Beyond Organic Raw Cheese is never heated above 101 degrees, but is kept at that temperature for a longer period of time than commercially processed cheeses, to kill bad bacteria. So, Beyond Organic Raw Cheese is technically "raw".
Jordan Rubin's Beyond Organic Raw Cheese is processed on the same land where the cows are milked and done in small batches to bring you the best product. Most "Raw Cheese", from other manufacturers, is heated to just 1 degree under traditional pasteurization temperatures so that it can be called "raw" without actually being much different from every other cheese product in the market. Beyond Organic uses very low temperature pasteurization so that the vitamins and nutrients in the milk are not destroyed.
Beyond Organic Raw Cheese is made from real whole milk that runs about 4.5% fat and is rich in Omega 3s.
In addition to all of that, Jordan infuses each batch of cheese with probiotics!
Beyond Organic Raw Cheese is available in Cheddar, Jack and Havarti
- Green Fed
- No Antibiotics, vaccinations, pesticides or fungicides.
- Farmstead and Artisanal Productin methods
- Probiotic Infused
- Never Heated above 101 degrees
- Made with A1 Casein free milk. Click here to learn why is this so important
Beyond Organic Raw Cheese is an artisanal, hand-crafted, never heated above 101 degrees, cheese infused with probiotics. Beyond Organic cheese is created by their own award winning cheese maker. Made fresh on a family owned farm from raw milk produced by GreenFed cows, and infused with a powerful clinically studied probiotic, Really Raw Cheese is amongst the purest and healthiest cheese in the world! Beyond Organic Raw Cheese provides high quality protein, calcium and vitamins and is easy to digest.
You’ve never had a cheese until you’ve consumed Really Raw Cheese. 100 % Green-Fed, organically produced, high quality cheese, coming from dairy that has a unique genetic composition providing for great health. Probiotic infused to support digestive and immune system health. Really Raw Cheese is never heated above cow body temperature. That’s 101.5 degrees for those not familiar with bovine health. Really Raw Cheese comes in multiple varieties is farmstead and artisanal which means we make it in small batches, hand-crafted, old-world produced, using the highest quality, full mineral sea salt, infused with probiotics, great for you and your family.
A GreenFed diet is ideal to create health for ruminant animals such as cows, goats and sheep. Beyond Organic cows are raised on pastures that are pesticide, herbicide and chemical fertilizer free. They consume grass and other forage such as forbs, legumes, and herbs. When consuming GreenFed beef and dairy you can be sure you are getting the proper balance of omega 3 to omega 6 fatty acids. Beyond Organic’s GreenFed meat and dairy products are loaded with probiotics, enzymes, vitamins, minerals, omega 3 fatty acids and CLA.
Cheese. Wonderful, delightful cheese. Americans produce and eat more cheese than any other nation. Its versatility is undeniable. A simple tray of cheese set out prior to eating transforms a meal into a party. Melted over vegetables, it turns picky children into connoisseurs. Served at the end of a meal it can elicit wonder and awea pre-postprandial indulgence.
Yet, some cheese does disappoint. Once the providence of artisanal craftsman, cheese entered the mainstream years ago. Bricks and slices inhabit miles of space in grocery stores around the country. It is a testament to our love of cheese any cheesethat such a sight exists. If youve ever had a bite of truly artisanal cheese,you know that it satisfies on a different plane than the mass produced wall of cheese in your local supermarket.
At Beyond Organic, we dont love cheese. We love great cheese. Our decision to craft cheese was a natural one, but it was not an easy one. A commitment to great cheese is a commitment to travelling back in time. The two most important ingredients today are the same as they were 2,000 years agogreat milk and lots of time. Mass produced cheese rarely uses eitherand the proof is in the flavor.
The Art in Artisanal
A great sculptor can take a simple piece of bronze and shape it into art. Cheese making is a similarly transformative process. It requires taking a precious ingredient raw, whole milkand using artistic craftsmanship applied over time, creating a product that is fundamentally different than the milk that you started with. It is a process that is best described as arthence, the term artisanal.
At Beyond Organic, our cheese starts with one of our most precious resourcesour milk. Much like cheese, the startling majority of milk consumed in the United States is mass produced. Its hard to create great art with factory farm milk. Our milk comes from GreenFedTM cows allowed to freely roam green pastures, sampling from Natures buffet. The grass, herbs, forbs and legumes they eat are their natural dietwhat cows have been consuming for thousands of years.
The milk these cows produce is unparalleled in both health benefits and flavor. It has a healthy ratio of omega-3 to omega-6 fattty aicds. It has vitamin E and beta carotene.
Our GreenFed dairy also contains conjugated linolenic acid (CLA) a fatty acid that has been the subject of a substantial amount of research over the last several years. Our cows are never given antibiotics or growth hormones, and the land they graze is certified organic and is never sprayed with chemicals. The milk is rich and creamy, and it tastes unlike any milk found in supermarkets today. If milk can be artisanal, ours is. Its also the ideal starting point for a great cheese.
From there, our artisanal cheese maker takes over. The milk is allowed to settle, with the whey rising to the top and the curd remaining on the bottom. The wheyliquid gold in its own rightis siphoned off, cultures are added and the curd is pressed into wheel-shaped molds. The cultures will dominate the aging process and determine the type of cheese created.
The above description is overly simplistic. There are variables that only God controls and that is the true art of cheese making. Our cows diets change throughout the yeardifferent greens grow at different times of the year. Milk taken from the cows in January may have slight taste differences than milk taken in August subtly changing the end product of the cheese. Additionally, we never pasteurize our milkit is never heated above cow body temperature (around 101.5 Fahrenheit). This is what we refer to as Really Raw. Mass producers of cheese love pasteurized milk because it delivers a uniform flavor and texture every time. Finally, how long you age the cheese will also affect the end result. Our cheese is ready when its readyand that is exactly the way we want it.
Beyond Organic GreenFed Raw Cheese So Unique?
Really Rawit is never heated above cow body temperature (around 101.5 Fahrenheit)
GreenFedTMour dairy cattle intensely graze on grasses and greens such as forbs, herbs and legumesno grainwhile free-roaming our thousands of acres of organic pasture in the foothills of the Ozark Mountains
Ancient Breedingbringing back an ancient genetic profile originating in India, Africa and the Middle East for dairy cattle that thrive on greens, and yield wide nutrient diversity and high nutrient density
True Whole Milkno skimming of fat, resulting in a complete, more natural balance and seasonal variation of fats and proteins providing key minerals and fat-soluble vitamins
Farmstead and Artisanal
our cheese is processed right on our farm and hand crafted according to Olde World customs and methods
Those variables are anathema to the factories that mass produce cheese. They want their cheese to taste exactly the same every day of the year. That is why they ultra-heat pasteurize the milk and age the cheese the exact same way every time. At Beyond Organic, that will never be our goal. If our cheese tastes different from batch to batch, then we know we are practicing the art of cheese making. Taste is subjective, and you may prefer one batch to another, but the cheese will always be great.
Art You Can eat
Cheddar cheese is perhaps the most ubiquitous of cheeses. It is the most populous inhabitant of the aforementioned wall of cheese. Unfortunately, the insipid flavor and texture of mass-produced
cheddar cheese comically undervalues the true greatness of cheddar. This is a particular
shame. True cheddar cheese (the name is derived from cheddars origin,
the English village of Cheddar in Somerset) was once described by the
father of Cheddar cheese, Joseph Harding, as close and firm in texture, yet
mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavour full
and fine. . . That hardly seems like the description one would use to describe
run-of-the-mill mass-produced cheddar cheese.
Beyond Organic Raw Cheddar is what artisanal cheese is supposed to be. It is pleasingly sharp, with a crumbly texture, and a richness and complexity of flavor that can be found only in a raw milk, aged cheese. Once you taste the flavor and experience the health benefits, youll find it hard to go back to the processed cheddar so prevalent in stores today.
Beyond Organic Raw havarti is an altogether different cheese. havarti is a Danish cheese that first
came to be in the mid-1800s. Much like cheddar cheese, what once started
out as a uniquely artisanal tradition has been forsaken in the name of commerce. Originally, havarti cheese was made from raw milk. Today, much of the havarti that you find is known as "cream havarti." It uses highly pasteurized milk and is barely aged. It doesn’t compare in craftsmanship, texture or flavor to the original.
Our Raw Havarti is aged to create a pliable, semi-soft texture. It has a rich, almost buttery flavor with just a hint of tanginess. It is also versatile—great sliced and wonderful toasted or melted, where the buttery flavor becomes even more pronounced. It is the mildest of our cheeses and a great entry into the world of artisanal cheese making.
It has been said, "Art is to be consumed." Never has that phrase been more applicable than with Beyond Organic Raw Cheeses.