RAW FARM SAYS NO TO POTATO STARCH, CELLULOSE OR NATAMYCIN IN THEIR CHEESE PRODUCTS

Raw cheddar cheese is my favorite cheese at the grocery store. But, not every cheese is truly raw. RAW FARM Raw Cheddar Cheese is truly raw. It doesn’t have any of the bad stuff like cellulose or natamycin, like other cheddar cheese brands on the market.

RAW FARM RAW CHEDDAR, THE #1 RAW SHREDDED CHEESE IN THE USA

RAW FARM began selling its shredded raw cheddar in 2015. When we were making this product, we learned that our customers wanted a clean shredded cheese option. The shredded cheese brands at the grocery store, including the organic options, often add potato starch or powdered cellulose and natamycin. These additivies are harmful for the gut.

CELLULOSE

Cellulose, wood pulp, is added to prevent caking and clumping of the cheese. Why would you add wood pulp into cheese? We choose not to add this item into our shredded raw cheddar because we do not care about the clumping. Our customers would rather have a natural product that they can break apart and crumble in their hands, than to choose gut-damaging properties to make things easier.

NATAMYCIN

Natamycin is a mold inhibitor. It is very rare to find mold in raw cheddar cheese. We do not need to use this ingredient. Many cheese companies choose to add natamycin because their cheese is low quality and pasteurized (when a product is pasteurized, it loses its bacteria and enzymes that keep the product alive. It putrifies and spoils). Raw products do not putrify or spoil! You can continue to age RAW FARM Raw Cheddar Cheese in your home.

So, what is in our raw cheddar cheese?

RAW FARM Raw Cheddar Cheese proudly has 4 natural ingredients: WHOLE RAW MILK, VEGETABLE RENNET, CULTURES, KOSHER SEA SALT. that’s it!

Our shredded cheese option simply goes into a shredder and is packaged in our BPA/BPS free non toxic packaging. Nothing added or altered. As nature intended.

Our Raw Cheddar has aged a minimum of 60 days and is truly traditional artisan raw cheddar. Made with Whole Raw Milk, each block is packed with bioavailable vitamins, minerals, enzymes, beneficial bacteria, naturally occurring CLA, and Omega-3 fatty acids.  Raw Cheddar's ease of digestibility gives those who experience discomfort with processed cheese products a delicious and natural option. No coloring was ever added. We believe in keeping our products TRULY raw, which involves never heating above 102° F. Many other so-called “raw” cheese are actually heated to temperatures just under the legal pasteurized temperature of 161° F, which denatures proteins, and enzymes, and kills beneficial bacteria that aid in the digestion of dairy.