Colby Cheese, 8oz

It's versatile in the kitchen.

Great for cubing and snacking. Also wonderful on sandwiches, in mac and cheese, or for topping casseroles.

Yes, it's really raw cheese!

The milk is heated just enough to create a welcoming environment for cheese cultures. It's never heated past 110F to preserve all the goodness of raw! It's aged a minimum of 60 days.

What's A2/A2 cheese?

A2/A2 has to do with the type of protein in the milk. A few thousand years ago, cows in Europe were stressed and had a genetic mutation. Their new genetics made them produce a brand new type of beta-casein protein - A1! Now, basically all milk (and cheese) in the US has a mix of A1 and A2 protein. 

The bad news is that not everyone can tolerate the A1 beta-casein protein. It may cause stomach issues from mild to severe. The good news is that the switch to A2/A2 dairy may let you eat cheese again!

Storage 

Should last 4-6 months in the fridge unopened. Once opened, keep covered or in a container (like a ziplock bag, wrapped in parchment paper, or a glass Pyrex).