Patrick Oconnell
Raw cheese, made from unpasteurized milk, is prized for its rich flavors, complex textures, and unique artisanal qualities. While availability varies by region due to regulations and distribution, several notable brands offer raw cheese options in stores. In the United States, brands like Vermont Creamery, Jasper Hill Farm, and Cypress Grove are renowned for their raw milk cheeses, such as aged cheddars, bries, and blues. European brands like Comte, Parmigiano-Reggiano, and Raw Milk Gouda are also widely available, often imported to specialty cheese shops and gourmet markets. When shopping, look for labels indicating raw milk or unpasteurized, and consider visiting local cheese shops or farmers' markets for a wider selection of artisanal raw cheeses. Always check local regulations, as raw milk cheese availability can differ by country or state.
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What You'll Learn
- Popular Raw Cheese Brands: Widely available, well-known brands like Vermont Creamery, Cypress Grove
- Local Artisan Raw Cheeses: Small-batch, regional producers offering unique, handcrafted raw cheese varieties
- Raw Milk Cheese Types: Varieties like cheddar, gouda, brie, and alpine styles made with raw milk
- Organic Raw Cheese Options: Certified organic brands focusing on sustainable, raw milk cheese production
- Where to Buy Raw Cheese: Specialty stores, farmers' markets, and online retailers stocking raw cheese brands?
Popular Raw Cheese Brands: Widely available, well-known brands like Vermont Creamery, Cypress Grove
Raw cheese enthusiasts often seek out brands that combine traditional craftsmanship with accessibility, and two names consistently rise to the top: Vermont Creamery and Cypress Grove. These brands have mastered the art of producing raw milk cheeses that are not only widely available but also celebrated for their quality and flavor profiles. Vermont Creamery, rooted in the lush pastures of Vermont, is renowned for its Bonne Bouche, a raw goat’s milk cheese with a geotrichum rind that offers a tangy, nutty flavor and a creamy interior. This cheese pairs beautifully with crisp white wines or a drizzle of honey, making it a versatile choice for both cheese boards and recipes. Cypress Grove, based in California, is equally distinguished, particularly for its Humboldt Fog, a raw goat’s milk cheese with a distinctive ash layer and a creamy texture that melts in the mouth. Its bright, citrusy notes make it a standout in salads or as a centerpiece for a sophisticated cheese platter.
What sets these brands apart is their commitment to sustainability and animal welfare, which resonates with today’s conscious consumers. Vermont Creamery sources milk from family farms that adhere to strict organic practices, ensuring the cheese retains its natural goodness. Cypress Grove, meanwhile, focuses on small-batch production, allowing for meticulous attention to detail in every wheel. Both brands are readily available in specialty grocery stores, upscale markets, and online retailers, making them accessible to a broad audience. For those new to raw cheese, starting with these brands is a safe bet—their consistent quality and approachable flavors serve as an excellent introduction to the category.
When selecting raw cheese, it’s essential to consider storage and serving tips to maximize flavor. Raw cheeses like Bonne Bouche and Humboldt Fog are best enjoyed at room temperature, so remove them from the refrigerator 30–60 minutes before serving. For longer storage, wrap the cheese in wax or parchment paper, then loosely in plastic wrap to maintain humidity without suffocating the rind. Pairing these cheeses with the right accompaniments can elevate the experience: try Bonne Bouche with fresh figs and toasted almonds, or Humboldt Fog with quince paste and crusty sourdough. These simple steps ensure you’re savoring the cheese as the cheesemakers intended.
While Vermont Creamery and Cypress Grove dominate the raw cheese market, their success lies in their ability to balance tradition with innovation. Both brands continually experiment with new aging techniques and flavor combinations while staying true to their artisanal roots. For instance, Vermont Creamery’s Coupole, another raw goat’s milk cheese, features a bloomy rind and a rich, earthy flavor that appeals to more adventurous palates. Cypress Grove’s Midnight Moon, a hard, aged raw goat’s milk cheese, offers a caramelized sweetness that rivals the best aged cheddars. These offerings demonstrate that raw cheese can be both approachable and complex, catering to a wide range of tastes.
Incorporating raw cheeses from Vermont Creamery and Cypress Grove into your culinary repertoire is a straightforward way to elevate everyday meals. Whether you’re crafting a charcuterie board, enhancing a salad, or simply enjoying a slice with a glass of wine, these brands deliver unparalleled quality and flavor. Their widespread availability means you don’t have to be a cheese connoisseur to appreciate them—just someone who values good food. By choosing these brands, you’re not only treating your taste buds but also supporting sustainable practices that benefit both the environment and the animals. So next time you’re at the cheese counter, reach for a wheel of Bonne Bouche or Humboldt Fog and experience the difference that raw, artisanal cheese can make.
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Local Artisan Raw Cheeses: Small-batch, regional producers offering unique, handcrafted raw cheese varieties
Raw cheese enthusiasts seeking unique, handcrafted varieties need look no further than their local artisan producers. These small-batch, regional cheesemakers are crafting cheeses with distinct flavors, textures, and stories that reflect their terroir and craftsmanship. For instance, in Vermont, Jasper Hill Farm’s Alpha Tolman is a raw cow’s milk cheese aged for 60–90 days, resulting in a nutty, brothy interior with a natural rind that whispers of the grassy pastures where the cows graze. Similarly, in California, Bleating Heart Cheese’s Red Rock—a raw sheep’s milk cheese—offers a firm yet crumbly texture with hints of caramel and lanolin, aged for a minimum of 6 months to develop its complexity. These examples highlight how local artisans are elevating raw cheese beyond commodity products, creating edible expressions of their regions.
To find these treasures, start by visiting farmers’ markets or specialty cheese shops, where producers often showcase their wares. Ask for raw milk options and inquire about the aging process, as this directly impacts flavor and safety. For example, raw cheeses aged over 60 days are considered safe by FDA standards due to the natural acidification process that inhibits harmful bacteria. Pairing these cheeses with regional accompaniments—such as local honey, artisanal bread, or seasonal fruit—enhances their character and supports a broader community of small-scale food producers.
When selecting raw artisan cheeses, consider the seasonality of milk. Cows, goats, and sheep produce milk with varying fat and protein levels throughout the year, influencing the cheese’s final profile. Spring milk, rich from fresh pasture, often yields sweeter, more delicate cheeses, while winter milk may produce denser, earthier varieties. For instance, Old Chatham Sheepherding Company in New York crafts their Ewe’s Blue using seasonal raw sheep’s milk, resulting in a cheese that evolves subtly with the seasons. This awareness of seasonality not only deepens appreciation but also fosters a connection to the agricultural rhythms behind each wheel.
Finally, supporting local raw cheese producers has tangible benefits beyond taste. Small-batch cheesemakers often prioritize sustainable practices, such as pasture-raising animals and using renewable energy, reducing the environmental footprint of their products. Additionally, purchasing directly from these artisans keeps money within the regional economy and preserves traditional cheesemaking techniques that might otherwise be lost. For those new to raw cheese, start with milder varieties like Cows Creek’s raw cheddar from Oregon, aged 3–6 months for a smooth, buttery introduction, before exploring bolder options like Von Trapp Farmstead’s raw Oma, a semi-hard cheese with a pungent, washed rind. Each bite becomes a celebration of place, craft, and community.
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Raw Milk Cheese Types: Varieties like cheddar, gouda, brie, and alpine styles made with raw milk
Raw milk cheeses offer a depth of flavor and complexity that pasteurized versions often lack, thanks to the preservation of natural enzymes and bacteria. Among the most sought-after varieties are raw milk cheddar, gouda, brie, and alpine styles, each bringing its own unique characteristics to the table. Raw milk cheddar, for instance, tends to have a sharper, more earthy profile compared to its pasteurized counterpart, with brands like Grafton Village Cheese and Cabot Creamery offering standout options. These cheeses are aged for a minimum of 60 days to comply with FDA regulations, ensuring safety while maintaining their raw status.
When exploring raw milk gouda, look for brands like Beemster or Old Amsterdam, which showcase the nutty, caramelized flavors that raw milk enhances. Gouda made from raw milk often has a creamier texture and a more pronounced sweetness, especially in aged varieties. Pairing suggestions include crusty bread, crisp apples, or a glass of Riesling to complement its rich profile. For those new to raw milk cheeses, starting with a younger gouda can provide a milder introduction before graduating to more intense, aged versions.
Brie lovers will appreciate raw milk versions like those from Marin French Cheese or Cypress Grove, which offer a more complex, mushroomy flavor and a silkier rind. Raw milk brie tends to ripen more dynamically, developing deeper notes of butter and truffle as it ages. Serving tip: let the cheese come to room temperature for at least 30 minutes to fully experience its creamy texture and aromatic qualities. Avoid overheating, as this can cause the cheese to become oily or lose its structure.
Alpine-style raw milk cheeses, such as those from Switzerland’s Emmi or France’s Beaufort, are a must-try for fans of hearty, robust flavors. These cheeses are often made from milk from cows grazing on high-altitude pastures, imparting a grassy, floral quality. Alpine cheeses are versatile in the kitchen—grate them over pasta, melt them into fondue, or enjoy them on a cheese board with cured meats and pickled vegetables. When selecting, opt for wheels with a natural rind and a firm but supple texture for the best experience.
Incorporating raw milk cheeses into your repertoire requires attention to storage and handling. Keep them wrapped in wax or parchment paper, not plastic, to allow them to breathe. Refrigerate at a consistent temperature (around 45°F) and consume within a week of opening for optimal freshness. For those with sensitive palates or dietary restrictions, raw milk cheeses may offer better digestibility due to their live cultures, though individual reactions vary. Whether you’re a seasoned cheese enthusiast or a curious newcomer, raw milk varieties like cheddar, gouda, brie, and alpine styles promise a sensory journey worth exploring.
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Organic Raw Cheese Options: Certified organic brands focusing on sustainable, raw milk cheese production
Raw cheese enthusiasts seeking organic options have a growing array of choices, thanks to brands prioritizing sustainability and traditional methods. Among these, Organic Valley stands out as a pioneer, offering raw milk cheeses like cheddar and Gruyère. Their commitment to organic farming ensures cows graze on pesticide-free pastures, while their raw milk retains natural enzymes and probiotics, enhancing flavor and digestibility. For those prioritizing health and sustainability, this brand bridges the gap between artisanal quality and accessibility, available in many mainstream grocery stores.
For a more artisanal experience, Vermont Creamery offers certified organic raw milk cheeses like coulommiers and aged cheddars. Their small-batch production highlights the terroir of Vermont’s organic farms, where cows are pasture-raised year-round. These cheeses are ideal for discerning palates seeking complex flavors and ethical production. While pricier than conventional options, they’re a worthwhile investment for special occasions or elevating everyday meals. Look for them in specialty cheese shops or online retailers.
If you’re new to raw cheese, start with Redwood Hill Farm’s organic raw goat cheese. Their fresh chèvre and aged wheels are milder and easier to pair with dishes, making them beginner-friendly. Goat’s milk is naturally lower in lactose, appealing to those with sensitivities. Redwood Hill’s regenerative farming practices also focus on soil health, ensuring long-term sustainability. Available in health food stores and co-ops, their cheeses are a versatile entry point into the world of organic raw dairy.
When selecting organic raw cheese, prioritize brands with transparent sourcing and certifications like USDA Organic or Animal Welfare Approved. Store cheese properly—wrap in wax or parchment paper, not plastic, to maintain humidity without suffocating it. Serve at room temperature to unlock full flavor profiles. Pair with organic wines or raw honey for a synergistic, sustainable experience. By supporting these brands, you’re not just savoring exceptional cheese but also voting for a healthier planet.
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Where to Buy Raw Cheese: Specialty stores, farmers' markets, and online retailers stocking raw cheese brands
Raw cheese enthusiasts often face a challenge: finding authentic, unpasteurized options in a market dominated by mass-produced dairy. Specialty stores emerge as a reliable haven for these connoisseurs. Establishments like Murray’s Cheese in New York or The Cheese Store of Beverly Hills curate selections from artisanal producers, ensuring labels like "raw milk" are clearly marked. These stores prioritize education, with staff trained to explain aging processes, flavor profiles, and proper storage (raw cheese should be kept at 35–40°F to preserve freshness). While prices may be higher ($20–$50 per pound), the investment yields unparalleled complexity in cheeses like Comté or Gruyère.
Farmers markets offer a direct pipeline to raw cheese, often sourced from local dairies operating within state regulations (since interstate raw milk cheese must be aged 60+ days per FDA rules). Vendors at markets such as the Ferry Plaza Farmers Market in San Francisco or the Union Square Greenmarket in New York frequently showcase seasonal varieties, like springtime goat’s milk cheeses or fall-harvest alpine styles. Pro tip: Arrive early to secure limited-batch offerings and engage producers about their herd’s diet—grass-fed cows yield richer, more nuanced flavors. Bring a cooler with ice packs if traveling far; raw cheese’s delicate structure degrades rapidly in heat.
For those in regions lacking specialty shops or markets, online retailers bridge the gap. Websites like Jasper Hill Farm or Cowgirl Creamery ship raw milk cheeses nationwide, adhering to temperature-controlled packaging to maintain integrity. Subscription services such as The Cheese of the Month Club introduce subscribers to rotating selections, often including raw varieties like Vermont’s Cabot Clothbound Cheddar. Caution: Verify shipping times to avoid weekend delays, as prolonged transit can compromise quality. Some platforms also offer pairing guides, suggesting wines or charcuterie to elevate the tasting experience.
Comparing these avenues reveals trade-offs. Specialty stores provide immediate gratification and sensory inspection, but selection may skew toward popular brands. Farmers markets foster transparency and seasonality but demand local proximity and early attendance. Online retailers offer unparalleled variety yet introduce risks of shipping mishaps. The ideal approach? Combine strategies—use online research to identify brands, sample at a specialty store, then source directly from farmers or producers when possible. This hybrid method ensures both consistency and discovery in the pursuit of raw cheese excellence.
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Frequently asked questions
Popular raw cheese brands include Vermont Creamery, Jasper Hill Farm, and Cypress Grove.
Yes, brands like Beemster (raw milk cheddar) and Bucheron (raw goat cheese) are often found in specialty cheese sections of grocery stores.
Yes, traditional raw milk cheeses like Comté and Parmigiano-Reggiano are available in many specialty cheese shops and upscale grocery stores.
