Milk, vegetable rennet, culture, celtic sea salt
All Goat Cheeses are raw and made on a neighboring Amish Farm – from full fat goats milk – with the natural Enzymes and Probiotics alive! The milk is never heated past 102 degrees during the cheese making process. Many so-called ‘raw’ cheeses are actually heated to 160 degrees! Just shy of the legal definition of pasteurization. Ours are NOT! All cheese in this category have a A2/A2 protein profile.