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.
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.
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.
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.
I have found a small dairy/ cheesemaker in Central Oregon who produces a number of cheeses, all of it from Grass Fed, Raw Milk ("cow to kettle"process). I get mine hand delivered in Portland Oregon but I expect you could arrange shipping. Cadadia Cheese website should let you know.
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!