Raw, no-salt-added cheese, including varieties such as cheddar, Colby, Monterey Jack, Swiss, Muenster, and Monterey, occupies a singular and irreplaceable position in the Primal Diet. Aajonus described it as one of the most powerful detoxification tools available to the human body, functioning in a way that no other food can replicate. Unlike virtually every other food in the diet, which is consumed for nutritive, building, or energizing purposes, no-salt-added raw cheese is consumed primarily because the body will not digest it, and that indigestibility is precisely its therapeutic value.

Aajonus discovered this property by conducting detailed fecal analysis over years of observing patients. He found that when people ate raw, no-salt-added cheese, virtually 100% of the cheese passed through the digestive tract undigested, and in the feces he found concentrated deposits of toxins that had been drawn out of the stomach lining, intestinal walls, and even out of the blood, lymphatic fluid, and neurological fluid as those circulatory systems passed through the intestinal tract. The cheese acted, in his words, as both a magnet and a sponge, attracting poisons out of fluid systems, binding them, holding them, and evacuating them in the feces without re-digestion.

He described this as one of the "miraculous things that dairy can do," and consistently named no-salt-added raw cheese as the best and sometimes only means of safely removing accumulated industrial and environmental poisons from the digestive system and surrounding fluid systems. He used it for conditions ranging from simple daily detoxification maintenance all the way to acute heavy metal and thallium poisoning in construction workers.

Cheese also serves a second, entirely distinct function in the diet: as a concentrated mineral supplement. When eaten together with honey, specifically when both are physically mixed together in the mouth at the same time, the honey provides enzymatic activity sufficient to allow the cheese to be digested, at which point it releases a high concentration of minerals that support acid-alkaline balance and rebuild bones, glands, and overall tissue. These two applications, detoxification and mineral supplementation, are separate protocols and must not be confused or combined incorrectly.

A third use is as a pain formula component, where raw no-salt-added cheddar (or Monterey or Muenster) is used as a central ingredient in a specific preparation that addresses menstrual cramps, migraines, and heavy-detox pain episodes.

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Aajonus described the mechanism by which no-salt-added raw cheese detoxifies the body in precise and consistent terms across multiple sources. When raw, no-salt-added cheese enters the digestive system without salt and without being from pasteurized dairy, the body does not digest it. There are no active biological enzymes in cheese, it is a dehydrated dairy product, and dehydration removes its enzymes. Without enzymatic activity to initiate digestion, the cheese passes through the entire digestive tract intact.

As it passes through, it acts as an ionic and magnetic attractor. The dry cheese pulls toxins out of the stomach lining, out of the intestinal walls, out of the neurological fluid, out of the blood, and out of the lymphatic fluid as those three fluid systems course through the tissues adjacent to the digestive tract. The cheese magnetizes those toxins out of the fluid systems, holds them like a sponge, and carries them through to the feces, where they are excreted without having been re-absorbed.

In Aajonus's own words: "The cheese will actually attract poisons out of those 3 fluid systems. Hold on to them and pass them out in the feces without digestion."

He also said: "What I do is, I have my blue cheese, not digested... So what happens with the dry cheese is that it acts as an ionic, attractive, and an attraction of magnetic pull to the toxins that are in the neurological fluid, the blood, and the lymphatic, as they lead their way through the mouth, through the digestive tract, all the way out the rectum."

And: "The very little of it came, it's re-digested... raw cheese in its natural form without salt will not digest in the human body. It will pass through the body, vacuum up poisons all throughout the intestines. Also as blood, neurological and lymphatic fluids pass through the whole digestive tract, the cheese can pull those poisons out of those fluid systems. Hold onto it like a sponge and you pass it out in the feces."

Aajonus grounded his conclusions about cheese's detoxifying properties in direct fecal analysis that he conducted over many years. His observations were as follows:

When patients ate raw, no-salt cheese: virtually 98% of the toxins passed out in the feces, undigested, bound to the cheese. Very little was re-absorbed. In some cases, almost the entire gram weight of cheese consumed came out in the feces along with bound poisons.

When patients ate salted raw cheese: approximately 90% of the cheese was absorbed by the body. Only 10% was discharged, and that 10% still contained toxins, confirming that the toxins were indeed being captured but then re-released and re-absorbed. He specifically stated: "When I looked at the feces of people who ate salted raw cheeses, 90% of it was absorbed. And I'm sure that it absorbed the toxins because that 10% that was discharged had the toxins in it."

When patients ate pasteurized cheese: between 60–90% was digested and absorbed, meaning the toxins it absorbed from the body were being re-digested along with the cheese, cycling poisons back into the system. He described this as particularly harmful because pasteurized cheese is already compromised and delivers both re-absorbed body toxins and the toxins introduced by the pasteurization process itself.

He followed patients over years, using iridology to observe where re-digested poisons ended up in the body when salted cheese was used: "And by looking at the irises over several years, I could see that they were distributing it by redigesting it into their nervous system and then it was spread out into the glands and then into the muscles over a period of years."

Aajonus gave a specific comparison to illustrate how effective raw no-salt cheese is at binding toxins. He noted that normally, fat molecules bind with mercury at a ratio of approximately 200 fat molecules per 1–2 molecules of mercury. But in raw no-salt cheese, the binding capacity is dramatically higher, the cheese can bind with concentrations far beyond what ordinary fat can manage.

He used thallium poisoning as an example: "One tablespoon of cheese would have absorbed 100% of that 3,000 times the lethal dose of thallium that's given at one time." He clarified that giving thallium in small doses over time requires much more to kill, because the cheese can keep absorbing it continuously.

When raw no-salt cheese is eaten with honey, specifically with both physically mixed together in the mouth at the same moment, the enzymatic activity of the honey activates digestion of the cheese, releasing its concentrated mineral content. Aajonus described this as providing minerals for acid-alkaline balance, bone rebuilding, and systemic tissue regeneration.

He was precise about this: "They have to go in the mouth and mash them together in the mouth at the same time, then you will digest the minerals in the cheese and it will be a concentrated mineral supplement."

He was equally emphatic that this works only when the honey and cheese are physically present together in the mouth simultaneously. If honey is in a milkshake being consumed alongside separately eaten cheese, it will not activate the cheese for digestion: "The honey's already absorbed into the fat that's in the milkshake. You won't act as an enzyme, enzymatic activity, for the cheese, unless you put a tremendous..." amount directly with the cheese.

His own standard dosage for this mineral supplementation protocol was: "I have about two tablespoons of cheese with one and a half to two teaspoons of honey. Very small amount of honey with that cheese."

Aajonus was extremely clear that detoxification use and mineral supplement use of cheese are mutually exclusive in the same sitting. When using cheese for detoxification, it must be eaten alone, without fruit or honey:

"Remember, when you're detoxing cheese it is not to be digested; it's to absorb the poisons and move out. So, if you're using raw no-salt raw cheese you won't digest it, there are no enzymes in it. But, the body will use it to absorb those toxins and move out the bowels. If you eat honey with it, that's to digest the cheese. You don't want to digest your poisons, re-digest your poisons. So, when I tell you to have cheese for detoxification it's without fruit or honey."

He further noted: "If you eat it with fruit, you're going to have some of that turn into detoxification minerals." And if eaten with honey, the cheese is fully digested as a mineral supplement. Each mode of use requires a specific and separate approach.

On the question of which type of cheese, hard or soft, is superior for detoxification, Aajonus gave guidance that points toward harder, drier cheese as more effective:

"If you want to use it as a magnet and a sponge to bind with toxicity and then remove it from your body then harder cheese is better."

"So which is the harder cheese? Farmer's cheese? Farmers cheese is soft. The dry cheese is the brick cheese. Cheddar is hard. Cheddar yeah, Jack...any of those."

He also clarified the issue with cottage cheese and soft cheese: "If it is cottage cheese, you need to let it dry more than you get it from the farmer. It is a little too soft. Just remember, any soft cheese has a certain amount of enzymes in it. You do not want to digest the cheese. You want the cheese to absorb poisons and get it out of the body."

He noted that wet or fresh cottage cheese would cause digestion and defeat the detoxification purpose: "If you have wet, wet cheese like that, you're going to digest it. And it will collect the poisons and re-digest the poisons. So that kind of cheese is not... that does not work. Dry cottage cheese will. But that's on the dry side."

However, he also said in one context: "It will work. When you dehydrate dairy, you've removed its enzymes. It will not digest without severe help. However, I found that the human body... it doesn't matter if it's hard or soft cheese. It will work." This presents a variation in his guidance, elsewhere emphasizing harder cheese as better for detox, and here saying it doesn't matter if raw and unsalted.

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The distinction between raw and pasteurized cheese is absolute in Aajonus's framework. Pasteurized cheese, regardless of whether it is salted or unsalted, will always be re-digested, along with all the poisons it absorbs. He said:

"If you eat pasteurized cheese, because it's broken down and cauterized, you're going to reabsorb your poisons with the cheese. If it's pasteurized, salted or unsalted, it doesn't matter. You're going to reabsorb your poisons. It has to be raw, no salt cheese for it to have that effect."

"Cooked cheese, pasteurized cheese, pasteurized or flash pasteurized, any kind of processed cheese, you will absorb all the nutrients in it. So if it attracts all the poisons out of your system, you're going to reabsorb all those poisons along with the cheese."

The cooking process in pasteurization fractionates the molecular structure of the cheese, breaks it down, and causes it to become digestible, defeating the entire detoxification purpose and instead cycling poisons back into the body.

Salt is an absolute disqualifier for therapeutic use. Even lightly salted raw cheese is not beneficial. Aajonus responded directly to a patient who asked whether lightly salted raw cheese from Organic Pastures would provide some benefit: "Salted cheese is not beneficial. Salt forces the body to re-digest and absorb the toxins that the cheese absorbs."

The mechanism by which salt destroys the cheese's detoxifying capability is what Aajonus described as an "explosive compressive reaction." Salt is volatile, when isolated as a sodium molecule, it is more volatile than nitroglycerin. Within the body, sodium ions cause a compressive, fragmenting reaction that fractionates the food it contacts, breaking down molecular structures and exposing them to full digestion and absorption. It does not dissolve food the way hydrochloric acid does, it fragments and explodes it open.

He said: "If you have salted raw cheese, salt does what? Breaks it up, explodes it, and allows it to be re-digested. So you're going to re-digest all those poisons and some more."

He further explained: "The salt will break it down like cooking. And then you'll free up the poisons and you'll absorb the poisons along with the cheese... If it's pasteurized, the same thing happens. The cooking fractionates the molecules, releases everything, and not a healthy way, and not a uniform way, and not a balanced way. And you will absorb all of the toxins that are absorbed into that cheese as it passes from your stomach to the intestines."

Aajonus noted that no-salt-added raw cheeses are more flavorful at room temperature, and that some clients leave their cheese unrefrigerated for weeks in airtight containers. He wrote: "Like butter, no-salt-added raw cheeses are more flavorful at room temperature. Some of my clients enjoy their no-salt-added raw cheeses left unrefrigerated for weeks."

However, he also noted that refrigeration causes cheese to mold more readily: "Cheese also molds more in the refrigerator. So I usually put things in jars, glass jars. And put this in a dark cabinet cover."

Aajonus discussed mold on raw no-salt cheese in detail. The overall principle is that mold on raw cheese is not inherently harmful and is often beneficial, because it represents the same process by which bacteria pre-digest dairy, just through fungal action instead.

However, there is a specific concern with surface white mold. Aajonus said: "It has to be raw, no-salt cheese and if it's moldy on the outside, if you see some white, just scrape it off. The mold inside is fine but if you look at the white hair/moldy stuff under a microscope you'll see hundreds of thousands of microscopic mushrooms with spores. You can get too many spores at one time in a sick body. Just scrape off the surface; there are no mushrooms inside; only on the surface. If your body is not sick, you might be able to use the mold."

He also wrote: "Some times a pungent white mold forms on cheeses. The mold is beneficial for some people, that is, if strong chee[se]..." (passage cut off but context consistent with the above).

Aajonus personally made blue cheese by taking raw no-salt cheese, swirling it in air space, placing it in the refrigerator for three months, and allowing blue mold to grow: "So I take my raw no-salt cheese and I'll swirl it in the airspace, take some out of the container, and let it sit in the refrigerator for three months. And it's full of the blue mold. It's roquefort. It tastes just like... It tastes like blue cheese." He mixed this with raw cream, butter, and garlic to make his own roquefort dressing.

He distinguished between mold on raw versus pasteurized cheese: "There is no bad mold on a cheese unless it's pasteurized. Just remember that your molds and bacteria that feed on a cooked food are also mutants and diseased, so they will have more toxic byproducts. That's why people who get food poisoning get it on pasteurized dairy, not raw."

Aajonus made a distinction about cultured cheese. When cheese is made from cultured products, yogurt, kefir, or any cultured dairy, or when cheese is itself cultured with bacteria or mold, the pre-digestion by that bacteria or mold means the cheese will be digested when eaten: "If it is predigested with the bacteria first, it will digest. So, if you have a cheese made from yogurt, or kefir, any kind of a cultured product, even if it's dried, you will digest it."

This means cultured or fermented cheeses are not the same as uncultured hard cheese for detoxification purposes, they will be digested rather than passing through as a sponge. He described this distinction as important but noted that blue cheese made from raw no-salt cheese (which he personally made and consumed) falls into a different category, he still found it useful, though the mold pre-digestion changes its properties somewhat.

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Aajonus was deeply concerned about the difficulty of obtaining genuinely raw, genuinely no-salt-added cheese, and documented extensive fraud and confusion in the marketplace.

He stated flatly: "Most of your cheese that you get in the store, they're lying to you. They're not raw. They'll heat them to 137 degrees and call it raw, because the FDA won't stop them. So you have to be very careful."

He also expressed concern about commercial claims: "How do we know when we go to a place that they say no salt added, this is raw milk, how do we know for sure that what they're saying is what..." (passage continues with this uncertainty).

He noted that in Europe, specifically France, no-salt cheese was historically available: "Anyway, I discovered that by checking the feces. The cheeses cannot be salted. They have to be raw." And: "In France you can get it."

However, by the time of later workshops, he noted that EU food policy (Codex Alimentarius) was restricting the availability even in France: "In the last year, they've stopped it again. Because of the EU... they want everybody to follow the same health and food laws."

Aajonus consistently directed patients toward Amish and Mennonite farms as the most reliable sources of genuine raw, no-salt-added cheese. He said:

"I buy it from an Amish or a Mennonite farmer who knows how to make it."

He specifically recommended Miller Organic Farms, whose owner made a deal with around 13 other Amish farmers, resulting in approximately 14 flavors of cheese: dill, caraway, garlic, jalapeño pepper, and others. He said: "They send it even to Aruba and some of them on the other island. And you can order it directly to anyone. There's an order form for the product list in the back."

He described this source in the context of a workshop attendee serving as an order coordinator: "He's the order boy in this town. He gets big blocks of cheese from my Amish farmers that supply most of the product for my patients all over."

He also listed specific named farms for ordering:

Nature's Sunlight Farm, Pennsylvania Mark or Maryann Nolt Phone: 717-776-3417 Products: Organic raw Colby and cheddar cheeses Instructions: "Ask for NO-SALT raw cheese, not frozen, and to ship with ice only."

Wil-Ar Farm, Pennsylvania Wilmer and Arlene Newswanger (Phone number was cut off in the passage but the farm is listed as a source)

Aajonus issued a specific consumer warning about Sonnet and Landmark brand cheeses from Rumiano Brothers Cheese. He stated that anyone with these products should return them to:

Rumiano Brothers Cheese 1629 County Road E. Willows, CA 95988

He instructed patients to: "demand a full refund plus your expenses for shipping and handling. If you receive a response back that has a release from damages on it, simply cross out the related wording, initial it and cash the check."

He framed this as part of a larger lawsuit situation involving "healthy choice deprivation, harm and damages," and called for finding or creating other no-salt-added raw cheese sources.

Aajonus mentioned Organic Pastures in the context of a patient communication, where a patient reported waiting two months for their unsalted cheese to be ready. Aajonus confirmed that lightly salted cheese from them provided no benefit: "Salted cheese is not beneficial." He suggested the patient contact someone on his Product List for raw no-salt cheese in the interim. He also mentioned in a workshop context: "The only raw cheese that is really raw is Organic Pastures cheese. They have a salt in them, so that's the only one you get. Unless you order it from...", indicating that even Organic Pastures, despite being genuinely raw, was at that time only available with salt, directing patients to the Amish sources instead.

Aajonus's preferred storage approach was glass jars in a dark cabinet, rather than the refrigerator: "Cheese also molds more in the refrigerator. So I usually put things in jars, glass jars. And put this in a dark cabinet cover. And then my butter stays fresher longer." He noted that raw dairy including cheese "never spoils, it simply becomes varieties of cheeses."

He also noted: "Raw cheeses last several weeks unrefrigerated in air-tight containers."

For construction workers and other heavily toxic patients doing the hour-by-hour detox protocol, Aajonus described them literally carrying cheese in a work pouch: "They have their older work pouches for their hammers and everything, and they've got a pouch for their cheese. They've got a two-cup jelly jar, glass jar, with all these little sugar cube-sized amounts of cheese."

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When eating cheese in significant quantities for detoxification, Aajonus specified that butter should accompany the cheese to prevent constipation. He said: "You need the cheese or the eggs to help absorb those toxins. And the cheese with the butter, of course, so you don't get constipated."

He addressed a patient's concern about butter not seeming to do anything with the large volumes of cheese: "With that volume of cheese that you've been talking about for a couple of hours here, I've tried eating cheese with butter; it doesn't seem to do anything..." He confirmed butter's role specifically as a lubricant and constipation preventative, not as an enhancement of the cheese's detoxifying action itself.

He also specified that if butter is added to cheese, one should wait 12–15 minutes afterward before eating: "You can add butter but wait 12-15 minutes after that to eat."

He also explained the timing in this passage: "It isn't all that necessary that you have to have butter with it. It's just that when you are eating the cheese, it's best to eat the cheese with the hydrochloric acids, because the hydrochloric acid will cause a mineral drop and it will make you sensitive to pain and it could cause tooth aches, all kinds of things. Having too much hydrochloric acid, too much beet juice. So you eat the cheese with it. Cheese provides a phenomenal amount of concentrated minerals. So you eat the cheese with the hydrochloric acid, the beet juice, you have a twofold protection against the mineral drop from the beet juice and you also have the absorption ability of the cheese."

When using cheese for mineral absorption, honey is the required activating agent. Aajonus specified that the honey and cheese must be physically combined in the mouth simultaneously: "They have to go in the mouth and mash them together in the mouth at the same time, then you will digest the minerals in the cheese and it will be a concentrated mineral supplement."

He noted that liquid honey in another food (such as a milkshake) does not count, the honey must be directly paired with the cheese in the mouth for enzymatic activation to occur.

He also confirmed: "Does it have to be, if you get your minerals with cottage cheese, do you still take it with honey? Yes, with honey."

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No topical applications of no-salt-added raw cheddar, Colby, Swiss, or Monterey Jack cheese are documented in the provided source passages.

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"You start the morning with a large amount, like 1–2 tablespoons."

Eating throughout the day, every hour to every half-hour, at sugar cube-sized amounts. This is appropriate for moderate levels of toxicity.

"Every hour to every 15 minutes" for "people that are so toxic, like construction workers." A sugar cube-sized piece every 15 minutes throughout all waking hours.

"About two tablespoons of cheese with one and a half to two teaspoons of honey", taken after meat meals, with both mixed together in the mouth at the same time.

The full formula is described as being consumed all at once ("she drank the whole thing at once and ate all the cheese at once"). The specific gram quantity of cheese in the pain formula is not given in the passages, but cheddar is listed as the primary cheese.

When honey is added to the pain formula, the maximum is 1 teaspoon: "You can add 1 tsp of honey if you like, only a tsp."

When asked about drinking water with meat and cheese, Aajonus said: "Cheese doesn't have a lot of enzymes. So I would say eat some honey, just little bits of honey just to get the enzymes in there so you can utilize it. It's better when you're first starting out like that, to eat the meat with just very very little cheese." This suggests a gradual introduction of cheese with meat for new practitioners of the diet.

"You can add butter but wait 12–15 minutes after that to eat." This applies to when butter is added to the cheese portion.

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In recipes, no-salt-added raw cheeses are used in grated, sliced, cubed, and blenderized forms. The specific varieties most commonly specified in recipes are Monterey Jack (referred to as Monterey or Monterey cheese), cheddar, and Muenster/Munster. The cheese is used in sauces, toppings, dressings, pasta substitutes, and cheesecakes.

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Ingredients (from Benefits of Eggs and Cheese): - 3/4 pound no-salt-added raw cheddar cheese - 1 pound unsalted raw butter - 1 cup raw walnut halves - 3 tablespoons unheated honey - 1 drop organic vanilla extract

Topping (optional): - 1 1/3 cups raw cream - 1 tablespoon unheated honey

Instructions: Let cheese and butter stand at room temperature to warm for 4 hours before making. Slice cheese into 1/8-inch slices. Into each of two 16-ounces jars, warm half the cheese, half the butter, and 1 tablespoon honey immersed in a bowl of mildly hot water while making the Crust.

Crust: In a food processor (not blender), place nuts, two tablespoons butter, and 1 tablespoon honey. Blend until they become a large ball. Butter the bottom and sides of an 8- or 9-inch pie plate. Evenly spread nut mixture and press onto bottom of pie plate. Chill in freezer while making Filling.

Filling: Blenderize the butter/cheese mixture until smooth. Pour filling over crust. Return to freezer. When filling is stiff, top with whipped cream if desired. Let stand in refrigeration for at least 6 hours.

Alternative (from Newsletter): - 3/4 cup no-salt-added hard raw cheese (room temperature) - 16 tablespoons unsalted raw butter (room temperature) - 2 tablespoons unheated honey

Slice cheese into 1/8th-inch slices. Place all ingredients in a 16-ounce jelly jar and blenderize until smooth. If ingredients do not blenderize smoothly, place jar in a bowl of warm water (not hotter than indicated, temperature cut off in source). Crust made from: 1 cup raw walnut halves, 4 large raw Medjool dates (stones removed, chopped, room temperature), 2 tablespoons unsalted raw butter (room temperature). Place all in food processor and blend until ingredients begin to clump into a ball. Spread and press evenly into bottom of baking dish. Place in freezer to stiffen while making filling.

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Ingredients: - 1 large mushroom - 2 tablespoons raw cream - 3 tablespoons no-salt-added raw cheddar cheese - 1 raw egg

Instructions: Chop mushroom and set aside. Cut cheese into small chunks. Blenderize all ingredients except half of the chopped mushroom together in a 4-ounces jar on low speed for 10 seconds. Stir in remaining chopped mushroom.

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Ingredients: - 2 ounces Bechamel Sauce - 1 tablespoon raw cream - 1 raw egg - 2 pinches ground white pepper - 2 tablespoons grated no-salt-added raw cheese

Instructions: Blenderize egg, cream, and pepper together in a 4-ounces jar on low speed for 10 seconds. Add Bechamel Sauce and cheese, and stir/marbleize. Spoon over slivered raw meat.

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Ingredients: - 2 tablespoons unsalted raw butter, or raw cream, or raw milk - 1 egg - 4 tablespoons grated no-salt-added raw Monterey cheese - 2 tablespoons finely chopped fresh basil leaves - 1 diced tomato - 1 teaspoon Pickled Peppers (Pimentos) (optional)

Instructions: Blenderize egg, 1 tablespoon basil, and cheese together in an 8-ounces jar on medium speed until smooth. Slice beef thinly lengthwise, then slice again to make small rectangles. Place meat and diced tomato in a decorative pattern on plate. Pour sauce over meat. Sprinkle with pimentos and remaining chopped basil.

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Ingredients: - 2 tablespoons grated no-salt-added raw cheese - 2 tablespoons raw cream - 1/2 medium tomato - 1 teaspoon Mustard - 1/3 jalapeño - 1/4 hot red pepper - 1 teaspoon finely chopped fresh bay leaves (optional)

Instructions: If a thicker sauce is desired, slice a deep and wide cut in tomato. Over a bowl, gently squeeze tomato to remove juice and seeds. Drink tomato juice when thirsty. Place all ingredients in an 8-ounces jar and blenderize for 5–10 seconds.

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Ingredients: - 2 tablespoons raw cream - 1/2 diced tomato - 1 teaspoon fresh lemon juice - 1-inch cube of no-salt-added raw cheese - 2 tablespoons grated no-salt-added raw cheese

Instructions: If a thicker sauce is desired, slice a deep and wide cut in tomato. Over a bowl, gently squeeze tomato to remove juice and seeds. Blenderize all ingredients except grated cheese together in a 4-ounces jar on low speed for 10 seconds. Pour over meat and top with sprinkled grated cheese.

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Ingredients: - 1/2 tomato - 4 tablespoons raw unsalted butter (or stone-pressed olive oil) - 1/2-inch cube of no-salt-added raw cheese - 1 slice fresh garlic - 1/2 to 1 tablespoon chopped fresh red onion - Favorite fresh herbs to taste (optional)

Instructions: All ingredients should be room temperature. If a thicker sauce is desired, slice a deep and wide cut in tomato, squeeze to remove juice and seeds. Warm butter in an 8-ounces jar, capped with blender washer/blades/base, immersed in bowl of warm water until butter melts. Add rest of ingredients to jar and blenderize on medium speed for 10 seconds.

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Ingredients: - 2 tablespoons fresh lemon juice - 1 1/2 teaspoons unheated honey - 3/4 cup cherry tomatoes - 1 teaspoon vinegar - 2 tablespoons olive oil - 1/2-inch cube of no-salt-added raw Monterey cheese - 1 teaspoon fresh red onion (optional) - 1 slice fresh garlic (optional)

Instructions: Cut cheese into thin slices. Blenderize all ingredients together in a 12-ounces jar on high speed for 10–15 seconds. This dressing will keep in refrigeration for several weeks in closed jar.

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Ingredients: - 4 tablespoons raw cream - 3 tablespoons grated no-salt-added cheese

Instructions: Blenderize cream and cheese together in a 4-ounces jar on low speed until thick and firm (10–15 seconds).

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Ingredients: - 5 to 8 ounces fresh ocean wild-caught raw salmon - 3 tablespoons lemon or lime juice - 1/8 to 1/2 hot pepper - 3 tablespoons raw unsalted butter - 2 tablespoons grated no-salt-added raw cheese

Instructions: Warm lemon and lime juices, hot pepper, and soft butter together in a 4-ounces jar, capped with blender washer/blades/base, immersed in a bowl of mildly hot water for 5 minutes. Blenderize on medium speed for 10 seconds. Pour mixture over salmon and top with grated cheese.

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Ingredients: - 1 serving Pasta Substitute - 3 oysters - 2 mushrooms - 2 tablespoons raw unsalted butter - 1 1/2-inch cube raw unsalted Monterey or Muenster cheese - 1 slice red or white onion - 2 tablespoons fresh sweet red pepper (optional)

Instructions: Make Pasta Substitute. Blenderize 1 1/2 oysters, 1 mushroom, butter, 1/2 of the cheese, 1/2 of the onion, and 1/2 of the red pepper together in a 4-ounces jar on medium speed for 10 seconds. Dice remaining oysters, mushrooms, and onion. Fold diced ingredients together with sauce and pour over Pasta. Grate remaining cheese. Top dish with grated cheese.

Alternative: Follow recipe above but do not blenderize onion in sauce. Chop onion and fold into sauce.

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Ingredients: - Fresh oysters (quantity as desired) - 2 mushrooms - 5 tablespoons unsalted raw butter - 6 tablespoons grated no-salt-added raw cheese - 1 teaspoon chopped red onions - 1 to 2 circular slice(s) fresh sweet red peppers (optional)

Instructions: Blenderize 1 1/2 oysters and butter in a 4-ounces jar on high speed for 10 seconds. In a food processor, chop with pulse-action the sweet pepper, mushrooms, and remaining oysters. In a serving bowl, fold all ingredients except cheese together. Sprinkle a bed of cheese evenly over plate. Spoon oyster/pepper/mushroom mixture evenly over cheese. Top with oyster/butter sauce.

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Ingredients: - 3 tablespoons soft unsalted raw butter - 1/4 to 1/2 fresh hot pepper - 1/4 tomato - 2 tablespoons grated Monterey Jack cheese - 1 slice fresh garlic (optional) - 1 tablespoon red onions (optional) - 1 serving Pasta Substitute

Instructions: Blenderize butter, tomato, hot pepper, garlic, and/or onion together in an 8-ounces jar on medium speed for 10 seconds. Add cheese and blenderize on medium speed for 15–20 seconds, until smooth and warm to the touch. Pour over Pasta Substitute and eat before it gets soggy. Eat with a serving of meat.

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Ingredients (from Benefits of Eggs and Cheese): - 5 tablespoons stone-pressed olive oil - 2 tablespoons grated no-salt-added raw cheese - 1 tablespoon finely chopped fresh bay leaves - Additional ingredients listed but passage cut off

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Ingredients: - 4 tablespoons unsalted raw butter (may substitute stone-pressed olive oil) - 1 slice fresh garlic - 1/4 red bell pepper - 1 1/2-inch cube no-salt-added raw cheddar cheese - 5 to 8 ounces raw meat (beef, lamb, fowl, seafood)

Instructions: Grate a portion of room-temperature cheese and set aside. Slice remaining cheese thinly. Warm cheese slices, garlic, and room-temperature butter in a 4-ounces jar, capped with blender washer/blades/base, immersed in bowl of mildly hot water for 5 minutes. Blenderize butter and garlic on low speed for 5 seconds. Additional steps continue from this point.

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Aajonus described making his own blue cheese from raw no-salt cheese:

1. Take raw no-salt cheese 2. Swirl it in the airspace of a container 3. Place in the refrigerator for three months 4. Blue-green mold (blue cheese mold, functionally roquefort) grows throughout

To make roquefort dressing: "I take a little bit of that and blend it with some raw cream and butter, just butter and that, and it's a delicious sauce. Roquefort dressing."

He noted he also purchased raw Roquefort at Whole Foods (which has salt in it), acknowledging: "granted it does have salt in it, so I've been cheating in that respect."

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Aajonus described making raw cottage cheese from whole raw milk. The process as described across multiple recipe sources:

Method 1 (standard fermentation at room temperature): Pour 1 quart raw milk into a wide-mouthed quart jar. Let stand in a dark high cupboard until the liquid completely separates from the solids (2–4 days). Pour into a cheese-making cloth pouch (or gauze cloth or several layers of cheesecloth). Hang and let strain until milk solids are firm but not too dry. Put firm cheese in bowl and gently stir in 3 ounces raw cream.

Method 2 (refrigerator fermentation for sweet cottage cheese): Pour 1 quart raw milk into a wide-mouthed quart jar and let stand in refrigeration until cream separates to the top. Skim cream off milk, place in 8-ounces jar and refrigerate. Let milk stand in quart jar in a dark high cupboard until the liquid completely separates from the solids (2–4 days). Pour into cheese-making cloth pouch and strain until firm but not dry. Put firm cheese in bowl and stir in separated cream plus an additional 3 ounces raw cream.

Use of whey: "Use the whey to pickle, or in place of raw vinegar to prepare sauces and spices, or mix whey with 5 parts water and feed to indoor or outdoor plants."

Caraway Cottage Cheese variation: Add 1 1/2 tablespoons caraway seeds to the milk before fermentation.

Aajonus's personal method for making cottage cheese: "All you do is just let it sit in the refrigerator until it completely separates. The whey goes to the bottom and everything else goes to the top and it curdles. Just put it in the refrigerator in a glass container and just let it sit in there until it separates... What I will usually do is I will take a little bit of the white clover honey and I will blend about a tablespoon in a cup and then I will pour that back into my whole, larger container of milk."

He noted: "To make it go faster if you put a few drops of either vinegar or lemon in it. Whether you like the cheese a little more tart, put the vinegar in it. If you like it a little more sweet or salty, then put [lemon]."

Cottage cheese and detox: For use in detox, cottage cheese must be sufficiently dry. Wet cottage cheese will be digested and re-absorb poisons. Dry cottage cheese functions similarly to hard cheese for detox purposes, though harder, drier cheeses remain more effective.

Cottage cheese and minerals: Confirmed appropriate for the mineral supplement protocol when eaten with honey: "Does it have to be, if you get your minerals with cottage cheese, do you still take it with honey? Yes, with honey."

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Aajonus connected the widespread use of salt in commercial cheese directly to the historical politics of salt as a commodity. He cited that the King and Queen of England "knew this [the explosive/fractionating effect of salt], that's why they became the only exporters in the world for 400 years of salt. They bought the rights from China." By understanding that salt "cooks" food by exploding and fractionating molecular structure, salt became a tool for food preservation and also for commercial food processing, enabling cheap, shelf-stable mass-produced cheese that the general public was habituated to prefer due to its taste.

Aajonus documented that in 1996, raw dairy, including no-salt cheese, was widely available in Paris and throughout France, even at regular supermarkets like Carrefour, owned by the British royal family. He noted: "In the last year, they've stopped it again. Because of the EU... there's a certain policy that they want everybody to follow the same health and food laws. So all food is interchangeable. Which means they just want to control all food." The EU food law body he referenced was Codex Alimentarius. He stated that despite this, cheese in France can still be obtained without salt in some forms, and noted: "It's impossible in Europe to get no salted cheese [in general]. They just claim they have to have salt in all the cheese. Well, that's because people won't eat it, because they like that salty taste."

He described a specific loophole in FDA regulation that allows producers to heat cheese to 137°F and still legally label it "raw": "They'll heat them to 137 degrees and call it raw, because the FDA won't stop them. So you have to be very careful." This makes the verification of true raw status in commercial cheese extremely difficult without direct sourcing from farms that do not heat their milk at all.

Aajonus described a situation with Rumiano Brothers Cheese (maker of Sonnet and Landmark brand cheeses) where the product did not meet the standards represented, constituting "healthy choice deprivation, harm and damages." He issued a consumer action directive, instructing patients to return the products and demand refunds, and specifically provided guidance on how to handle legal release forms that might accompany refund checks.

Aajonus contextualized the degradation of American cheese in historical terms: "Cheese, when they started making American cheese in the 50s. You know, that orange stuff. They sell as, you know, great American cheese. It's not all cheese. It's not all dairy. It's a lot of chemicals." And he noted the related development in ice cream: "In the late 70s and mid to late 70s, they started making ice cream with styrofoam. Because remember, styrofoam is made from hydrogenated vegetable oils... basically they were hydrogenating it and turning it into plastic."

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