Raw Cheeses

Trickling Springs Creamery’s raw cheeses are hand crafted and aged for a minimum of sixty days. Our cheese is made with vegetarian and organic ingredients, organic raw milk, vegetable enzymes and sea salt. Other natural ingredients are added to some of the cheeses to create our flavored cheeses. Produced in small batches our cheese does not come stamped with the exact cloned flavor all the time; instead each batch varies with the food our grass fed cows are feasting on during the different seasons.
Currently we offer the follow varieties of raw cheeses:

A traditional style cheddar with a medium intensity. Made with organic raw milk from grass-fed cows and aged 60 to 90 days. Great for snacking or enjoying on a toasted cheese sandwich. With a slightly stronger intensity than some of the other cheeses we have this cheese can stand up to a dryer white wine or a mild red wine.

A mild, creamy swiss with an artisanal tanginess from the fresh, raw milk. No holes, wasted space here. Don’t let the fact that our swiss doesn’t have those peekaboo holes fool you, this creamy raw milk swiss will be the perfect compliment to your stronger cheeses on that cheese plate. Very creamy and smooth it works beautifully in a cheese fondue or in your favorite sandwich.

A tangy, semi-soft cheese that expresses the flavor of the food the cow is currently feasting on. This raw cheese is a terrific melting cheese for your favorite mild mac ‘n cheese or pairs nicely with a mild white wine.

A creamy colby cheese colored with annatto. Often known as a mild cheddar this colby will work nice in any recipe you want some color in, a mild but tasty cheese with a natural golden color.

A smokey version of our traditional raw cheddar. A natural liquid smoke is injected into the curd before the cheese is aged. It is then placed over a cold smoke for several hours to give you the complete sensory experience in each bite you take.

A medium strength cheddar with a tangy blend of tomatoes and herbs. Starting with our traditional cheddar we add dried tomato, basil and minced garlic. It is then aged 60 to 90 days while the flavor of the blend invades the cheddar. This brings light tangy notes to the heavy cheddar flavor this raw cheese has. Try this flavored raw cheddar if you want some spice in your recipe our like to shake up your snacking with the Little Italy within you.

A cheddar with the slight bite of deliciousness. Using the same raw milk cheddar used in our traditional aged Cheddar, Smoked Cheddar and Tomato Basil Cheddar we add jalapeño pieces. Don’t like something spicy? We’ve kept this recipe all flavor and little bite; this is not the cheese for those who want to set their mouths a blaze.