We’re Raw

Great cheese starts with great milk. And the best milk is the raw milk from cows that are pastured and free to roam, picking and choosing from a variety of grasses, herbs, flowers and weeds. The raw milk of grass-fed cows has a depth of flavor, or terroir, which cannot be duplicated.


5 Spoke Creamery’s cheeses are not only creamier and more flavorful than those made from pasteurized milk, they offer numerous health benefits that are inherent to raw milk.

That’s because raw milk cheeses have all the good bacteria found naturally in milk and none of the bad. And it’s safe – state laws require a minimum of 60 days for aging which eliminates pathogenic (bad) bacteria. In fact, the safety record for raw milk cheeses span many centuries and over 70% of European cheeses are made from raw milk.

The following views on raw milk should be looked into further if you are interested in the benefits of raw milk:

BETTER DIGESTION: Only raw milk has the enzyme phosphataze intact which allows the body to absorb greater amounts of calcium and allows for the digestion of lactose.  In fact, raw milk cheeses are a natural source of probiotics.

STRONGER IMMUNE SYSTEM: Raw milk has all the beneficial bacteria and lactic acids still intact which implant in the intestines and contribute to a stronger immune system.

FIGHTS ALLERGIES: Raw milk has a cortisone-like factor in the cream which aids in combating allergies.

THE RIGHT FATS: Raw milk cheeses made from the milk of grass-fed cows are one of the few foods that contain a perfect balance of Omega-3 and Omega-6 fats, a ratio ideal for your health.

CANCER PROTECTION: Raw milk cheeses from grass-fed cows are very high in conjugated linoleic acid; 5 times more CLA than dairy products from grain-fed cow! CLA is among the most potent cancer fighters found in all foods.

BETTER CALCIUM ABSORPTION: Raw milk is rich in colloidal minerals and enzymes which are necessary for the absorption and utilization of the natural sugars and fats present in milk. Conversely, heated, pasteurized milk becomes precipitated with minerals that can’t be absorbed, contributing to osteoporosis as well as sugars that cannot be properly digested and fats in a form that contributes to a buildup of unhealthy cholesterol.