RAW CHEESE



1.  THIS IS A HYPE AND A CRAZE. HOWEVER OUR CHEESES ARE ALSO AVAILABLE IN 100% GRASS-FED
    IF YOU WANT THEM THAT WAY. OF COURSE THERE IS AN ADDITIONAL COST TO THIS SPECIALTY.
    BUT THEY ARE PASTEURIZED NOT MADE FROM RAW (UNPASTEURIZED) MILK. 
    ORDER 100% GRASS-FED AMISH CHEESE HERE

2.  Whether grass-fed milk is better than grain-fed depends on WHICH grains are fed.
    Grass-fed can never ever be more tasty, nutritious or healthy for you than
    OATS or BARLEY. In addition, corn IS grass (monocotyledon). There are so many types
    of grass it is difficult to say which grasses are to be naturally grazed by which
    cows in which region of the world or area of your state.

3.  Cows are NOT wild animals. They can never be equated to "natural" because
    they have been domesticated for thousands of years and have not been "wild"
    for thousands of years. Hence, their dietary requirements can no longer be
    extrapolated to grass as being their only "natural" food anymore. All of that
    nonsense has been bred OUT of cows thousands of years ago.

4.  Cows in their TRUE natural grazing environment (as proposed) eat a variety of
    plants BESIDES grass. Many of them are toxic such as Tansy which grows abundantly
    in many pastures, in turn producing TOXIC milk.

5.  Anyone thinking that so-called unpasteurized "raw" milk cheese is not heated is
    mistaken. Raw milk cheese is still heated to promote the growth of the cheese
    cultures necessary to make any good cheese. Any amount of added heat WILL break
    and misform any natural protein enzymes in the milk and cheese. Enzymes which
    are BENEFICIAL to humans are produced "internally" within our own bodies themselves
    from protein building nutrients in our diets. Merely transplanting enzymes to the
    sides of our stomachs from external sources will be immediately broken down as any
    other food by the hydrocloric acid in our stomach. Enzymes are very fragile protein
    catalysts only useful for "speeding up" certain biological processes. You can't
    "eat" them to any significant benefit. They must be manufactured BY OUR BODIES
    INTERNALLY from other food nutrients. Biology is not that simple.

6.  Fans of raw milk often cite its creamy rich taste. Well this is because raw milk
    has more fat. As we all know by now, consuming more dense fats such as raw milk fat
    is very bad for your heart and can eventually cause death. In addition, more salt is
    needed in the creation of "raw" unpasturized cheese. This additional salt would void
    any net benefial claim to health that raw cheese is believed to provide. Salt is one
    of the major killers in our society. It is harsh on the kidneys and promotes heart
    disease. Our two major killers.

7.  Plant rennet (vegetarian) is actually a fungus (protist) and is NOT really
    a "plant" at all. Plant rennets are not good at producing a tasty quality hard
    or semi-hard cheese. Plant rennets are really only sufficient at producing
    VERY SOFT cheeses like cream cheeses, cottage cheese, etc. 

8.  NEVER consume raw milk or raw milk products unless the cow is loaded with
    antibiotics in which case the milk or cheese would no longer be "organic." And
    even then, viri are not killed by antibiotics. Many deadly diseases such as
    tuberculosis and rabies are passed through milk to humans which is why we should
    always pasteurize milk. There have been historical deadly epidemics caused by
    consuming unpasteurized milk when millions of cows had to be destroyed. A cow is a
    very messy animal. There is no gaurantee that some amount of animal feces along with
    harmful bacteria or pathogens will not end up in raw milk. Their utters often drag
    along the ground which is covered with feces. THERE IS NO WAY TO "ASSURE" YOURSELF
    THAT PROPER MEASURES ARE ALWAYS 100% IN FORCE THAT PREVENT CONTAMINATION OF RAW MILK 
    EVEN IF SUCH WERE POSSIBLE. It must be pasteurized. Eating raw unpasteurized milk
    is like eating raw meat.

9.  Remember, in days of old, most people didn't live past thirty years old. 

10. Also it is important to note that HAY IS GRASS. The best hay is a grass called
    alfalfa. The best milk is produced by feeding a cow a combination diet of alfalfa
    hay, green whole food processed organic fortified grain pellets (similar to rabbit
    food pellets), and some pasture grazing time. The grain pellets may contain some
    SPIRULINA
    , the most nutritious and healthy natural food on this planet.
    A hundred times more nutritious and anti-oxidant than grass. The grain pellets may be
    considered the granola for cows. All three are necessary for a healthy cow. An
    all pasture grass-fed cow is unconscionable. They will not be healthy. Domestic
    cows need more than that. Unhealthy cows produce weird cheese.

11. Furthermore, cows that only consume field grass emit about one-third more
    greenhouse gas (methane) than ordinary cows that consume grain and hay. This
    in turn contributes to more global warming and climate changes.

12. As you can see, there are a lot of combinations, issues, considerations, and
    permutations involved here. It is a misnomer, mythical, and way too simple to
    just say "grass-fed." 

13. IN ESSENCE, GRASS-FED CHEESE IS "OKAY." RAW GRASS CHEESE? FORGET IT.

Just A Sampling of Raw Milk/Cheese Incidents:

* October 9, 2012--Listeria concerns prompt recall of cheese sold in Ohio
By: Associated Press
LOUISVILLE, Ky. - Kenny's Farmhouse Cheese has recalled several varieties of cheese due
to possible listeria monocytogenes contamination. A statement from the Austin, Ky.,
company on the U.S. Food and Drug Administration's website says the varieties are Kentucky
Rose, Kentucky Bleu, Awe-Brie and Tomme de Nena. The statement said listeria monocytogenes
can cause serious and sometimes fatal infections in young children, frail or elderly people
and others with weakened immune systems. It can cause miscarriages and stillbirths among
pregnant women. The cheeses were sold to farmers markets, restaurants, distributors and
retail stores in Florida, Indiana, Illinois, Kentucky, Ohio, Tennessee and Virginia between
Aug. 22 and Sept. 25. Whole Foods Market also issued a recall for the Kenny's products sold
in its Louisville, Ky., and Nashville, Tenn., stores.
Read more: http://www.newsnet5.com/dpp/money/consumer/recalls/
                  listeria-concerns-prompt-recall-of-cheese-sold-in-ohio#ixzz28oNmFFKu
 
* July 2007--Two dozen people in Eastern Ontario became ill after eating
unpasteurized cheese. The unpasteurized cheese caused several cases of bacterial
infection. Symptoms included diarrhea, stomach cramps, fevers and headaches.

* February 2007-- Enterococci from Raw Milk Cheese: Antibiotic Resistance, Virulence
Factors, and Persistence of Particular Strains in the Products: Authors: Templer,
S.P.1; Baumgartner, A.1. Source: Journal of Food Protection®, Volume 70, Number 2,
February 2007 , pp. 450-455(6). Publisher: International Association for Food Protection.
Abstract: Enterococci are natural residents of human and animal intestinal tracts,
and grow to high numbers in a variety of cheeses. The aim of this study was to
determine the diversity of enterococci in two types of artisanal raw milk cheese
and to investigate whether particular strains with triple resistance against
chloramphenicol (Chl), tetracycline (Tet), and erythromycin (Ery) persist in the
production system. Of 46 cheese samples, a total of 312 Enterococcus strains were
isolated over a 5-month period on selective agar plates containing Chl, Tet, or,
Ery. Enterococcus faecalis was the predominant species (80.7%), followed by
Enterococcus faecium (5.1%), and Enterococcus durans (11.7%). According to the
phenotypic resistance patterns, a selection of 150 strains was analyzed with PCR
for the presence of genes encoding resistance to Ery (ereA, ereB, mphA, ermA, ermB,
ermC, mrsA/mrsB, mefA/mefE), and Tet (tetM, tetL). Because virulence factors have
been linked to the pathogenicity of enterococci, the strain selection was also tested
for the presence of the following virulence factors: Agg, GelE, Cyl, Esp, EfaAfs,
EfaAfm, Cpd, Cob, and Ccf. All tested strains contained at least two of the nine
virulence genes taken into analysis. Pulsed-field gel electrophoresis patterns of
the isolates showed a limited persistence of several strains over a period of 1 to
2 months in Schabziger, and more than 2 months in Appenzeller. Finally, the
enterococcal flora in the two types of cheeses seems to be rather unrelated. Within
150 strains from 25 different cheese samples (11 Appenzeller and 14 Schabziger), 41
pulsed-field gel electrophoresis patterns could be identified, and only 1 of these
was found in enterococci from both types of cheese. Document Type: Research article.
WHAT THIS MEANS TO YOU? THERE'S CREEPY UNHEALTHY STUFF IN RAW MILK AND RAW CHEESE!

* Mar 17, 2005--35 cases of tuberculosis in New York City that have been linked
to raw-milk products. The cases occurred from 2001 to 2004 and were caused by
Mycobacterium bovis, which can be found in raw milk from infected cattle, the New York
City Department of Health and Mental Hygiene (NYCDH) said in a Mar 15 statement.
In one case, a 15-month-old child died of complications of M bovis infection.

* July 2004--The Indiana Public Health Department advised consumers to check their
refrigerators and freezers for raw milk cheese that may be contaminated with salmonella.
Routine product sampling found the bacteria in lot number 139 of "Natural Raw Milk
Cheese" made by Meadow Valley Farm after the cheese was distributed to farmers' markets
and specialty food stores in parts of Indiana and Wisconsin. 

* 2002-2003--Two children were hospitalized in Ohio for infection with Salmonella
enterica serotype Typhimurium. These children and 60 other people in Illinois, Indiana,
Ohio, and Tennessee developed bloody diarrhea, cramps, fever, chills, and vomiting from
S. Typhimurium tracked to consuming raw milk. The milk producer voluntarily relinquished
its license for selling raw milk upon recommendation of the Ohio Department of Agriculture.

* 2000-2001--In North Carolina, 12 adults were infected with Listeria monocytogenes linked
to homemade, Mexican-style fresh soft cheese produced from contaminated raw milk sold by a
local dairy farm. Ten of the 12 victims were pregnant women, and infection with the bacterium
resulted in five stillbirths, three premature deliveries, and two infected newborns.

* 1998--In Massachusetts, 66 people received injections to protect against potential
exposure to rabies after drinking unpasteurized milk from a local dairy. A cow that died
at the dairy was found to be infected with rabies. Rabies can be transmitted to humans
through milk.



In Moderation Most Cheese Is Good Food. BUT TRY AN AMISH CHEESE TODAY !

THE BENEFITS OF UNPASTEURIZED (RAW) MILK/CHEESE? MORE INFO..