Organic Raw Cheese
Rumiano Cheese Company is proud to introduce Rumiano Family Organic Raw!
The Redwood Coast region of Northern California and Southern Oregon is exclusively known for its microclimate and healthy environment. Locally-sourced, fresh raw organic milk, from generational dairy families, enzyme rich in both omega-3 fatty acids and beta-carotene, is used to craft what we believe is the perfect cheese.
Rumiano cheesemakers gently handcraft each batch of raw cheese, warming the milk to 102°F and allowing the cultures and enzymes to create flavor. Naturally occurring beneficial bacteria found in our organic raw milk are abundant, and we believe that Rumiano Family Organic Raw is the purest expression of this marriage. Clean flavor like this can only come from an environment as pristine as that found in our beautiful Redwood Coast pastures.
The ethos of craft in our Rumiano Family Organic Raw can be summed up in our Four S approach:
- Simply – Crafted with certified local organic raw milk <102°F;
- Slowly - Gently handmade in single batches and aged a minimum of 90 days;
- Safely – Tested by Certified IAS Accredited 3rd party lab;
- Sourced – Preserving the family farm for future generations
Our first raw cheese is Organic Raw Medium Cheddar.
Cheddar Cheese is a hard-pale yellow to orange smooth textured cheese originally made in the English village of Cheddar, in Somerset. English immigrants began making Cheddar cheese in Otsego County, New York as early as 1795, though it is hard to put an exact date on its introduction. Cheddar flavors vary depending on length of aging and origin. Mild is typically aged for less than 6 months, medium from 6 months to 1 year, sharp from 1 year to 2 years, and extra-sharp from 2 years on.
There are many misconceptions and opinions about “Raw” cheese, so we wanted to share our approach with you.
In the cheese world, the term “Raw” refers to any cheese made from milk that is not pasteurized. During pasteurization the milk is heated to at least 162 degrees Fahrenheit and held for 16 seconds. This heating process is designed to kill harmful bacteria, but in fact it also kills the beneficial naturally occurring enzymes.
All cheese up until 150 years ago was raw, and many of the world’s leading cheeses – such as Parmigiano Reggiano, Comte, Gruyere and Camembert – must be made with raw milk.
The use of raw milk, when done properly, protects the natural enzymes and beneficial bacteria that are naturally found in clean, healthy, grass-fed milk.
Rumiano Family Organic products are Certified by Organic Certifiers and USDA Organic. Organic approved microbial enzymes are used instead of rennet to form the curds, making it lacto-vegetarian safe. None of the milk used in making Rumiano Cheese Company products comes from cows treated with antibiotics, synthetic hormones, and it’s all free of pesticides and genetically modified organisms. All Rumiano organic milk producers are certified through the American Humane Certified, which guarantees customers that the organic milk used in the making of Rumiano organic cheeses comes from animals which are raised and treated humanely. Rumiano Cheese Company organic products have all been Non-GMO Project Verified, the first in the cheese industry.
Warning: Raw (unpasteurized) milk and raw milk dairy products may contain disease-causing micro-organisms. Persons at highest risk of disease from these organisms include newborns and infants; the elderly; pregnant women; those taking corticosteroids, antibiotics or antacids; and those having chronic illnesses or other conditions that weaken their immunity.
Frequently Asked Questions:
1. Is the milk heated at all when this cheese is made? Yes, our process involves bringing the freshest, cleanest milk available up to the natural internal temperature of a cow. This is approximately 102 degrees Fahrenheit.
2. What are the legal requirements for ensuring the safety of raw cheese? Regulations require the cheese to be aged for a minimum of 60 days. This allows the beneficial bacteria to grow and the natural elimination of any potentially harmful bacteria. Using a Certified IAS Accredited 3rd party lab and our state of the art lab, multiple tests are performed to ensure that this cheese arrives safely to your table.
3. How is the flavor of raw milk cheese different than other cheeses? In pasteurized milk cheeses, all cultures must be re-introduced from sources that are not local. These are commercially available cultures that provide materially all of the flavors. In our raw cheese there are naturally occurring bacterial cultures that are native to the milk from our pristine local that influence the flavor of the cheese. These local, wild cultures provide a true expression and taste unique to the place of origin as occurs in honey or wine from various terroirs.
4. Can the flavor of the cheese change during the year? As with any natural ecosystem, the cows’ diet changes during the year’s seasons bringing with it many changes in forage which influence the taste of the milk. Spring brings May showers and abundant fresh green clover in the pastures, grasses mature in the Fall and summer hay is consumed during the winter months. All these factors influence the seasonal flavors and are a natural part of the cheese making process.
5. Why is some Rumiano cheese raw and others are not? We are committed to bringing a wide range of healthy choices to our consumers. Some fresher cheeses such as Monterey Jack cannot be produced with raw milk. Plus, other varieties require the consistency that is found with pasteurized milk and standard cultures.
We are grateful to our farmers who bring us the healthiest milk from cows grazing on year-round organic pasture. This allows us to bring this cheese to your table with confidence and pride, enjoy the fruits of everyone’s efforts. For further questions, please contact us.