Package of raw milk cheddar and some organic apples from a recent shopping trip
Durham is about sixty miles from Wichita, so I guess that makes this cheddar pretty darn "locavore." On top of that, this is some really tasty cheddar. The texture is a bit harder than I'm used to with cheddars, but not quite as hard as a parmesan or pecorino. Here in Wichita, Green Acres Market carries a few of the Jason Wiebe Dairy cheeses or they're available online.
Why raw milk?
- The Wulzen Factor prevents calcification of the joints (degenerative arthritis), arterial hardening, cataracts and pineal gland calcification. The Wulzen Factor is only present in raw milk (location 647).
- Pasteurization destroys vitamin B12 (location 1041).
- Raw milk has naturally-occurring protective bacteria (location 1160).
- Pasteurization changes the amino acids lysine and tyrosine, making complex proteins less available (location 1163).
- Raw milk has more than two times more vitamin C and other water-soluble vitamins than pasteurized milk (location 1163).
- Raw milk makes minerals such as calcium, chloride, magnesium and potassium more readily available to your body (location 1166).
- Pasteurization kills all of milk's enzymes (location 1170).
To find raw milk in your area, you can visit RealMilk.com.
I mostly eat this cheddar with my lunch, but I occasionally like to make things with it. Here are my recipes:
Mmm, cheddar with apples! Nothing better. I know we have locally-produced cheddar cheese--I'll have to check into a raw one. I have noticed that better-tasting (IMO) cheddar cheeses are much harder than, say, the orange block of Kraft from the grocery store.
ReplyDeleteThat quiche recipe looks mighty good. I like the idea of green pea risotto too. Yum.
ReplyDeleteDon't know about raw milk, though. Have to think that one over. :)
I am all for the benefits of raw milk. Unfortunately, Australian food laws don't permit its sale. I love your cheese dish suggestions!
ReplyDeleteWhat a great little blog you have.
ReplyDeleteRaw milk is the best. Having worked at a dairy I used to scoop it straight out of the vat after milking, still warm. The flavour is so very different to the bought variety.
One day I hope to have our own house cows to milk. Imagine all the lovely cheese, yoghurt and butter then :). x
So nice you have local raw milk cheese This cheddar sounds delicious and I like your list of cheese recipes. I often wish we could have a cow in our backyard...perhaps someday!
ReplyDeleteIt's 6am and my mouth is watering, lol. I loveeeee good cheddar cheese. In all honesty, I don't think I've ever tried anything made with raw milk, if I have I don't remember. (Which is a little embarrassing seeing as eating "healthy food" is a huge part of what I teach people).
ReplyDeleteI am absolutely cheese lover! And (as UK fan:)) I adore cheddar!... There are sometimes really nice pieces of British cheddar here (in Czech republic) in shops aswell, so, I can buy it too - which makes me really happy:)
ReplyDeleteIt remins me I haven't been to cheese shop for such a long time! What a pity...
Cheddar from supermarket isn't such delight as the one from cheese shop:)
as you know I am french so I absolutely must approve you : raw milk is essential especially for a good cheese ;D
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