Unpasteurized cheese benefits can be used to greatly benefit your health once you understand how to consume this raw food. 

Unpasteurized cheese is made from milk that was not pasteurized or heated to 145 degrees for 30 minutes or more.

This type of cheese is often referred to as raw cheese which can be made from the raw milk of cows, sheep, and goats.  

Raw 100% grass-fed cheese will offer you more nutrition and health benefits than grain-fed cheese. 

Also, unpasteurized cheese that is from 100% grass fed cows is also safer to eat than cheese from factory farmed animals.

• Higher amounts of Vitamins A, D, K2, and E
• Very high in CLA (Conjugated Linoleic Acid) - A Very Important Nutrient
• Contains a much Better Ratio of Omega-3 to Omega-6 fatty acids
• *Cheese from Grain-fed Cows is Higher in Omega-6 fatty acids
• Rich in Colloidal Minerals and Beneficial Bacteria
• Raw Grass Fed Cheese has a much Better Flavor and Texture

I naturally prefer unsalted raw cheese because I'm not a big fan of salty foods.

It's not because they don't taste good, it's because I don't like how dehydrating salt is to my body.

If your a fan of Aajonus Vonderplanitz and his incredible work, you'd know just how bad "salt" (not sodium) is to your health.

However, I wasn't really aware of the true benefits of consuming raw unsalted cheese until I purchased and read "Benefits of Raw Eggs & Cheese".

This is based on the work of Aajonus Vonderplanitz and it teaches you how to use raw unsalted cheese to detox and build your body.

If you'd like to get your hands on this incredible and fascinating information visit We Want to Live to purchase.

How to Make Unsalted Raw or
Unpasteurized Farm Cheese at Home

Ingredients:

• 1/2 Gallon of Raw Organic Milk in 1/2 Gallon Glass Mason Jar

Instructions:

1. Leave 1/2 gallon of raw milk on your kitchen counter (with lid ajar and at room temperature) for 5 days to sour and curdle.
2. Then fill a large pasta pot (with strainer) with warm water heated just above body temperature.
3. Put the 1/2 gallon of curdled milk into the warm water (with lid ajar). 
   
4. Leave in warm water for about 5 hours to increase separation of the milk curds from the whey.
5. Then pour the contents of the jar into a cheesecloth or organic cotton bag. 
   
6. Find a way to hang the cheesecloth or cotton bag to drain the whey from your cheese.
7. In about 6 hours, remove the cheese from cheesecloth or cotton bag. 
   
8. Shape and consume this creamy unpasteurized cheese.
9. Or make a firmer raw cheese (which was preferred by Aajonus) by pressing in a cheese press to remove even more of the whey.

I absolutely love the simplicity of this raw unsalted cheese recipe. 

She does not use a culture, vinegar, lemon juice, or rennet (which I hear is mostly all GMO in America) to curdle the raw milk.

She just curdles the raw milk naturally and then warms the curdles to a temperature that does not destroy the nutrients in the cheese.

Raw Grass-Fed UNSALTED Cheddar Cheese

US Wellness Meats offers a good variety of raw grass fed cheese.

They even offer an unsalted 100% grass fed raw cheese which is very hard to find - by the way.

Some people are concerned about the safety of eating raw cheese. 

However, a dairy that is kept clean that produces healthy raw milk can also produce healthy raw cheese. 

A reputable dairy will be delighted to show guests around their facility, demonstrating the steps they take to reduce the risk of bacterially contaminating their milk.

Also, as cheese ages - it becomes more acidic and is "safer" to eat.  Most raw cheese that you buy is aged for at least 60 days.