Organic and raw milk cheese

Americans love their cheese, including organic cheese, a slowly growing niche. By far the most popular cheese varieties are cheddar and mozzarella. In 2005, over 526 million pounds of cheddar were sold in the U.S.

Cheese is nutritionally dense, with 2-9 gm of protein/ounce, Vitamin A, calcium, and trace amounts of iron. Its saturated fat and cholesterol content are derived from the source of the cheese, be it cow, sheep, goat, or camel. When eaten in moderation, a little fresh, organic cheese goes a long way.

For tips on buying, handling, and using cheese, go to the American Cheese Society website.



Below is a list of a few purveyors of fine organic and raw milk cheese, as well as milk and other other dairy products.

Loleta Cheese Factory
Mercola Cheese
Willow Hill Farm, Vermont organic sheep cheese

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