Swiss Cheese, 10oz

It's versatile in the kitchen.

Delicious on sandwiches, especially a reuben. Melt on top of of a burger (think a mushroom and swiss burger) or French onion soup. Slice it for snacking or add a flavor twist to a cheese board.

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).