Cheeses at the Swiss Connection are unique, as are all farmstead cheeses, because they are a reflection of the soils and forages the animals live on.  What the cows eat affects the flavors of the milk and thus the cheese.

Why raw milk cheeses?

We believe strongly in the nutritional value of raw milk cheeses.  Pasteurization kills bacteria in the milk, but this means it also kills the good, naturally-occurring lactic acid bacteria.  Pasteurization is necessary to prevent illness in cases where production practices are not clean or the animals aren't healthy, but milk from 100% grass-fed cows is in a superior class of its own!  Additionally, raw cheeses contain higher levels of vitamins, nutrients, and enzymes which are reduced or destroyed in the heating process of pasteurization.

We often are asked if raw milk cheese lasts as long as pasteurized cheese.  The answer, in a nutshell, is a resounding yes.  Cheesemaking, in essence, is a natural way of preserving milk.  So it doesn't actually spoil.  After a week or two of being opened, mold will often start growing on the outer surface.  This can be cut away.

Shape and appearance

We make natural rind cheeses, so that now instead of aging in plastic the wheels can "breathe."  Deviation from the more industrial model leads to the creation of more unique flavor nuances.

Most of our varieties are cream waxed, but the bandaged cheddar is aged in the cheesecloth.  Sometimes cracks in the surface of the wheel allow for slight penetration of some mold, but again, this can be cut away.

Learn more about individual cheese varieties created at the Swiss Connection.

Pricing and Shipping

See the printable Microsoft Word complete list of cheeses and prices.

Our cheeses are priced by the pound.  Wedges are cut to approximately half-pound sizes.  Packaging also is available in 5- or 10-pound loaves (vintage cheddars only) or wedges for a 25-cent per pound price reduction.  UPS shipping is not included in mail-order price. Wholesale prices available at farm store.