For individuals and families seeking high nutritional value and reduced risk of exposure to the toxins associated with factory farming practices, organic cheese is a healthy option.
Organic Valley crafts five varieties of semi-hard and semi-soft cheese from organic, non-homogenized, non-pasteurized milk. The organic milk used to craft our Grassmilk® cheeses comes from 100% grass-fed cows that receive only fresh pasture and dried forages, like hay, as well as minerals and vitamins as needed, but do not receive grain rations.
Organic Valley Grassmilk Raw Sharp Cheddar is a semi-hard white cheddar, with top notes of grass and flower petal, and base notes of rich "umami" flavors like dark roasted pecans and butter-sautéed morels. Our raw sharp cheddar is aged a minimum of 6 months.
Organic Valley Grassmilk Raw Cheddar is a semi-hard white cheddar, with top notes of grass and flower petal, and based notes of rich "umami" flavors like dark roasted pecans and butter-sautéed morels. Our raw cheddar is aged a minimum of 60 days.
Organic Valley Raw Sharp Cheddar Cheese is a classic white cheddar crafted from organic, non-pasteurized milk. It is aged a minimum of 6 months for a delightfully sharp bite.
Organic Valley Raw Mild Cheddar Cheese is a classic white cheddar crafted from organic, non-pasteurized milk and aged a minimum of 60 days.
Organic Valley Raw Jack Style Semisoft Cheese is a semi-soft and open textured cheese with a slightly tart flavor. Crafted from organic, non-pasteurized milk and aged a minimum of 60 days.
We use vegetarian, microbial enzymes in most of our cheeses. Vegetarian, microbial enzymes are produced by a controlled fermentation process. An animal-derived lipase enzyme is used in only 1 variety of our cheese: Blue Cheese.
No, the milk is heat-treated but not fully pasteurized.