We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
Raw Milk Cheese Sampler
Before 1862, when pasteurization was discovered, all cheese was of raw milk. Since then, industrial dairying has made pasteurization the norm. However, some cheesemakers have preserved the joys of raw milk to produce cheese with more complex and intense flavors. This collection highlights some of the most delicious raw milk cheeses we know!
Sending a gift? Add our reusable Curd Cooler, perfect for taking cheese, drinks, or lunch on the go. The cooler features carry handles, front pocket, and a shoulder strap, size 9.5” x 9” x 6.5”.
From $46.92
To $110.90
Most collections include options for customization. This collection as pictured includes:
Comte 12 Months (8 oz.) - It's raw by law. Comte's production is so traditional and sacred to France and the European Union that its age-old techniques are required by law. This French version of Gruyere is a flavorful mountain cheese and France's most-eaten cheese. You know it must be good.
Idiazabal Cheese (6 oz.) - A long-established Spanish cheese that is lightly smoked, as traditional shepherds used to do. This cheese is similar to Manchego and perfect for those who already like Manchego.
Coppinger Cheese (8 oz.) - This raw milk cheese is made in the Tennessee mountains and aged until smooth. It has a mild flavor of smoky meat and grass. Truly an American masterpiece.
Bayley Hazen Blue Cheese (8 oz.) - The production of this blue cheese happens every other day, primarily using lower-fat morning milk. Beyond its typical blue mold tang, this cheese has butter, chocolate, and licorice flavors. Pair this versatile blue cheese with dark chocolate or spinach salad.
Write Your Own Review