We are bringing back our Field Notes, in these regular communications we will provide an overview of the products, nutritional information and culinary tips.
This week we are featuring 10% off Ithaca Milk Co. Raw Milk Plain and Sharp Cheddar Cheeses. These all-natural cheeses are made from pastured whole Jersey milk.
Pasteurized vs. Raw Milk Cheese
The Cultures for Health team explains the difference between Pasteurized Cheese and Raw Milk Cheese. Most of the cheese you find in the grocery store is pasteurized, which means it is made from milk that has been heated to 140 or 150 degrees Fahrenheit for a minimum of 30 minutes, before the temperature is lowered. The heating of the milk is to kill of any bacteria-some healthy, some not- before the cheese is made. Another reason for pasteurization is to keep up with the consumer demand for cheese and consistency of flavor.
Raw milk cheese which comes from unpasteurized milk, must be aged for at least 60 days at 35 degrees Fahrenheit or above before it can be released on the market. It tends to have more flavor and complexity than the pasteurized varieties. It is argued that the good bacteria found in clean raw-milk cheese actually protects the cheese from pathogens.
Cheese, like cheddar cheese, provides essential nutrients including protein, calcium, vitamin D and potassium. The Dietary Guidelines recommend three servings of dairy products per day, this could include cheese. One serving of cheese is about 1 1/2 ounces, which is roughly the size of 4 playing dice.
Ithaca Raw Milk Cheddar tastes great on its own or try it in a recipe. It makes a delicious grilled cheese sandwich, mac and cheese, or a great addition to your omelette and tacos!