Sierra Nevada's Graziers Certified cheeses are naturally higher in omega 3s and Conjugated Linoleic Acid. Eating cultured raw dairy products like this from pasture-raised animals was a cornerstone of Dr. Weston A. Price's understanding of traditional, nutrient-dense diets. The creamy texture is consistent with Sierra Nevada's line of organic cheeses, and is light on the palate.
These cows are out on pasture a minimum of 300 days a year, on small family farms in Northern California. At least 70% of their dietary intake comes from live grass, and then the rest made up of non-GMO silage and a small percentage of non-GMO Grains. They are regularly rotated from paddock to paddock, fertilizing and maintaining their own pastures. With no more than three cows per acre, they can follow their natural feeding behaviors.