Paleo Diet and Paleolithic Diet Questions & Answers

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I couldn't find an answer to this in the other threads so I would like some opinions. What would be better? A Raw Milk Organic Cheese that is not grass fed or a Grass Fed Organic Cheese that is not raw. That seems to be my choice locally.

flag	asked Apr 27 2011 at 15:10 Shanon H 448●3●11

	Agree with answers below - go with the raw milk cheese. The first time I ate some - I felt really nourished. I had a couple of bites and that was all I needed. Regular cheese - I just snack and snack. Do they taste different to you? – Dave S. Apr 27 2011 at 17:48
	Amazing. I was thinking about posting this exact same question today. Yay! – Phoenix Apr 27 2011 at 21:08

Kim The Nourishing Cook · Answer 1 · 2011-04-27 15:46:41Z UTC

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It's unusual for raw milk cheese to NOT be grass fed are you sure? They may not be 100% but the cows usually eat grass, hay and some oats or other grain as a 'treat' at milking time. If they're out on pasture at all, you can be guaranteed that they're 'grass-fed' at least part of the time.

I would go for the raw, if you trust the farmer. You'll get enzymes there that you wouldn't with pasteurized.

answered Apr 27 2011 at 15:46

Kim The Nourishing Cook
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	The raw milk cheese is from Organic Valley Family Farms in Wisconsin. Their website does say pastured but also grain fed. – Glfpro Apr 27 2011 at 21:33
	Yeah Ive been eating a lot of that organic valley raw jack cheese. It's really tasty, and while I wish it was all grass fed, my body seems to like it so I'm gonna continue eating it. Is half a package too much to eat in one sitting? – Jeff May 15 2011 at 23:04

becker · Answer 2 · 2011-04-27 17:01:59Z UTC

Raw Organic: GOOD: undenatured natural components of milk, no freaky oxidation of PUFAs, no weirdo heat-induced chemical reactions taking place between milk components; BAD: residual lectins from cattle feed, unfavorable omega-3:omega-6 ratio, lower nutrient density.

Grass-fed pasteurized: GOOD: favorable omega-3:omega-6 ratio, better taste, more nutrient dense; BAD: the PUFAs are highly reactive and the heating process may have rendered them useless or even dangerous which eliminates a major plus of grass-fed products in the first place

I'd go with the raw organic and a shot of cod liver oil. Not ideal since I'm in the camp that recommends the lowest PUFA intake necessary (~3% of total calories), but it'll keep the 3's and 6's balanced in your body.

Richard N · Answer 3 · 2011-04-27 19:06:36Z UTC

Raw is better though unfortunately I'm finding "raw" is often not. Some of these companies heat the milk just under the temperature for pasteurization and then can still call it raw. One health food store line calls their cheese raw but on their website they call it subpasteurized since they do this. Organic Pastures cheddar is really raw.

Henny · Answer 4 · 2011-04-27 19:49:59Z UTC

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If the cheese is aged over 6 months then it was made with raw milk even if it isn't labeled as such.

answered Apr 27 2011 at 19:49

Henny
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definitely not true. – ben61820 Apr 27 2011 at 19:51

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Well tell that to Kurt Harris MD: "KGH: If by raw you mean made with raw milk, any cheese over 6 months old is always made with raw milk, if the label lists milk instead of pasteurized milk, it's made with raw milk." archevore.com/panu-weblog/2010/1/9/… – Henny Apr 27 2011 at 20:34

Paul · Answer 5 · 2011-11-14 23:57:25Z UTC

Truly Raw is never heated above 105 degrees (Fahrenheit) during the cheese making procedure. Many so called raw cheeses are actually heated to temperatures "just under" legal pasteurized temperatures of 161 degrees, denaturing enzymes and killing beneficial bacteria. It is done primarily to offset the poor quality of milk used to make raw cheese in the conventional market and to increase the activity of the cultures that are added. If the package doesnt state this its NOT truly raw!

Raw milk organic cheese or Grass Fed non-raw milk cheese

5 Answers