Grass-fed and Raw Cheese

Grass-Fed Traditions now offers to you 100% grass-fed cheese that comes from cows raised naturally on an entirely grass-fed diet. These are some of the finest grass-fed cheeses found anywhere in the world, and many of them are also raw. By nature, cows are grazing (grass-eating) animals. 85–95% of dairy cows today are raised in confinement on a diet of grain, particularly corn, because it is far more cost-efficient for agribusiness. This grain-based diet can cause changes in the ph in cows, creating possible abnormal physiological conditions in the cow which can increase the need for the use antibiotics. Many of these dairy cows are also fed a variety of growth hormones to increase milk production. Most grocery store shelves offer the dairy products from these types of cows. Cheese from grain-fed cows is very high in the omega-6 fatty acids, of which most people are consuming too much due to the high amounts of omega 6 vegetable oils and foods in the US diet. The omega-3 fatty acids in most conventional dairy products today are very low, and most people are dangerously deficient in these fatty acids. Milk from grass-fed cows, however, can have a much higher content of omega-3 fatty acids.

The CLA Advantage
Conjugated Linoleic Acid (CLA) is a naturally occurring free fatty acid found mainly in meat and dairy products in small amounts. CLA was discovered by accident in 1978 by Michael W. Pariza at the University of Wisconsin while looking for mutagen formations in meat during cooking. The most abundant source of natural CLA is the meat and dairy products of grass-fed animals. Research conducted since 1999 shows that grazing animals have from 3-5 times more CLA than animals fattened on grain in a feedlot. Simply switching from grain-fed to grass-fed products can greatly increase your intake of CLA. (Dhiman, T. R., G. R. Anand, et al. (1999). “Conjugated linoleic acid content of milk from cows fed different diets.” J Dairy Sci 82(10): 2146–56.)

Green Valley Dairy
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Philadelphia Magazine's Best of Philly - Cheese 2004

Green Valley Dairy presents Pennsylvania Nobel organic cheese, a rich, tangy, vintage Cheddar Cheese with the character and flavor that comes only from careful curing, cave aging, organic raw milk, and all natural ingredients. Even though it is only aged 7 months, it has character and rich flavor with a smooth after taste. It is more creamy, soft and smooth than what is usually found with Cheddars. It isn’t made exactly like Cheddar. It does not have as salty a feeling because we skip the brining part of usual cheddar process.

Raw Milk Cave-Aged cheese made with Organic milk from Grass Fed only cows by Green Valley Dairy

Having turned their land organic, at the end of the 1980s and in the early 1990s Aaron Lapp and Henry Stoltzfus, two Amish family farmers, decided to let their cows pasture freely and stopped feeding them corn or hormones. While the quality of the milk soared, the quantity produced, per cow, dropped by at least fifty percent. The richness of this high-quality organic milk produced allowed for high-quality cheese to be made. Following age-old European processes, the farmers built a cave designed to age the cheese they produced.

This authentic artisanal production of organic, raw, cow milk and cave-aged cheeses does not imitate any other cheese and owes its taste to a unique combination of many factors: the methods used, the type of cows, the soil, and particular environment of South Lancaster County, Pennsylvania , USA.

Green Valley Dairy was incorporated early in 2003 for the purpose of distributing the cave-aged cheese produced with the milk from these free-range cows. During 2003, Green Valley Dairy saw some of the best restaurants and chefs of Philadelphia and Lancaster County become regular clients, and has found repeat business among the retail clients they serve at higher-end farmers’ markets, such as the Reading Terminal in Philadelphia. Philadelphia Magazine's Best of Philly - Cheese 2004

Pennsylvania Noble was awarded Philadelphia magazine’s Best of Philly® - Cheese Award in 2004. It was awarded Best Cow Cheese 2005 by the American Artisan Treasure Association, Beverly Hills in California.

Pennsylvania Noble Raw Cheese
10 lbs.
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Uplands Cheese

Uplands Cheese from Dodgeville Wisconsin is the maker of Pleasant Ridge Reserve, an artisanal raw farmstead cheese made in the style and tradition of mountain cheeses from the alpine regions of France. Pleasant Ridge Reserve is an artisanal cheese made from the non-pasteurized milk of a single herd of Wisconsin cows fed and managed using natural, “old world” practices. The cows graze lush pastures from early spring through fall, just as all cows did before the industrialization of our food system. The resulting milk has better nutritional value and more varied and subtle flavors that are expressed in the delicate flavor profile of Pleasant Ridge Reserve cheese.

Pleasant Ridge Reserve has received numerous prestigious awards. Most Recently Pleasant Ridge Reserve was awarded Best of Show at the 2005 American Cheese Society conference, an accolade it won for the second time, having been awarded Best of Show in 2001 as well. Additionally, Pleasant Ridge Reserve was named U.S. Best of show 2001

Champion at the 2003 U.S. Championship cheese contest. Pleasant Ridge Reserve is the only cheese to ever win both national competitions.

Pleasant Ridge Reserve is an original cheese inspired by farmstead cheeses from the alpine provinces of southeastern France. The aging techniques we use were originally developed in the Middle Ages when cheeses similar to Pleasant Ridge Reserve were aged in limestone caves and washed frequently with a brine solution. Washing the rind keeps it free of unwanted microbes and produces a variety of pleasing flavors. Because of the time-consuming hand work involved this practice is rarely used today.

Pleasant Ridge Reserve cheese is the end product of a process linked to the seasons and life cycles of our animals as well as to the prairie soils and climate of southwest Wisconsin. The sweet flavors of the pasture grasses, clovers, herbs and wild flowers are experienced in every taste of our cheese. We hope you will try Pleasant Ridge Reserve and agree with us that producing food slowly, deliberately and with pride is a value worth preserving in our hurried, industrialized society.

The original development of hard cheeses was motivated by a need to preserve summer’s bounty for winter survival. Cows calved in spring and produced milk until winter ended the grazing season. Excess summer milk was turned into cheese, stored in caves and brought to the table during winter. Every small farmstead developed their own techniques and soon certain farms became known for the excellent flavor of their cheese. Duplication of favored techniques produced various regional cheeses, some of which are still made today in limited amounts. We have adapted these old world techniques to produce a unique hand-crafted American cheese with an outstandingly delicious flavor profile.

The unique flavor of Pleasant Ridge Reserve is due to the combination of pasture-produced milk, the adoption of time-proven methods of cheese production, and a hand-crafted “old world” aging technique. We only use a portion of the milk we produce to make cheese, so we select milk for cheese making based on quality and variety of flavor. We begin producing cheese in late spring when the cows are fully adapted to a diet of pasture forages and we stop production in the fall as soon as the pastures start to go dormant for winter. During the grazing season we only make Pleasant Ridge Reserve turning and testing cheese wheels

when the pastures are at their best. Selecting our carefully controlled “designer milk” is the first step in developing the outstanding flavor of Pleasant Ridge Reserve.

The cheese is made right on the farm starting within minutes after the last cow has been milked. Using such fresh milk eliminates the possibility of the milk developing any off flavors. Meticulous attention to production details and use of traditional cultures and enzymes assures that this fresh designer milk will yield a cheese that responds to the affinage process with a deep and complex flavor profile.

The third and final stage of the process is the daily washing and turning of each wheel of cheese while in a cave environment. After about 4 months in the aging room, Pleasant Ridge Reserve is ready to please your palate. It will continue to change and develop variations in its flavor as it ages further. Try it at various stages and see if you don’t find it a rare flavor experience at every age.

Fleur de la Terre Cheese

Our Fleur de la Terre raw cheese comes from Trader’s Point Farm and Creamery, a family owned artisan dairy located in Zionsville, Indiana. Their herd of Brown Swiss cows is 100% grass-fed, spends all of it’s time on pastures, and is certified organic by the USDA. They never use synthetic fertilizers, pesticides, or herbicides on their land and their cows never receive antibiotics or growth hormones. They believe in “nourishing the land that nourishes us all.” This means preserving the family farm and continuing their grandparents’ legacy of sensible, sustainable, low-input agriculture.

Last year Traders Point Creamery introduced Fleur de la Terre, an artisan cheese. Their herd of organic Brown Swiss cows are providing milk that is especially suited for this fine cheese. Fons Smits, their Dutch cheese maker, is using his years of artisan cheese making skills to produce cheeses particular to their region with tastes that reflect the richness of the pastures on their organic farm. They named it Fleur de la Terre because it’s like a “blossom from our land”—a handcrafted, gently aged cheese with a creamy yet firm texture and a nutty taste that carries hints of the sweet herbs and grasses that grow on their rich bottom land. Mild and buttery, with a pleasingly tangy after bite, Fleur de la Terre has an authentic “wash-rind” flavor that will transport you to a sweeter, simpler time. It’s handcrafted on-site at Traders Point Creamery from the rich organic milk produced by their herd of Brown Swiss cows. Fresh, simple, organic, unpasturized and 100% grass-fed.

Bunker Hill Amish Cheese

John (Hans) Dauwalder was one of the founders of Bunker Hill Cheese Co-op in Millersburg Ohio. Trained as a master cheese maker in Switzerland, Mr. Dauwalder came to the United States in the1920’s to display his artisan talents in an increasing cheese market. This family business continues to be the primary outlet for the Amish farms in the region, now operated by Mr. Dauwalder’s grandchildren. The Amish farmers still provide their milk to their factory in traditional milk cans, the same manner as their forefathers did. The average herd size is 8 - 10 cows. All of the farms do not use artificial growth hormones such as rBST or rBGH, and the cows graze on grass all summer long.

Back in 1971, Peter Dauwalder began to experiment with the idea of creating a new variety of cheese by introducing live Yogurt Culture into the cheese making process at Bunker Hill. Realizing the positive benefits of yogurt on the body’s digestive system, Pete knew that if his idea worked, this new variety of cheese could provide both flavor and the nutritional benefits of yogurt for their customers.

Today there are few actual cheese producers in Ohio’s Amish Country, but back then, local competition was fierce. Peter was looking for a way to insure that his family business would continue to grow and prosper. As a result of his efforts, YOGURT CULTURED CHEESE was born and WOW, was it ever a difference maker!

YOGURT CULTURED CHEESE has grown from being one of our Peter’s dreams to becoming a Natural Cheese enjoyed throughout the country because it offers a mild creamy texture, creative variety of flavors, and the benefits of digesting live, Yogurt Culture.

New Zealand Aged Cheddar Cheeses

New Zealand is known for its long-established dairy heritage and producing fine quality dairy products from the milk of grass-fed cows. These cheddar cheeses are made using traditional cheese-making methods in New Zealand and are all premium quality. In New Zealand, rich fertile valleys, watered by pure mountain streams and soft gentle rain create endless grazing pastures of lush sweet green grass year round. This, plus a cool temperate climate ideal for the slow natural aging of the finest cheddar cheese, gives Mainland its unique and distinctive flavor. Made from pasteurized cow’s milk.

7 oz. Order Here	This Mild Organic Cheddar has been naturally aged for up to 6 months, developing a lovely soft smooth texture and subtle flavor to help make any occasion just right. Mainland Mild Organic Cheddar adds a perfect complement to sandwiches, salads and makes a superb topping for just about any dish, including omelets, pasta and potatoes.
7 oz. Order Here	Hand selected by Mainland’s Cheese Masters and set aside to age naturally for 2 years. Like a good wine, the longer you leave it the better it gets. Mainland Superior Aged Vintage Cheddar has strong piquant flavors with a hint of cream in the finish and a crumbly texture which can only be achieved with the finest of cheddars. Pair with a dark ale, Port or red wine, on the deck or in front of the fire.
7 oz. Order Here	A rich sharp flavor as impressive as the craft itself. Naturally aged for 12 months to develop that distinct Mainland flavor with a smooth texture. Mainland Sharp Cheddar is able to add character to any occasion, cubed and served on crackers or fresh French bread, as a snack, or even for a more flavorful macaroni. Don’t forget that a good ale is a great friend to a sharp cheddar.

Raw Cheese Combo

Pleasant Ridge Reserve 1/8 Wheel 20 oz.	Fleur de la Terre 1/8 Wheel 21 oz.	Amish Raw Milk Cheddar 8 oz.
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Note: Cold storage items like cheese are shipped from a separate location and have separate shipping charges from non-cold storage items. Shipping charges depend on weight and zip code, and will be chosen at check out. Orders are shipped on Mondays and Tuesdays each week. Due to the nature of the products, perishable food items such as meat, poultry and dairy are not eligible for refund or return.