Raw goat cheese and chèvre occupy a specific and important place within the Primal Diet, primarily as a medicinal food rather than a nutritive food in the conventional sense. In the sources, Aajonus references raw goat cheese in the context of personal experience, palatability challenges, sourcing difficulties, and the broader framework he established for raw, unsalted cheese as a detoxification agent.

Aajonus recounted that during his transition away from vegetarianism, when he began "going nuts in the desert in the summer," he turned to goat milk and goat cheese as some of the first animal products he reintroduced. He specifically mentioned having an Amish farmer make him raw goat cheese: "I used to have a Hamish make me raw goat cheese. And that went down pretty good." This personal testimony establishes raw goat cheese as an accessible, palatable entry point into raw dairy for people who may struggle with the taste or texture of other cheeses or raw animal products.

Raw goat cheese, like all raw, unsalted cheeses in Aajonus's framework, functions primarily as a sponge-and-magnet system for drawing toxins out of the body. The cheese is not intended to be digested. It is intended to pass through the digestive tract largely intact, binding to toxins stored in the stomach lining, intestinal walls, and the fluid systems (blood, lymph, neurological fluid) that weave through the digestive tract, and then exiting through the feces carrying those toxins with it.

Raw goat cheese additionally appears in discussions about palatability, that some people find it easier to eat raw goat cheese than other raw cheeses, that it "went down pretty good" as a vehicle for consuming raw meat when placed on top of it, and that it was used in social raw food preparation contexts.

However, Aajonus was clear about the critical distinctions: raw goat feta, for example, is too salty and therefore classified as harmful rather than medicinal for most people. Raw goat cheddar without salt is nearly impossible to find commercially because the strong animal enzyme content makes it smell and taste so pungent that most people refuse to buy it, which is why salt is added, the salt kills those enzymes, alters the taste, and makes it commercially viable, but simultaneously destroys its medicinal properties.

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The core mechanism Aajonus described for raw, unsalted cheese, including raw goat cheese, is what he called the "magnet and sponge" action. He explained this in extensive detail:

"Raw cheese does not digest in the human system. It absorbs and attracts poisons. As soon as you start chewing it, all the toxins in the brain dump out the gums, tongue, and the salivary gland. And as that cheese goes down and you have the lymphatic system, the neurological system, and the bloodstream weave their way all the way through the digestive tract, the cheese like a magnet, all those different minerals that have magnetism start pulling those poisons out of those three circulatory systems all the way out."

This action begins in the mouth the moment chewing starts and continues throughout the entire digestive tract, through the esophagus, both chambers of the stomach, and the entire intestinal tract. The minerals in the raw unsalted cheese have what Aajonus described as "ionic, magnetic, electric properties" that allow them to attract and bind to toxins from the neurological system, the bloodstream, and the lymphatic system as those networks pass through the intestinal walls.

Aajonus was specific that this effect starts immediately upon contact with saliva: "As soon as you start chewing it, all the toxins in the brain dump out the gums, tongue, and the salivary gland." This means even the act of chewing raw goat cheese in the mouth has a detoxifying effect on the neurological system closest to the brain.

Once bound, the cheese "holds onto them like a sponge and passes them out in the feces", undigested and still bound to the toxins. Aajonus confirmed this mechanism through his own laboratory fecal analysis: "I've only seen in my fecal analysis that raw no-salt cheese will pass through without absorption with tons of poisons."

He quantified the capacity: "Normally, I expect about 200 fat molecules to bind with 1 molecule of mercury, 2 molecules of mercury. And that's how many fats I will find around. But in cheese, the raw no-salt cheese, I will find far more than that." He also noted that "one tablespoon of cheese would have absorbed 100% of that 3,000 times the lethal dose of thallium that's given at one time."

Aajonus explained that the reason raw, unsalted cheese passes through undigested is because all dried foods are bio-active-enzyme deficient. The dehydration process involved in making cheese removes its digestive enzymes. Therefore, the body cannot digest it without external enzymatic help. He elaborated:

"It will not digest without severe help. However, I found that the human body will take it through and absorb the poisons out of it, even though it probably could borrow, like it does in cooked food, borrow enzymes throughout the system, but it doesn't."

He confirmed this through fecal testing on twenty cases of people eating lots of different kinds of cheese: "I found that in raw fooders, mainly raw fooders, who eat like 80% raw, they don't do any tests on anybody under 80, or very few tests, that those people who eat 80% raw primal diet, when they eat that raw, no salt cheese, it binds to the poison and they do not digest it."

He stated this more broadly: "The body uses it to absorb poisons and not digest it. 99% of the time, I'll say, the body uses it to absorb poisons and not digest it." (He left 1% margin for discrepancies.)

Contrast: He noted that animals raised on a completely raw diet for three generations, never vaccinated, actually do produce enzymes to digest cheese as a food substance, deriving fats, minerals, and proteins from it. But in the human body, whose system is loaded with vaccine toxicity and processed food damage, this digestive capacity does not manifest.

Aajonus specifically addressed why raw goat cheddar without salt is nearly unavailable commercially: "Because it's so strong in the animal enzyme. It stinks. It reeks, so most people don't buy it." This high animal enzyme content is actually a marker of quality and potency in Aajonus's framework, it means the cheese is alive with enzymatic activity. The fact that it is pungent is a sign it has not been processed or killed.

Salt destroys the medicinal properties of raw goat cheese entirely. Aajonus explained: "The salt kills those enzymes. It destroys the enzymes. It dehydrates and changes the taste." When salt is present, it acts like an explosive in the cheese: "Salt does what? Breaks it up, explodes it, and allows it to be re-digested." This means the body will then digest the salted cheese and, along with it, re-absorb every toxin the cheese had collected. "So you're going to re-digest all those poisons and some more."

This is why raw goat feta, which is traditionally heavily salted, is classified as harmful rather than medicinal. Aajonus stated unequivocally: "It's too salty. Salt for you is absolute poison."

Pasteurized goat cheese, even if unsalted, has the same harmful re-digestive effect because "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."

The distinction Aajonus drew: "Raw cheese, unsalted cheese is the only cheese I know that acts like a magnet in a sponge and evacuates out the feces." Cooked cheese does absorb toxins but then is re-absorbed into the body along with all those toxins. "So all of it gets absorbed, it absorbs the toxins and it all goes right back into the body."

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Aajonus was absolute on this point: "It has to be raw, no salt cheese for it to have that effect." He stated this in multiple contexts:

• "It has to be no salt, raw cheese, absolutely. And it doesn't matter if it's hard or soft cheese."
• "Your body will not digest raw cheese without salt. No salt in raw cheese. I've seen it in all my laboratory tests with feces. It's not digested and it's full of toxins when it comes out."
• "Salted cheese is not beneficial. Salt forces the body to re-digest and absorb the toxins that the cheese absorbs."

Raw goat feta came up explicitly in the sources when a participant asked about it:

"How about feta, raw goat feta, is that good, or is that too salty? It's too salty. Salt for you is absolute poison."

This is an absolute disqualification for feta regardless of the goat milk source. The salt content alone makes it re-digestive and therefore toxic rather than medicinal.

Aajonus addressed whether soft or hard cheese matters for the detoxification function: "It doesn't matter if it's hard or soft cheese. It will work." However, he added nuance for cottage cheese specifically: "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 also noted: "If you have a 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 does not work. Dry cottage cheese will. But that's on the dry side."

This implies that if one is making raw goat chèvre at home, which is by nature a soft, moist fresh cheese, it would need to be dried sufficiently before it could function as a detoxification agent. Fresh, very wet chèvre may be partially digestible and therefore would carry the risk of re-absorbing collected toxins.

Aajonus addressed mold on raw cheeses broadly: "There is no bad mold on a cheese unless it's pasteurized." He scraped the outer white layer off moldy cheese because "that has all the spores in it and you can get too much mycelium generating in you." He explained that mold in cheese is part of the natural process: "The process of making cheese is you take the dairy, you make it into curds and whey, you filter it out, you dry out your curds, and you put it in a cave. Instead of putting active acidophilus in the milk, you're introducing a mold to pre-digest it the same way as bacteria. So that's the only way you can eat hard cheeses, that you can digest them, is if there's mold in them."

He actually created his own blue cheese by taking raw no-salt butter, swirling it in air space and letting it sit in the refrigerator for three months until blue-green mold grew through it, then blending it with raw cream and butter for a roquefort-style dressing. The same principle applies to raw goat cheese left to develop mold naturally in the refrigerator.

Aajonus stated: "Raw dairy never spoils, it simply becomes varieties of cheeses, including butter that becomes a blue cheese. Raw cheeses last several weeks unrefrigerated in air-tight containers." He also noted: "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."

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Aajonus warned extensively about fraudulent labeling of raw cheese. The FDA allows cheese to be heated up to 157 degrees Fahrenheit and still be labeled "raw." He stated: "They can get all the way up to 157 degrees and call it raw, and it isn't." The threshold for truly raw dairy in his framework is 105 degrees Fahrenheit: "It never goes over 105 degrees."

On commercial cheeses labeled raw: "A lot of the cheeses that you will find in the stores, they'll say raw. They aren't raw. They're heated from 137 up to pasteurization temperature, almost to pasteurization temperature. Even European. Some of them. Most of the French won't. Most of the French will be fine. But some of them are even going that route."

For truly raw, unsalted cheese (applicable to goat cheese as well as cow):

• Amish and Mennonite farmers: "I buy it from an Amish or a Mennonite farmer who knows how to make it." He worked specifically with Miller Organic Farms, which had deals with approximately 13 other Amish farmers offering around 14 flavors of raw cheese including dill, caraway, garlic, and jalapeño pepper varieties.

• Pennsylvania Amish sources that ship overnight: "The places in Pennsylvania, the Amish places, they'll ship it to you overnight."

• Nature's Sunlight Farm, Pennsylvania, Mark or Maryann Nolt, 717-776-3417. They sell organic raw Colby and cheddar cheeses. Instruction: "Ask for NO-SALT raw cheese, not frozen, and to ship with ice only."

• Wil-Ar Farm, Pennsylvania, Wilmer and Arlene Newswanger (number partially cut off in sources).

• Organic Pastures in California, but only when they have unsalted varieties available. Aajonus confirmed that when Organic Pastures was making only lightly salted cheese: "Salted cheese is not beneficial."

• Sonnet and Landmark brands were specifically condemned by Aajonus, who issued a formal request for consumers to return these products to Rumiano Brothers Cheese and demand refunds.

In the context of Stueve's goat dairy, Aajonus explained the kidding season limitation: "They have the kids, and then they are milking and when the kids are getting the milk, you don't get any. So there is very little." This means raw goat dairy products, including goat chèvre, may be seasonally unavailable from certain small farms during kidding season when the young animals are nursing.

Aajonus explained the commercial logic that eliminates unsalted raw goat cheddar from the market: the strong animal enzyme content makes it smell so pungent that consumers will not buy it. Producers add salt to kill those enzymes, neutralize the smell, and create a commercially acceptable product. But in doing so, they destroy the very properties that make the cheese medicinally valuable. The person in the seminar who loved salted goat cheddar was told: "Just eat some butter with it. It will be okay."

Aajonus noted that an "order boy" in his community could get "big blocks of cheese from my Amish farmers that supply most of the product for my patients all over. They send it even to Aruba and some of them on the other islands. And you can order it directly to anyone."

The process Aajonus described for making cottage cheese/chèvre from raw milk applies directly to goat milk:

Basic Method: 1. Pour raw goat milk into a wide-mouthed quart jar 2. Let stand in a dark high cupboard until the liquid completely separates from the solids (2 to 4 days) 3. Pour into a cheese-making cloth pouch, or make a pouch from gauze-cloth or several layers of cheesecloth 4. Hang and let strain until milk solids are firm but not too dry 5. (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) 6. Put firm cheese in bowl and stir in 3 ounces raw cream

Alternative refrigerator method (for sweet cottage cheese): 1. Pour raw milk into a wide-mouthed quart jar and let stand in refrigeration until cream separates to the top 2. Skim the cream off, place in an 8-ounce jar, cap and refrigerate 3. Let milk stand in a dark high cupboard until liquid completely separates from solids (2-4 days) 4. Proceed with straining as above 5. Put firm cheese in bowl and stir in separated cream and an additional 3 ounces raw cream

Accelerating the process: "It should 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]."

Cultured vs. Uncultured: Aajonus noted that ordinary curd/chèvre is cultured as part of the process of making cheese. He distinguished between cultured and uncultured cheese and noted that if one's local producer only makes cultured cheese (no hard cheese), making the uncultured version at home is necessary.

1. Pour raw goat milk into a wide-mouthed quart jar 2. Add caraway seeds 3. Let stand in a dark high cupboard until liquid completely separates from solids (2-4 days) 4. Strain through cheesecloth until firm but not too dry 5. Put firm cheese in bowl and gently stir in 3 ounces raw cream

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When using raw goat cheese for detoxification purposes, Aajonus was emphatic that it must be eaten completely alone, without honey, without fruit, without anything that could trigger digestion:

"As long as you don't eat honey with it, it'll pass out. The body will not digest raw, no-salt cheese unless it has honey with it, or you eat like pineapple with it, something like that, or papaya. So, eat the cheese with none of those substances."

He further clarified: "Remember, when you're detoxing, cheese 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."

When the goal is mineral supplementation rather than detoxification, raw unsalted cheese must be eaten with honey, they must be together in the mouth at the same time:

"The only way you can get raw cheese to digest is to eat honey at the same time in your mouth with it. And it is an excellent, excellent mineral supplement."

He gave specific quantities for this use: "2 tablespoons of raw unsalted cheese, ½ to 1 teaspoon of honey only, eat them together in your mouth." He noted this could be done "three times a day."

He compared the mineral content absorbed this way to an entire bottle of calcium supplement: "You will get as much calcium that you can digest and completely utilize than from a whole bottle of rock calcium."

He specified the timing: if eating cheese for detoxification and then wanting to also get minerals from cheese, "you have like one and a half to two tablespoons" of cheese with honey as a separate eating event from the detoxification cheese.

On whether butter can be added to cheese: "You can add butter but wait 12 to 15 minutes after that to eat." This implies butter can be combined with cheese in certain contexts but there is a delay protocol required.

For a person who loved salted goat cheddar (and therefore had to accept the salt), Aajonus said: "Just eat some butter with it. It will be okay."

When someone had difficulty eating raw cheese on its own, Aajonus suggested: "Make it kind of a sauce. With cheese, cream." He also recommended: "What you have to do is make a sauce and have it with your meat." And specifically: "You can blend egg, red bell pepper, and a little cheese to make a sauce for your meats."

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• Size per dose: Sugar cube-sized piece
• Frequency: Every 15 minutes, every 20-30 minutes, or every hour, depending on the individual's toxic load and the acuteness of the condition
• Duration: Throughout the entire waking day, consistently, to maintain a continuous chain of toxin absorption moving through the digestive tract
• Timing relative to meals: Eat 10 minutes before meals; you then have 35 minutes to finish eating

• Cheese dose: 2 tablespoons raw unsalted cheese
• Honey dose: ½ to 1 teaspoon of honey
• Method: Both must be in the mouth at the same time
• Frequency: Three times a day

"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." Wet chèvre must be dried adequately before use. "Any soft cheese has a certain amount of enzymes in it. You do not want to digest the cheese."

For an infant who had been vomiting: "Once his stomach settles, give him some raw cottage cheese, about 1 BB-sized amount at a time."

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Aajonus incorporated raw unsalted cheese, including goat cheese, into a wide range of recipes. These are documented in his recipe books compiled from his teachings. The following are recipes using raw unsalted cheese that are consistent with goat cheese varieties:

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

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

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

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

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.

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

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-ounce jar, capped with blender washer/blades/base, immersed in bowl of mildly hot water for 5 minutes. When butter has melted, blenderize.

Blenderize 1½ oysters and butter in a 4-ounce jar on high speed for 10 seconds. In a food processor, chop with pulse-action the sweet pepper, mushrooms, and remaining oysters. 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.

Blenderize butter, tomato, hot pepper, garlic and/or onion together in an 8-ounce 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.

Mash and stir together until thoroughly mixed. Will keep in refrigeration for 2 weeks.

Slice cheese into ⅛-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 a finger can tolerate.)

Cheesecake Crust: - 1 cup raw walnut halves - 4 large raw Medjool dates, stones removed and chopped (room temperature) - 2 tablespoons unsalted raw butter (room temperature)

Place all ingredients 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.

Scoop marrow from shank bone. Warm butter, oil, basil and/or bay leaves and garlic together in a 4-ounce jar, capped with blender washer/blades/base, immersed in bowl of mildly hot water for 5 minutes. When butter has melted, blenderize ingredients for 5 seconds at medium speed. Slice lamb into strips. Dice asparagus. In a covered bowl at room temperature, marinate lamb strips and asparagus in sauce for 1-3 hours. Spread marinated ingredients on plate and top with cheese, onion, and parsley.

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Raw goat chèvre is derived from raw goat milk, which Aajonus referenced as one of the first animal foods he reintroduced during his recovery. He mentioned 1 cup of raw goat's milk as a primary food recommendation for infants and those recovering from severe illness: "1 cup of raw goat's milk, 1-2 oz of raw cow's cream, and 1½ tablespoons of raw butter and honey." Raw goat milk was recommended specifically in infant protocols where Organic Pastures cow dairy was unavailable.

Whey, the liquid byproduct of making goat chèvre, has its own uses in Aajonus's system: - Can be used to pickle foods - Can be used in place of raw vinegar to prepare sauces and spices - Can be mixed with 5 parts water and fed to indoor or outdoor plants

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The history of raw goat cheddar without salt being commercially unavailable is directly tied to consumer preferences shaped by industrial food culture. As Aajonus explained, the strong animal enzyme content of truly raw goat cheddar makes it "stink" and "reek", so most people won't buy it. Producers add salt because it "kills those enzymes, destroys the enzymes, dehydrates and changes the taste", making the product marketable. This is a direct example of how commercial incentives eliminate the most medicinally valuable form of a food from the marketplace.

Aajonus documented extensive fraud around the "raw" label for cheese. The FDA permits heating up to 157 degrees Fahrenheit while allowing the "raw" label. Truly raw cheese must never exceed 105 degrees. This creates a situation where virtually every commercially labeled "raw" cheese is not truly raw in Aajonus's framework. He stated: "Like a lot of the cheeses that you will find, all the cheeses that you will find in the stores, they'll say raw. They aren't raw."

Aajonus noted that in 1996, all health food stores in Paris and throughout France carried raw dairy, including raw cheeses. However, as of the time of the seminar, the European Union's harmonized food policy ("Codex Alimentarius") was forcing all member countries toward standardized, meaning pasteurized, food laws, eliminating raw dairy from mainstream distribution even in France: "Now, in the last year, they've stopped it again. Because of the EU... they want everybody to follow the same health and food laws."

He further noted: "It's impossible in Europe to get no-salted cheese. 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. But in France you can get it."

Aajonus specifically called out Sonnet and Landmark brand cheeses from Rumiano Brothers Cheese (1629 County Road E., Willows, CA 95988) as products to return for full refunds, citing the need to "find or create other no-salt-added raw cheese sources." He instructed: "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."

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