raw, grassfed cheese source

August 25, 2002

I ordered some cheese from these folks listed below, and it was

very good. Quite different than my perennial favorite, Meadow

Creek Dairy (www.meadowcreekdairy.com), but also great

cheese. It's not as firm and dry in texture as Meadow Creek (I

think it's not aged as long, and not with the same method), it's

more like " regular " grocery-store cheese in texture, but far

superior to it in taste. Not all of their cheese is raw, but they have

quite a few raw varieties (I don't know if it's just technically raw,

i.e. not heated to pasteurization temps, or if it's truly kept below

the point of enzyme neutalization - I'll ask next time I order). I

especially like the gouda, it's sharper than most gouda (I like

sharp cheeses). They will email you a price list (no website).

They feed no grain, only pasture (and hay during the winter, but

all products are made during the warm season when the grass

is green and growing), and use no pesticides, chemicals,

hormones, or antibiotics. Their herd is a mixture of many breeds.

They also sell butter (plain or cultured), it's not raw but at least

it's grassfed.

****************************

The Swiss Connection

Alan and Yegerlehner

812-939-2813

ayegerl@...

****************************

Aubin

September 9, 2002

Is meadow creek dairy cheese raw? They just say " unpasturized " on their

website.

Irene

At 04:30 PM 8/24/02, you wrote:

>I ordered some cheese from these folks listed below, and it was

>very good. Quite different than my perennial favorite, Meadow

>Creek Dairy (www.meadowcreekdairy.com), but also great

>cheese. It's not as firm and dry in texture as Meadow Creek (I

>think it's not aged as long, and not with the same method), it's

>more like " regular " grocery-store cheese in texture, but far

>superior to it in taste. Not all of their cheese is raw, but they have

>quite a few raw varieties (I don't know if it's just technically raw,

>i.e. not heated to pasteurization temps, or if it's truly kept below

>the point of enzyme neutalization - I'll ask next time I order). I

>especially like the gouda, it's sharper than most gouda (I like

>sharp cheeses). They will email you a price list (no website).

>They feed no grain, only pasture (and hay during the winter, but

>all products are made during the warm season when the grass

>is green and growing), and use no pesticides, chemicals,

>hormones, or antibiotics. Their herd is a mixture of many breeds.

>

>They also sell butter (plain or cultured), it's not raw but at least

>it's grassfed.

>

>****************************

>The Swiss Connection

>Alan and Yegerlehner

>812-939-2813

>ayegerl@...

>****************************

>

>Aubin

>

September 9, 2002

Hi Irene,

I recently emailed Meadow Creek Dairy and asked about their cheese. I also

asked the Yegerlehners at the Swiss connection. Below are the responses I

got.

hope this helps,

-----------------------------------------------------------------

" Thanks for your interest in our cheeses. As far as the heating process,

the milk comes out of the cow at her body temperature, 102. It is cooled

to 88 and then reheated to 98 for all cheeses except the Mountaineer. The

Mountaineer is heated to 115.

I will ship to Washington state but it requires 3-day select shipping.

Ground takes 7 days which is too long for the cheese to be without

refrigeration. Generally, for a few wedges shipping is around $12. I

charge UPS rates plus $2 handling on 3-day shipping. I will be glad to

quote the amount on any order before shipping for your approval.

Regards,

Helen Feete

Meadow Creek Dairy

meadowcreekdairy.com

--------------------------------------------------------------

I have answered your questions in your letter base and I will include a

sheet attachment that lists our products and pricing and shipping.

Alan Yegerlehner

> What is the highest temperature the milk or curds are heated to at any

time during the production of the raw cheese?

---->101 degrees is the temp I bring the cheddar to when I cook the curds,

and

the colby is 102.

> Are your cows solely grass fed?

Yes, we feed no grain or silage during lactation (which is seasonal) during

their dry period they are fed stockpiled pasture and hay.

> Do the cows get any antibiotics, hormones, or other checmicals?

No, we follow organic principles, but are not certified.

> I don't know where you're located at but do you ship to Washington state?

Yes we can, we are located at Clay City ,IN (which is west central IN) We

prefer not to ship in the hotter months.

----------------------------------------------------------------

-----Original Message-----

From: Irene Musiol [mailto:irene@...]

Sent: Sunday, September 08, 2002 9:45 PM

Subject: Re: raw, grassfed cheese source