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Grass-Fed Traditions now offers to you 100% grass-fed cheese that comes from cows raised naturally on an entirely grass-fed diet. These are some of the finest grass-fed cheeses found anywhere in the world, and many of them are also raw. By nature, cows are grazing (grass-eating) animals. 85–95% of dairy cows today are raised in confinement on a diet of grain, particularly corn, because it is far more cost-efficient for agribusiness. This grain-based diet can cause changes in the ph in cows, creating possible abnormal physiological conditions in the cow which can increase the need for the use antibiotics. Many of these dairy cows are also fed a variety of growth hormones to increase milk production. Most grocery store shelves offer the dairy products from these types of cows. Cheese from grain-fed cows is very high in the omega-6 fatty acids, of which most people are consuming too much due to the high amounts of omega 6 vegetable oils and foods in the US diet. The omega-3 fatty acids in most conventional dairy products today are very low, and most people are dangerously deficient in these fatty acids. Milk from grass-fed cows, however, can have a much higher content of omega-3 fatty acids.
The CLA Advantage Conjugated Linoleic Acid (CLA) is a naturally occurring free fatty acid found mainly in meat and dairy products in small amounts. CLA was discovered by accident in 1978 by Michael W. Pariza at the University of Wisconsin while looking for mutagen formations in meat during cooking. The most abundant source of natural CLA is the meat and dairy products of grass-fed animals. Research conducted since 1999 shows that grazing animals have from 3-5 times more CLA than animals fattened on grain in a feedlot. Simply switching from grain-fed to grass-fed products can greatly increase your intake of CLA. (Dhiman, T. R., G. R. Anand, et al. (1999). “Conjugated linoleic acid content of milk from cows fed different diets.” J Dairy Sci 82(10): 2146–56.)
Organic Pennsylvania Noble Cheese From Green Valley Dairy
Green Valley Dairy presents Pennsylvania Nobel organic cheese, a rich, tangy, vintage Cheddar Cheese with the character and flavor that comes only from careful curing, cave aging, organic raw milk, and all natural ingredients. Even though it is only aged 7 months, it has character and rich flavor with a smooth after taste. It is more creamy, soft and smooth than what is usually found with Cheddars. It isn’t made exactly like Cheddar. It does not have as salty a feeling because we skip the brining part of usual cheddar process.
Raw Milk Cave-Aged cheese made with Organic milk from Grass Fed only cows by Green Valley Dairy
Real Raw Milk: the milk is only heated to 100F (the average body temperature of cows) to enhance flavors.
Organic fields: Cows only eat grass from organic fields.
Cave-aged: The cheese is aged with care the old fashion way in a ripening room, a cave where temperature and humidity help bring flavor.
Ingredients: Only vegetable rennet is used. Most of the time Kosher dry salt is used and, of course, organic raw cultured milk.
The Green Valley Dairy Story
Having turned their land organic, at the end of the 1980s and in the early 1990s Aaron Lapp and Henry Stoltzfus, two Amish family farmers, decided to let their cows pasture freely and stopped feeding them corn or hormones. While the quality of the milk soared, the quantity produced, per cow, dropped by at least fifty percent. The richness of this high-quality organic milk produced allowed for high-quality cheese to be made. Following age-old European processes, the farmers built a cave designed to age the cheese they produced.
This authentic artisanal production of organic, raw, cow milk and cave-aged cheeses does not imitate any other cheese and owes its taste to a unique combination of many factors: the methods used, the type of cows, the soil, and particular environment of South Lancaster County, Pennsylvania , USA.
Green Valley Dairy was incorporated early in 2003 for the purpose of distributing the cave-aged cheese produced with the milk from these free-range cows. During 2003, Green Valley Dairy saw some of the best restaurants and chefs of Philadelphia and Lancaster County become regular clients, and has found repeat business among the retail clients they serve at higher-end farmers’ markets, such as the Reading Terminal in Philadelphia.
Pennsylvania Noble was awarded Philadelphia magazine’s Best of Philly® - Cheese Award in 2004. It was awarded Best Cow Cheese 2005 by the American Artisan Treasure Association, Beverly Hills in California.
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particularly corn, because it is far more cost-efficient for agribusiness. This grain-based diet can cause changes in the ph in cows, creating possible abnormal physiological conditions in the cow which can increase the need for the use antibiotics. Many of these dairy cows are also fed a variety of growth hormones to increase milk production. Most grocery store shelves offer the dairy products from these types of cows. Cheese from grain-fed cows is very high in the omega-6 fatty acids, of which most people are consuming too much due to the high amounts of omega 6 vegetable oils and foods in the US diet. The omega-3 fatty acids in most conventional dairy products today are very low, and most people are dangerously deficient in these fatty acids. Milk from grass-fed cows, however, can have a much higher content of omega-3 fatty acids.
Green Valley Dairy presents Pennsylvania Nobel organic cheese, a rich, tangy, vintage Cheddar Cheese with the character and flavor that comes only from careful curing, cave aging, organic raw milk, and all natural ingredients. Even though it is only aged 7 months, it has character and rich flavor with a smooth after taste. It is more creamy, soft and smooth than what is usually found with Cheddars. It isn’t made exactly like Cheddar. It does not have as salty a feeling because we skip the brining part of usual cheddar process.
Pennsylvania Noble was awarded Philadelphia magazine’s Best of Philly® - Cheese Award in 2004. It was awarded Best Cow Cheese 2005 by the American Artisan Treasure Association, Beverly Hills in California.