degrees during the cheese making process. Our cheeses are truly raw. This low temperature preserves all the natural enzymes and probiotics. Many so-called ‘raw’ cheeses are actually flash pasteurized, just shy of the legal definition of pasteurization, but not exactly raw either. Our cheeses are what you have come to expect. Made one the farm – from our own raw, full fat cow’s milk.