Package of raw milk cheddar and some organic apples from a recent shopping trip
Durham is about sixty miles from Wichita, so I guess that makes this cheddar pretty darn "locavore." On top of that, this is some really tasty cheddar. The texture is a bit harder than I'm used to with cheddars, but not quite as hard as a parmesan or pecorino. Here in Wichita, Green Acres Market carries a few of the Jason Wiebe Dairy cheeses or they're available online.
Why raw milk?
- The Wulzen Factor prevents calcification of the joints (degenerative arthritis), arterial hardening, cataracts and pineal gland calcification. The Wulzen Factor is only present in raw milk (location 647).
- Pasteurization destroys vitamin B12 (location 1041).
- Raw milk has naturally-occurring protective bacteria (location 1160).
- Pasteurization changes the amino acids lysine and tyrosine, making complex proteins less available (location 1163).
- Raw milk has more than two times more vitamin C and other water-soluble vitamins than pasteurized milk (location 1163).
- Raw milk makes minerals such as calcium, chloride, magnesium and potassium more readily available to your body (location 1166).
- Pasteurization kills all of milk's enzymes (location 1170).
To find raw milk in your area, you can visit RealMilk.com.
I mostly eat this cheddar with my lunch, but I occasionally like to make things with it. Here are my recipes: