Organic Raw Applewood Cheddar Cheese - 8oz block

An award winning applewood cheddar!

With an incredible flavor, this cheddar is by far the most versatile cheese! We often make a quick meal using a few thick slices of cheese plus an uncured Beef Stick or some sliced Summer Sausage, Ring Bologna, or Salami.

Organic Raw Cheese A2/A2

✔️ Raw Cheese - Never heated above 102 degrees
✔️ Certified Organic Cheese
✔️ Handmade in Small Batches with Delicious Flavor
✔️ Made with Milk from Pasture Raised, 100% Grass Fed Cows
✔️ No Hormones, Antibiotics, GMOs, or Vaccines
✔️ Contains 100% A2 Beta-Casein Protein

This is Truly Raw Cheese. To respect and preserve the healing power of raw milk's enzymes, probiotics, fats and proteins, we only warm the milk to 102 degrees F. (cow body temperature) during cheese making. Many "raw" cheeses are heated to just below legal pasteurization temperature of 161 degrees F. Heating cheese that much kills off many of the good bacteria that helps your body digest dairy.

Another benefit of our grass-fed raw milk cheese is the high amounts of naturally occurring Omega-3s and CLAs. Grass-fed Cow milk/cheese has about 3 times more of these healthy fats compared to the regular conventional milk/cheese you find the grocery stores. Omega-3s promote good heart health and overall enhanced brain function. CLAs are one of the best nutritional methods of defending against cancer and atherosclerosis.

All of our cheeses are made with raw organic A2/A2 milk from 100% grass fed Jersey cows. No corn, no soy, no antibiotics, no added hormones, no vaccines.

Pasteurized dairy kills the beneficial microbes that our intestines need to digest and assimilate the macro-nutrients that keep us healthy and strong.

Raw milk cheeses maintain the good characteristics of milk as it comes from the cow. These include myriads of the naturally present microbes in raw milk which aid in human digestion.  These cheeses tend to have more personality, a more robust flavor, when compared to cheeses made with pasteurized milk.

What is A2/A2?

In the past, there were only A2/A2 cows. These were the original genetics that produced healthy, hardy cattle that lived well off of grass and produced milk that was similar to all other mammal milk, even human milk. A2/A2 milk digested well and had the most health benefits as you can see in the health of our ancestors. Then, farmers began to breed cows for traits that produced the largest quantities of milk and were best suited to eat grains, without consideration to quality or the cows or our human’s health. This was to maximize yields and profits and sacrificed quality. Most of the healthy A2/A2 cows were bred out of the industry leaving many mixed A2/A1 breeds. Fortunately, a few remaining conscious farmers have been selectively breeding back in the A2/A2 trait and these cows are beginning to grow in population again. All our cows have been genetically tested and are A2/A2.

The cheeses made at Alpine Heritage Creamery are all made with milk from A2/A2 Jersey cows. That means that it contains 100% A2 beta-casein protein, which is more digestible. Some people who are intolerant to dairy can handle A2/A2 cheese.