Description

NOTE: We are now offering a rennet-free option for the Raw No-Salt Cheese. During this cheesemaking process, we allow the milk to naturally curdle on its own without the use of rennet. It does create a softer and more acidic tasting cheese, with the advantage of truly no salt – even from the rennet. The organic rennet we use (Walcoren) does include a small amount of salt to preserve it. We’re excited to offer this no-rennet option to members of Healthfully Farm.

Additional Note: We started using whole milk for the with rennet cheese option. As a result, we had to increase the price. It is drier and has a cheddar flavor (we use the cheddaring process to make it).

This raw no-salt cheese comes from the milk of our Jersey-cross cows. The cows have never been vaccinated or injected with anything their entire lives. The cows have access to pasture all the time and are fed a high-quality diet of raw, organic, fermented forages and dry hay. We also offer the cows a small amount of organic ancient grain twice a day. This product is only available to members of the private association and is NOT for sale to the general public.
We currently use skim milk to make our raw no-salt cheese. We use an organic rennet (Walcoren) to set the curds or if you select no rennet we allow the milk to sit out a room temperature, naturally acidify and curdle. We then drain the whey and press the whey out of the cheese. From there, we put the cheese in glass mason jars. It is a fresh cheese that can be used as a mineral supplement when honey is added. Since it is a fresh cheese, it may continue to whey off in the jar. You can pour the whey off or leave it to further acidify the cheese. We hope you enjoy this healthful product straight from our farm!