Organic Valley, a farmer owned organic dairy cooperative.
1687 Owners Strong
Raw Sharp Cheddar, 8 oz
Our award-winning Raw Milk Sharp Cheddar is a cheese lover’s dream. This cheddar is made from the milk of humanely raised, pastured cows, and is aged for 300 days for sensational cheddar flavor.
Organic Counts
Your weekly purchase of 8 oz Raw Sharp Cheddar prevents the following annually:
4.7 lbs Synthetic Nitrogen Fertilizer
1 oz Synthetic Herbicides & Pesticides
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About this Product
Nutrition Facts
| Serving Size 1 oz. (28g) Servings Per Container varies |
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| Total Fat 9g | 14% | ||||
| Saturated Fat 6g | 30% | ||||
| Trans Fat 0 | |||||
| Cholesterol 30mg | 10% | ||||
| Sodium 170 | 7% | ||||
| Total Carbohydrate 0g | 0% | ||||
| Dietary Fiber 0g | 0% | ||||
| Sugars 0g | |||||
| Protein 7g | |||||
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| *Percent Daily Values are based on a 2,000 calorie diet. | |||||
UPC# 0 93966 11320 4
Ingredients
Organic Cultured Unpasteurized
Milk, Salt, Enzymes.
Storage and Handling
Refrigerate at a temperature of 33°-38°F.
Raw Sharp Cheddar: Shelf life under these conditions is 120 days from date of packaging.
Comments
Hi Ben - Thank you for your comments.
The labeling is misleading. Would it hurt to put it on the label on what temp it has been processed? I loved the taste, but won't buy it again for clearly shady marketing practices.
Hi Ema - Please know intent was never to mislead you. Because our raw cheeses are not pasteurized, they are legally considered "raw" and (by law) must be labeled as such. By keeping the milk below the pasteurization threshold, we are able to preserve certain microorganisms that give our cheese the unique flavor many of our consumers know and love. I've happily forwarded all of your comments along to our product team for any future considerations. Thanks for the feedback.
Hi Matthew - Thank you for your feedback. I'll be sure to pass your comments along to our packaging department. Have a great day!
Hi Maria – Please allow me to apologize for the confusion in the “heat treatment” of our raw cheeses. Legally, any milk that is not pasteurized is considered raw milk and must be labeled as such on products sold for consumption in the United States. "The parameters for pasteurization in the United States fall under The Pasteurized Milk Ordinance (PMO), a cooperative effort of industry and state regulatory agencies in conjunction with the Food and Drug Administration. For white fluid milk the time-temperature relationship for HTST processed milk is a minimum of 161°F for at least 15 seconds." – Dairy Foods
The difference in our "raw milk" cheeses is in the way our pasture-raised cow's milk is processed before the cheese making even begins. Referred to as "sub-pasteurization," our organic milk is "heat treated" to the threshold of pasteurization without actually being pasteurized. The benefit of using a heat-treated, as opposed to pasteurized, milk is that some of the natural enzymes (lipase, phosphatase, etc.) will not be denatured. This helps to impart a unique flavor profile to the cheese.
Hi Linda,
We make no claims to our cheese being 100% grass fed nor are they labeled as such. To clarify, our co-op requires all of its farmers to practice pasture-based production, meaning that a significant portion of our cows' diets comes from pasture. We recognize that cows are ruminant animals whose stomachs are designed to eat grass and forage plants. Since 1995 we have had a pasture policy with minimum requirements (which we fought hard to have included in the national organic standards) of 120 days of pasture each year, with grazing supplying a minimum of 30% of total diet (average dry matter intake). Many of our farmers are able to provide much more of their cow’s diet from grazing. However, very few have the conditions that allow for a 100% grass diet to fully meet the nutritional needs of their animals. So our farmers work on continuous improvement of their pastures, to constantly increase the percentage of pasture in their cows' diets, and strive for a complete and nourishing diet overall that is rounded out with dried forages, silage, and grains as appropriate and available.
The amount of time our animals spend on pasture, and how much of the diet that pasture provides, varies by time of year, weather, the feeding program of the individual farmer and the regional location of the farm. Many of our farmers are in northern areas of the country where pasture is available for approximately half the year, but some of our farmers in the West are able to graze year-round. Dry pasture forage (ie, hay) is also a dietary staple through the winter months on many farms.
I hope this helps clear up any confusion. If not, please feel free to give us another call as we’re more than happy to discuss this topic with you. Thanks for the note.
Hi Cristina - Please know our intent is not to mislead you. As you stated, our raw cheeses are legally considered "raw" and (by law) must be labeled as such because they are not pasteurized. By keeping the milk below the pasteurization threshold, we're able to preserve certain microorganisms that do give our cheese the unique flavor many people love. We dont' make any health claims regarding these cheeses and their raw status. I'll happily forward your suggestion along to our product team. Thanks for the feedback.
Hi Jill,
I'm sorry for any confusion. Our raw milk cheeses are legally considered "raw" and must be labeled as such because they are not pasteurized. Legally, any milk that is not pasteurized (defined as minimum of 161°F for 15 seconds or more) is considered raw milk and must be labeled as such on products sold for consumption in the United States. We do not make any health claims regarding these cheeses and their raw status.
Keeping the milk below the pasteurization threshold as we do preserves certain microorganisms that give our raw cheeses a desirable flavor profile, which is why we offer the raw sharp as well as our pasteurized sharp cheddar. Both our "raw" and our "pasteurized" sharp cheddars are well-loved and have won numerous awards over the years we have offered them.
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