Raw Milk Cheese Selection: The Carnivore Restaurant & Bone Broth Bar Edition
We meticulously select our raw milk cheeses, aging them for safety and to develop their intricate flavors. Much like a sommelier curates a wine list, we’ve composed a collection that takes you on a journey through the world’s finest raw milk cheeses.
Cow’s Milk
Hard & Aged
Comté (France – Jura)
Nutty, fruity, earthy, complex, long finish
Texture: Firm, dense, supple
Nutty, fruity, earthy, complex, long finish
Texture: Firm, dense, supple
Gruyère (Switzerland – Fribourg/Vaud)
Nutty, earthy, slightly sweet, with fruit and mushroom notes
Texture: Dense, semi-hard to hard, smooth
Nutty, earthy, slightly sweet, with fruit and mushroom notes
Texture: Dense, semi-hard to hard, smooth
Parmigiano Reggiano (Italy – Emilia-Romagna)
Savory, nutty, intensely umami, slightly sweet
Texture: Hard, crumbly, granular
Savory, nutty, intensely umami, slightly sweet
Texture: Hard, crumbly, granular
Beaufort (France – Savoie)
Buttery, rich, nutty, with Alpine floral notes
Texture: Firm, smooth, dense
Buttery, rich, nutty, with Alpine floral notes
Texture: Firm, smooth, dense
Aged Raw Milk Gouda (Netherlands – Various Regions)
Nutty, caramel-like, slightly sweet, sometimes with a crystalline crunch
Texture: Hard, smooth, dense
Nutty, caramel-like, slightly sweet, sometimes with a crystalline crunch
Texture: Hard, smooth, dense
Cheddar, Montgomery’s (England – Somerset)
Deep, complex, savory, often with a brothy, nutty, and earthy profile
Texture: Firm, dense, slightly crumbly
Notes: A benchmark for traditional English cheddar, known for its depth.
Deep, complex, savory, often with a brothy, nutty, and earthy profile
Texture: Firm, dense, slightly crumbly
Notes: A benchmark for traditional English cheddar, known for its depth.
Cheddar, Keen’s (England – Somerset)
Robust, tangy, savory, with a long, satisfying finish
Texture: Firm, dense, and rich
Notes: Another iconic English raw milk cheddar, offering distinct character.
Robust, tangy, savory, with a long, satisfying finish
Texture: Firm, dense, and rich
Notes: Another iconic English raw milk cheddar, offering distinct character.
Cheddar, Isle of Mull (Scotland – Isle of Mull)
Sharp, yeasty, savory, with a unique tang and often a hint of whisky
Texture: Firm, dense, slightly crumbly
Notes: Known for its strong, distinctive flavor, influenced by the island’s unique terroir.
Sharp, yeasty, savory, with a unique tang and often a hint of whisky
Texture: Firm, dense, slightly crumbly
Notes: Known for its strong, distinctive flavor, influenced by the island’s unique terroir.
Cheddar, Quicke’s Mature (England – Devon)
Rich, earthy, nutty, with a savory depth and a well-balanced tang
Texture: Firm, traditional farm-cheddar texture
Notes: A renowned traditional English cheddar from a family farm with a long history.
Rich, earthy, nutty, with a savory depth and a well-balanced tang
Texture: Firm, traditional farm-cheddar texture
Notes: A renowned traditional English cheddar from a family farm with a long history.
Mimolette Vieille (France – Northern France)
Nutty, fruity, butterscotchy, with a slight caramel sweetness
Texture: Hard, dense, with a distinct orange hue and pitted rind
Nutty, fruity, butterscotchy, with a slight caramel sweetness
Texture: Hard, dense, with a distinct orange hue and pitted rind
Cantal Vieille (France – Auvergne)
Robust, tangy, earthy, with a slightly acidic finish
Texture: Firm, crumbly, dense
Robust, tangy, earthy, with a slightly acidic finish
Texture: Firm, crumbly, dense
Ossau-Iraty (Raw Milk) (France – Basque Country/Béarn)
Nutty, grassy, sweet, with a delicate sheep’s milk character
Texture: Semi-hard, smooth, slightly elastic
Notes: While often found pasteurized, rare raw milk versions exist and are exceptional.
Nutty, grassy, sweet, with a delicate sheep’s milk character
Texture: Semi-hard, smooth, slightly elastic
Notes: While often found pasteurized, rare raw milk versions exist and are exceptional.
Appenzeller (Switzerland – Appenzell)
Spicy, fruity, nutty, with herbal notes, distinctive aroma
Texture: Firm, dense, smooth
Spicy, fruity, nutty, with herbal notes, distinctive aroma
Texture: Firm, dense, smooth
Sbrinz (Switzerland – Central Switzerland)
Intensely nutty, sharp, savory, with a long, piquant finish
Texture: Extra hard, granular, often shaved
Notes: Switzerland’s oldest cheese, akin to a Parmesan but with its own character.
Intensely nutty, sharp, savory, with a long, piquant finish
Texture: Extra hard, granular, often shaved
Notes: Switzerland’s oldest cheese, akin to a Parmesan but with its own character.
Semi-Soft to Soft
Raclette (Switzerland/France – Alpine regions)
Pungent, nutty, savory; melts beautifully
Texture: Semi-soft, smooth, oozy when heated
Pungent, nutty, savory; melts beautifully
Texture: Semi-soft, smooth, oozy when heated
Reblochon (France – Savoie)
Nutty, creamy, earthy, with a soft washed rind aroma
Texture: Soft, silky, elastic interior
Nutty, creamy, earthy, with a soft washed rind aroma
Texture: Soft, silky, elastic interior
Morbier (France – Franche-Comté)
Mild, creamy, fruity, with a distinct layer of ash in the middle
Texture: Semi-soft, supple, elastic
Mild, creamy, fruity, with a distinct layer of ash in the middle
Texture: Semi-soft, supple, elastic
St. Nectaire (France – Auvergne)
Earthy, nutty, mushroomy, with a delicate, creamy texture
Texture: Semi-soft, supple, with a natural rind
Earthy, nutty, mushroomy, with a delicate, creamy texture
Texture: Semi-soft, supple, with a natural rind
Vacherin Mont d’Or (Raw Milk) (France/Switzerland – Jura Mountains)
Creamy, woodsy, sweet, with a pronounced spruce bark aroma
Texture: Very soft, spoonable, gooey
Notes: Seasonal, typically available from autumn to spring.
Creamy, woodsy, sweet, with a pronounced spruce bark aroma
Texture: Very soft, spoonable, gooey
Notes: Seasonal, typically available from autumn to spring.
L’Amour du Lait (USA – Vermont)
Buttery, milky, with a subtle sweetness and a hint of grassiness
Texture: Soft, creamy, spreadable
Notes: A delicious American raw milk camembert-style cheese.
Buttery, milky, with a subtle sweetness and a hint of grassiness
Texture: Soft, creamy, spreadable
Notes: A delicious American raw milk camembert-style cheese.
Blue
Bayley Hazen Blue (USA – Vermont)
Fudgy, earthy, peppery, notes of buttered nuts
Texture: Dense, creamy, fudgy
Fudgy, earthy, peppery, notes of buttered nuts
Texture: Dense, creamy, fudgy
Fourme d’Ambert (France – Auvergne)
Mild, creamy, fruity, with delicate blue veining and a sweet finish
Texture: Semi-soft, moist, supple
Mild, creamy, fruity, with delicate blue veining and a sweet finish
Texture: Semi-soft, moist, supple
Stilton (Raw Milk) (England – Derbyshire/Nottinghamshire/Leicestershire)
Rich, tangy, earthy, with a characteristic pungent blue flavor
Texture: Crumbly yet creamy
Notes: Rare raw milk versions exist, offering a more traditional and robust flavor.
Rich, tangy, earthy, with a characteristic pungent blue flavor
Texture: Crumbly yet creamy
Notes: Rare raw milk versions exist, offering a more traditional and robust flavor.
Unique/Artisan
Tête de Moine (Switzerland – Jura)
Savory, nutty, herbaceous, slightly pungent
Texture: Semi-hard, but traditionally shaved into delicate rosettes
Savory, nutty, herbaceous, slightly pungent
Texture: Semi-hard, but traditionally shaved into delicate rosettes
Salers (France – Auvergne)
Robust, earthy, nutty, with a pronounced beefy and slightly acidic character
Texture: Hard, dense, with a natural rind
Notes: Made only when cows are on pasture, giving it a unique terroir.
Robust, earthy, nutty, with a pronounced beefy and slightly acidic character
Texture: Hard, dense, with a natural rind
Notes: Made only when cows are on pasture, giving it a unique terroir.
Goat’s Milk
Hard & Aged
Twig Farm Tomme (USA – Vermont)
Rustic, earthy, barnyardy, layered with a goaty tang
Texture: Firm, natural rind, dense aged paste
Notes: A flagship raw goat cheese from a leading American artisanal farm.
Rustic, earthy, barnyardy, layered with a goaty tang
Texture: Firm, natural rind, dense aged paste
Notes: A flagship raw goat cheese from a leading American artisanal farm.
Capriago (USA – California)
Nutty, savory, with a distinct goaty tang and a firm texture
Texture: Hard, dense, crumbly
Notes: An American raw goat’s milk Parmesan-style cheese.
Nutty, savory, with a distinct goaty tang and a firm texture
Texture: Hard, dense, crumbly
Notes: An American raw goat’s milk Parmesan-style cheese.
Roncal (Spain – Navarre)
Piquant, nutty, buttery, with a robust, goaty flavor
Texture: Hard, firm, crumbly
Piquant, nutty, buttery, with a robust, goaty flavor
Texture: Hard, firm, crumbly
Semi-Soft to Soft
Humboldt Fog – Raw Milk Version (USA – California)
Bright, citrusy, floral, with an earthy creaminess
Texture: Creamy near the rind, firm core, ash layer for depth
Notes: Rare raw-milk version made in limited quantities by Cypress Grove.
Bright, citrusy, floral, with an earthy creaminess
Texture: Creamy near the rind, firm core, ash layer for depth
Notes: Rare raw-milk version made in limited quantities by Cypress Grove.
Valençay (Raw Milk) (France – Loire Valley)
Fresh, citrusy, nutty, with a slightly sweet and earthy finish
Texture: Soft, creamy
Fresh, citrusy, nutty, with a slightly sweet and earthy finish
Texture: Soft, creamy
The Carnivore Cure: Our Cured Meat Selection
At Carnivore Restaurant & Bone Broth Bar, we take pride in presenting a cured meat selection that’s as pure as it is profound. Every single item here is **sugar-free** and **preservative-free**, crafted with the strictest carnivore principles in mind. You won’t find any added nitrates, nitrites, or hidden sugars—just the unadulterated essence of meat, aged slowly and perfectly. This is charcuterie in its most authentic, primal form.
Pork: The Cornerstone of Cured Craft
Prosciutto (Dry-Cured Ham)
A classic, revered for its melt-in-your-mouth texture. We feature exceptional domestic options like **La Quercia Prosciutto Americano**, celebrated for its pure pork and sea salt curing, and **Tempesta Prosciutto** with its simple, clean ingredients. We also offer **Open Nature Prosciutto** varieties.
A classic, revered for its melt-in-your-mouth texture. We feature exceptional domestic options like **La Quercia Prosciutto Americano**, celebrated for its pure pork and sea salt curing, and **Tempesta Prosciutto** with its simple, clean ingredients. We also offer **Open Nature Prosciutto** varieties.
Coppa / Capocollo (Dry-Cured Pork Shoulder/Neck)
Richly marbled and intensely flavorful. Experience **La Quercia Berkshire Coppa Americano**, a beautifully balanced option, and the artisanal quality of **Fra’ Mani Coppa**.
Richly marbled and intensely flavorful. Experience **La Quercia Berkshire Coppa Americano**, a beautifully balanced option, and the artisanal quality of **Fra’ Mani Coppa**.
Pancetta (Salt-Cured Pork Belly)
Essential for depth in any dish or enjoyed on its own. Our selection includes **La Quercia Pancetta Americana**, adhering to simple, clean principles, and **True Story Foods Heritage Breed Dried Uncured Pancetta** for a pure expression of pork belly.
Essential for depth in any dish or enjoyed on its own. Our selection includes **La Quercia Pancetta Americana**, adhering to simple, clean principles, and **True Story Foods Heritage Breed Dried Uncured Pancetta** for a pure expression of pork belly.
Guanciale (Dry-Cured Pork Jowl)
A carnivore’s delight, offering a rich, savory fat. We proudly offer **Fra’ Mani Guanciale**, a premium choice, alongside **Smoking Goose Pasture-Raised Cured Pork Jowl Guanciale**, made with just jowl, salt, and spices.
A carnivore’s delight, offering a rich, savory fat. We proudly offer **Fra’ Mani Guanciale**, a premium choice, alongside **Smoking Goose Pasture-Raised Cured Pork Jowl Guanciale**, made with just jowl, salt, and spices.
Lardo (Cured Pork Fatback)
A true delicacy for the fat connoisseur. Our artisanal **Lardo** selections focus on small producers committed to minimal ingredients—simply pork fat, salt, and time.
A true delicacy for the fat connoisseur. Our artisanal **Lardo** selections focus on small producers committed to minimal ingredients—simply pork fat, salt, and time.
Speck (Smoked & Cured Pork Leg)
A unique ham with a delicate smoky kiss. Explore **La Quercia Speck Americano**, crafted with clean, salt-cured methods and light smoking.
A unique ham with a delicate smoky kiss. Explore **La Quercia Speck Americano**, crafted with clean, salt-cured methods and light smoking.
Salami (Fermented & Dry-Cured Sausage)
Our salami selection is a testament to pure fermentation. We highlight **Olli Salumeria’s Preservative-Free Line**, a true gold standard for carnivore purists. We also feature select **Angel’s Salumi & Truffles** and **Foustman’s Salami** varieties, carefully chosen for their sugar-free, nitrate-free profiles.
Our salami selection is a testament to pure fermentation. We highlight **Olli Salumeria’s Preservative-Free Line**, a true gold standard for carnivore purists. We also feature select **Angel’s Salumi & Truffles** and **Foustman’s Salami** varieties, carefully chosen for their sugar-free, nitrate-free profiles.
Chorizo (Spanish Style, Dry-Cured Pork Sausage)
Bold and flavorful. Seek out artisanal Spanish-style Chorizo from producers committed to traditional methods using only pork, salt, and paprika.
Bold and flavorful. Seek out artisanal Spanish-style Chorizo from producers committed to traditional methods using only pork, salt, and paprika.
Beef: Robust & Refined Cures
Bresaola (Air-Dried Salted Beef)
Elegant and lean, with a deep, savory character. We feature **Angel’s Salumi & Truffles Bresaola**, and **GIO ‘PORRO BRESAOLA ZERO WAGYU**, an imported, premium selection.
Elegant and lean, with a deep, savory character. We feature **Angel’s Salumi & Truffles Bresaola**, and **GIO ‘PORRO BRESAOLA ZERO WAGYU**, an imported, premium selection.
Biltong (South African Air-Dried Beef)
A tender, flavorful alternative to jerky. Our selection includes **Brooklyn Biltong**, known for its “Grass Fed, Whole30, Zero Sugar, Paleo Friendly” profile, and excellent options from **Kalahari Biltong** and **Stryve Biltong**.
A tender, flavorful alternative to jerky. Our selection includes **Brooklyn Biltong**, known for its “Grass Fed, Whole30, Zero Sugar, Paleo Friendly” profile, and excellent options from **Kalahari Biltong** and **Stryve Biltong**.
Jerky (Dried Beef)
The ultimate portable protein. We offer **People’s Choice Beef Jerky** (Old Fashioned or Carne Seca lines) specifically chosen for their “sugar-free” and no-added-nitrates/nitrites formulations. Also explore **R-C Ranch Texas Original Zero Sugar Wagyu Beef Jerky** and **Vacadillos Carne Seca** for premium, clean options.
The ultimate portable protein. We offer **People’s Choice Beef Jerky** (Old Fashioned or Carne Seca lines) specifically chosen for their “sugar-free” and no-added-nitrates/nitrites formulations. Also explore **R-C Ranch Texas Original Zero Sugar Wagyu Beef Jerky** and **Vacadillos Carne Seca** for premium, clean options.
Lamb: Distinctive & Delicate
Lamb Prosciutto (Dry-Cured Lamb Leg)
A true specialty, offering delicate flavor and texture. Our curated selection comes from small, dedicated artisanal producers who honor traditional salt-curing methods.
A true specialty, offering delicate flavor and texture. Our curated selection comes from small, dedicated artisanal producers who honor traditional salt-curing methods.
Lamb Salami (Fermented & Dry-Cured Lamb Sausage)
A unique offering for the adventurous palate. We source from select, smaller makers who craft lamb salami with simple, clean ingredients like lamb, salt, and natural casings.
A unique offering for the adventurous palate. We source from select, smaller makers who craft lamb salami with simple, clean ingredients like lamb, salt, and natural casings.
Game: Wild & Uncompromising
Wild Boar Prosciutto (Dry-Cured Wild Boar Leg)
A bold and flavorful experience. We proudly feature **Angel’s Salumi & Truffles Dry-Cured Wild Boar Prosciutto**.
A bold and flavorful experience. We proudly feature **Angel’s Salumi & Truffles Dry-Cured Wild Boar Prosciutto**.
Venison Salami / Sticks (Fermented & Dry-Cured Venison Sausage/Snacks)
Lean, savory, and perfectly cured. We highlight **Paleovalley 100% Grass Fed Venison Sticks**, and seek out other artisanal venison salami options crafted with minimal, clean ingredients.
Lean, savory, and perfectly cured. We highlight **Paleovalley 100% Grass Fed Venison Sticks**, and seek out other artisanal venison salami options crafted with minimal, clean ingredients.