Long-set cottage cheese curd, meaning no rennet added. This is an old-fashioned style cottage cheese. The fresh milk is cultured immediately after the cows are milked. It sets in the covered vat for 24 hours to develop a lactic style curd. The cream is then skimmed off for butter and the curd is then cut and processed into the curd. A cream sauce of cultured cream and whole milk is mixed with the curd and sea salt added (1.5% or less). Has a 'Pet Food' label.
Unpasteurized skim milk, cream, whole milk, sea salt, culture