What Makes this Cheese Different?

The highest quality cheese you can find --

  • Raw cheese with all nutrients and enzymes intact
  • 100% grass-fed
  • GMO Free, animal rennet only (NO use of Pfizer's microbial rennet)
  • Tested A2A2
  • Amish produced
  • Artisan, small-batch cheese

TRADITIONAL ANIMAL RENNET

Traditionally, cheese was made with just four ingredients: milk, salt, starter culture and animal rennet. Rennet is used as a clotting agent to curdle the milk into cheese, separating the liquid parts of milk from the solids. It’s an essential part of the cheese making process.

Today, there are four types of rennet used in the cheese making industry: animal rennet, vegetable rennet, microbial rennet, and a genetically modified version called FPC (fermentation-produced chymosin), made by Pfizer
Bioengineered chymosin (FPC) was granted Generally Regarded as Safe (GRAS) status, which exempted Pfizer from the pre-approved requirements that apply to other new food additives. This despite the fact that studies have detailed concerns about safety.

An estimated 90% of North American cheese is made with FPC rennet, and ingredient labels do not distinguish between bioengineered rennet and the original animal-based type so consumers have no way of knowing what they’re eating. 

There are no long-term safety studies of FPC, and there are health concerns including toxicity from residual biotoxins and allergenicity.

Traditional animal rennet is safer and results in better-tasting cheese.

Check out this article to learn more about why you should consume cheese made with animal rennet only.

SMALL BATCH

Artisan small-batch cheese production is a specialized process that prioritizes quality, craftsmanship, and traditional methods over mass production. These cheeses are typically made by skilled cheesemakers who oversee every step of the process, from selecting high-quality milk to aging the final product.

This approach to cheese-making contrasts sharply with industrial cheese production, which focuses on consistency and large-scale output. Artisan small-batch cheeses are often sought after by connoisseurs and food enthusiasts for their unique flavors, textures, and the story behind each wheel.


Key aspects of artisan small-batch cheese production include:

  1. Limited quantities: Production is kept small, often ranging from a few dozen to a few hundred wheels per batch.
  2. Handcrafted: Many steps are done by hand, allowing for greater attention to detail and quality control.
  3. Local ingredients: Our Artisan cheesemakers use raw milk produced on their own farms. 
  4. Traditional techniques: Time-honored methods are employed, often passed down through generations.
  5. Unique flavors: Small-batch production allows for experimentation with flavors, aging processes, and ingredients.
  6. Terroir: The cheese often reflects the characteristics of its local environment, including the animals' diet and regional microbial cultures.
  7. Personal touch: The cheesemaker's expertise and passion are reflected in the final product, often resulting in cheeses with distinct personalities.
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