Cheese, gourmet, sausage, grassfed, raw milk
Cheese, gourmet, sausage, grassfed, raw milk		 Cheese, gourmet, sausage, grassfed, raw milk
Cheese, gourmet, sausage, grassfed, raw milk		 Cheese, gourmet, sausage, grassfed, raw milk
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 Cheese, gourmet, sausage, grassfed, raw milk

Minnesota Farmstead™ Artisan Cheeses are made
with whole raw milk, and aged 60 days or more.

Cheese, gourmet, sausage, grassfed, raw milkRaw milk simply means milk that has not been pasteurized.  Currently U.S. law states that milk for cheese-making must be either pasteurized or the cheese aged for 60 days.

We've chosen the 60-day aging period for the following reasons:

  • Unpasteurized milk has the enzyme phosphataze that allows the body to absorb the calcium from the milk.  This allows for the digestion of lactose.
  • Milk before pasteurization is rich in colloidal minerals and enzymes, which are necessary for the absorption and utilization of sugars and fats in the milk.
  • When milk is heated it becomes precipitated with minerals that cannot be absorbed, contributing to osteoporosis, as well as sugars that cannot be digested and fats that are toxic.
  • Unpasteurized milk has a cortisone-like factor in the cream, which is heat sensitive.  This aids in combating allergies.
  • Unpasteurized milk has beneficial bacteria and lactic acids, which implant in the intestines and contribute to a balanced immune system.

Thomas Cowan, MD - Michigan State Medical School

During the process of making our raw milk into cheese, the temperature is never raised above 100°.  Those who are seeking a raw milk cheese for its health benefits should check carefully with the cheesemaker to make sure that it is truly raw milk cheese. Milk that has been heated to 145° and then made into cheese can still be labeled "raw milk cheese."  While this cheese has been pasteurized at a lower temperature, it has still lost the nutritional benefits of raw milk and much of the flavor.

For more information:

The Health Benefits of Minnesota Farmstead™ Gouda
                                
     ~ Conjugated Linoleic Acid ~

Conjugates Linoleic Acid (CLA) is a cancer fighting fat that is most abundant in grassfed products. Cheese from grassfed cows contains as much as 5 times more Conjugated Linoleic Acid (or CLA) than cheese from grainfed cows. CLA is most highly concentrated in milk fat. The more fat in a given dairy product, the more CLA it contains. Nonfat dairy products have virtually no CLA. Two new European studies link a diet high in CLA with a lower risk of breast cancer. Research has shown CLA to actually shrink cancer tumors.

Cheese, gourmet, sausage, grassfed, raw milk

Omega-3

There are two types of fats that are essential for our health - omega-6 and omega-3 fatty acids. As a general rule omega-3 fatty acids promote leanness and omega-6 fatty acids promote obesity. The typical western diet is overloaded with omega-6 fatty acids and deficient in omega-3, upsetting a crucial balance.

Recent medical research shows that tumors injected with Omega-6 fatty acids grow four times as fast as before, whereas tumors injected with Omega-3 fatty acids ceased to grow.

The graph below shows that fresh pasture has over twice as much omega-3 as omega-6. Grain and soy on the other hand have far more omega-6 than omega-3.

Cheese, gourmet, sausage, grassfed, raw milk

Eating a balanced ratio of essential fatty acids is linked with a lower risk of cancer, heart disease, diabetes, and obesity.

Minnesota Farmstead™ Gouda is also

Low in:

  • saturated fatty acids (which contribute to high cholesterol)
  • sodium
  • LDL cholesterol

High in:

  • monounsaturated fatty acids (which lower cholesterol)
  • calcium
  • beta-carotene (which is linked with a lower risk of cancer and cardiovascular disease)
    Beta-Carotene also gives our cheese it’s golden color, indicating it’s superior nutritional value.
  • HDL cholesterol

Beyond Organic

Many people purchase organic milk hoping to obtain superior nutrition. But most large organic dairies feed their cows a significant amount of grain and corn silage. These feeds diminish the cows production of CLA. The graph below shows the CLA content of milk from a herd of grassfed cows versus milk from one of the nations leading organic dairies.

Cheese, gourmet, sausage, grassfed, raw milk

Like organic, our products are free from synthetic hormones, antibiotics and other questionable additives.  In addition to this, they also provide the nutritional benefits of:

  • more CLA
  • more Omega-3 fatty acids
  • more beta-carotene
  • more vitamin E

Being raised on pasture helps protect the animals' health and ours!

 

 

Excerpt from www.eatwild.com,

 the home web page for Jo Robinson’s new book, Why Grassfed is Best!

 
Cheese, gourmet, sausage, grassfed, raw milkCheese, gourmet, sausage, grassfed, raw milk