Cheese It Boys!

In my never ending quest for ingredients that match what would have been available back in the era covered by my new diet plan, I have inevitably turned my eye to cheese.  I was avoiding going on this search because I knew of all things dairy, cheese made from the proper milk would be most dear.  I was not dissapointed.  Prices run from $9.99/lb on the low end to $18.99/lb on the higher end raw milk cheeses.  I can swallow the cost difference and use this cheese as a "cheese and cracker" afternoon snack cheese but I can't see using it in recipes just yet.  Now normally I just buy Cabot Cheese which has all the appearance of being at least semi-organic but when I started delving deeper into their operations I was shocked.  None of the milk they use is free from rGBH the estrogen like hormone given to cows to make them produce more milk.  It's disconcerting, even Publix store brand milk is certified free from that nonsense.  This led me to rethink quite well my position on cheese.



Eventually I found, hidden in a far corner of the dairy cases Amish Cheese from Lancaster, Pa.  Obviously they don't have a website for this brand as the Amish shun all things modern but they do put their hearts and souls into whatever they make.  I'm familiar with the Amish from my days living in Maryland.  We were able to north into Pennsylvania and easily get Amish products, heck we even had a wood gazebos in the backyard that was Amish made.  Anyhow I digress, back to the cheese.  They had 3 types in the store, Havarti, Monterrey Jack and Limburger.  I'm not touching the Limburger but the other 2 are fair game and not that costly.  I know Amish production methods forbid the use of any antibiotics and hormones in dairy and the cows are largely pastured and fed silage as opposed to being grain fed.  It's a real winner, and I will definitely be working this cheese into the rotation and phasing out the nasty Cabot stuff.

Tweet