Sheep milk is identified by Aajonus as the best milk overall, superior to both cow's milk and goat's milk, when evaluated across the full spectrum of dairy options available. He stated this directly and plainly: "Sheep's milk is the best, of course." This ranking places sheep's milk above cow's milk (which he recommended for most people who are of normal weight and not diabetic) and above goat's milk (which he recommended only for overweight, diabetic, or adrenally depleted individuals).

However, Aajonus acknowledged that his personal experience with sheep's milk was limited in duration. He noted: "I've had it for maybe a two or three week period of time. I've never had the enjoyment of being able to experiment with it for a long period." This is an important qualification, while he ranked sheep's milk as the best, his clinical and personal experimentation with it was far shorter than with cow's milk and goat's milk. He did not elaborate extensively on sheep milk cheese as a distinct category in the available sources, but his general teachings on raw, unsalted cheese apply to any mammary production regardless of species, and he specifically confirmed this with the statement: "It doesn't matter what mammary production is going to be concentrated in the cheese, no matter what it is."

The context in which he most clearly positioned sheep's milk relative to the others was in a discussion comparing cow's milk, goat's milk, and sheep's milk for different constitutional types:

• If you are skinny and of normal weight: cow's milk is better, always.
• If you are extremely overweight or diabetic: goat's milk is better.
• Sheep's milk: the best overall, ranked above both, but Aajonus had insufficient long-term personal experimentation with it to speak with the same depth he could about cow's and goat's milk.

He also praised sheep in general as farm animals: "Sheep are very good, and they're good milkers, great landowners. I love sheep... Better than goats for sure." He noted that sheep, unlike goats, do not overrun pasture as aggressively (goats being far more destructive, 12 goats going through 10 acres in a month on his 108-acre property), making sheep more sustainable for small farms.

The biochemistry he highlighted as distinguishing sheep's milk is the linoleic acid content and what he described as lanolin, the fatty acid complex naturally present in the sheep's coat and secretions. He noted: "I found sheep is with the linoleic acid, the high rate of, you know, they call it lanolin." This distinguishes sheep's milk fat profile from goat (which has adrenal precursors making it stimulating and appropriate only for the overweight/diabetic) and from cow (which is more sedating and suitable for those of normal weight).

Cheese made from any raw, unsalted mammary secretion, including sheep's milk, functions within the same framework Aajonus described for all raw unsalted cheese: it is a dehydrated product, void of active enzymes, that acts as a magnet and sponge to pull toxins out of the lymphatic, neurological, and blood circulatory systems as it passes through the intestinal tract. When eaten with honey directly, it becomes a mineral supplement of extraordinary potency. When eaten without honey, or with honey that is already bound to other foods, the cheese functions purely as a toxin absorber and is not digested.

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The most specific biochemical statement Aajonus made about sheep's milk is this: sheep's milk contains a high rate of linoleic acid, associated with what is called lanolin. Lanolin is the fatty substance secreted by sheep's skin glands and present throughout sheep biology, including their milk. This fatty acid profile is distinct from both cow and goat milk and is part of why Aajonus ranked sheep's milk above the others.

He did not elaborate further on what specific physiological effects this linoleic acid/lanolin profile produces in the human body beyond placing it at the top of the milk hierarchy. His statement was made in the context of distinguishing sheep from goat, with goat's milk being identified as having adrenal precursors that make it stimulating and appropriate only for overweight and diabetic people, while sheep's milk was described as the superior choice without the drawbacks of goat.

Since Aajonus confirmed that all mammary production concentrates into cheese the same way regardless of species ("It doesn't matter what mammary production is going to be concentrated in the cheese, no matter what it is"), every principle he described for raw unsalted cheese applies fully to sheep milk cheese:

Cheese as a Dehydrated, Enzyme-Free Substance: Cheese is a dehydrated product. Any dehydrated product is completely void of biologically active enzymes. As Aajonus stated: "Cheese is a dehydrated substance where there's no active enzymes. Less active enzymes means less utilization of vitamins and proteins, carbohydrates and fats." He also stated: "Any dehydrated product is completely void of enzymes. There are no biologically active enzymes in any dehydrated product. None." And: "Any food that is dried, there are no bioactive enzymes. There are just remnants in the milk. You do not digest anything dehydrated."

This is not a deficiency in cheese but rather the precise mechanism that makes cheese therapeutically unique. Because the body cannot digest raw unsalted cheese (lacking the enzymes to break it down), the cheese passes through the gastrointestinal system essentially intact, performing its magnetic and sponge-like function along the entire length of the digestive tract.

The Magnetic/Sponge Function: As cheese passes through the intestinal tract, from the esophagus, through both chambers of the stomach, and into the intestinal tract, "the minerals have the ionic, magnetic, electric properties, so that as it's passing down the esophagus, into the stomach, both chambers of the stomach, into the intestinal tract, the minerals have" this drawing capacity. The cheese acts as a magnet and sponge to bind with toxicity in the three major fluid systems: the lymphatic system, the neurological system, and the bloodstream, as well as in the stomach and intestinal walls.

He described this with great specificity: "I use cheese as a magnet to pull out toxic minerals out of the lymphatic, neurological, and bloodstreams as they pass through the intestinal tract." He also described how the blood is the fastest moving fluid, the neurological is next, and lymph is the slowest, and all of these systems get sticky and slow when loaded with toxins. The cheese pulls those toxins out through all three systems as it transits through.

The cheese holds onto those toxins like a sponge and carries them out through the feces. This is the mechanism by which cheese becomes one of the most powerful detoxification tools in the primal diet.

Raw Versus Pasteurized Cheese, A Critical Distinction: This magnetic/sponge function works beneficially only if the cheese is raw and unsalted. Pasteurized cheese does the same drawing and absorbing, but because it is cooked and the proteins are denatured, the body can then digest and reabsorb everything the pasteurized cheese has drawn in. As he stated: "Pasteurized cheese will do the same thing but absorb those poisons plus put the salt back in your body. So you need to stay away from salted cheese." And: "So you don't want that cheese absorbed. It will hold on to it like a sponge. Pasteurized cheese, your body will do the same thing but digest and reabsorb all those poisons."

Raw unsalted cheese cannot be digested (no active enzymes to facilitate this), so it evacuates with all the toxins it has absorbed, passing them out through the rectum.

Cheese as Mineral Supplement (With Honey): When honey is eaten directly with cheese, meaning the honey and cheese are in the mouth and digestive system together and the honey has not already been absorbed into fats from other foods, the honey provides enzymatic activity that allows the body to digest the cheese and absorb its mineral content. In this configuration, cheese becomes what Aajonus described as the single most powerful mineral supplement available:

"Cheese with honey is your best mineral supplement. You'll get the greatest amount of calcium." He compared it directly to dolomite (mined rock calcium) and stated emphatically that rock minerals cannot be utilized by the body the way food-based minerals can.

The ratio he specified: "3 teaspoons of cheese to one teaspoon of honey or less. Then you can have 1/2 teaspoon of honey with 3 teaspoons of cheese - very small amounts. That's to provide the enzymes to digest the cheese, all the minerals in the fats and the cheese."

The mineral density of hard cheese is extraordinary: "2 tablespoons of cheese is worth how much milk, minerals and milk and fat. Quart and a half. Pretty good - not your cottage cheese but your hard cheese - that's pretty good - that's a lot of minerals, a lot of good fats."

Concentration Formula: When you eat cheese and honey together after a meat meal, you remineralize the body, strengthen bones and muscles, and correct mineral deficiencies. This is the mechanism by which Aajonus saw severe osteoporosis with 32% bone deterioration reverse within six months, faster than any other mineral protocol he had tried. He stated: "When I started experimenting with that, the people with osteoporosis healed it almost two times faster."

Pain Formula: Cheese also plays a role in the pain formula. Aajonus stated: "I think that there are certain proteins because they're so finite and small that aids the nervous system to reduce pain, but if it provided the minerals that I needed, then I wouldn't have to eat cheese with it and it would work without cheese." This confirms cheese's role in the pain formula as a necessary mineral and fine-protein contributor to nervous system support.

Mercury, Aluminum, and Heavy Metal Protocols: Cheese is specifically recommended for pulling heavy metals, mercury, aluminum, sulfur-based compounds, from the intestinal tract. He documented one case: "I had one fellow that he had so much mercury and aluminum and sulfur and from sulfur-based medications from when he was a child in his intestinal tract almost black as his pupil. I thought this guy's never going to have clean intestines, he's going to have to eat cheese every day of his life all day long."

He also stated: "The mercury that went to your hands and into your stomach, the milk helps pull it out. And then you're reacting to the mercury and the aluminum is getting to your digestive tract. So whenever you have milk, you should have cheese not only before the milk, but a little grated cheese in the milk."

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Aajonus confirmed that the species of origin does not alter the fundamental function of cheese in the body: "It doesn't matter what mammary production is going to be concentrated in the cheese, no matter what it is." He made this statement specifically in response to a question about whether cow's milk or goat's milk cheese was better, and his answer was that for cheese, the species distinction that matters so much for fluid milk becomes irrelevant.

This places sheep milk cheese on equal functional footing with cow milk and goat milk cheese for detoxification and mineral supplementation purposes. The distinction Aajonus drew so sharply between cow milk and goat milk, the adrenal precursors in goat milk making it inappropriate for thin, hyperactive individuals, does not carry over into cheese form, because those physiological effects are related to the hormonal and precursor content of the fluid, not the concentrated mineral/protein/fat matrix of the dehydrated curd.

Aajonus addressed the relative merits of hard versus soft cheese specifically in the context of toxin absorption:

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

"The dry cheese is the brick cheese. Cheddar is hard. Cheddar yeah, Jack... any of those."

Soft cheese (cottage cheese, farmer's cheese) still works as a detoxifier but is less potent in this role. He clarified: "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."

Wet cottage cheese, if it is still moist enough to have active enzymatic content, will actually digest and re-absorb the poisons it collects: "If you have, you know, 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."

This means sheep milk cheese, if made as a hard or semi-hard cheese, is the most effective for toxin removal. If made as a soft cheese or cottage-style, it needs to be dried further before it can function properly as a detoxifier.

He addressed moldy cheese directly: "Moldy cheese I scrape the... the outer white layer off because that has all the spores in it and you can get too much mycelium generating in you." So the mold on the outer surface of aged sheep milk cheese should be scraped off before eating.

However, he also described the process of cheese-making itself as involving mold as a predigestive agent: "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 cave. That's the way cheeses are made. Instead of putting active acidophilus in the milk, you're introducing a mold to predigest 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."

This applies to any hard aged sheep milk cheese, the internal mold that develops during cave aging is what allows the hard cheese to be digested when eaten with honey. The outer surface spores are what should be removed.

He also described Germans eating extremely fermented, stinking, rotting cheese, the most aged forms, and connecting this to robust physical health: "The Germans, how do you think they got so strong? They eat some of the stinkiest, rottenest cheese in the world. And I mean it is foul, but it produces some of the strongest, best-skinned people in the world." He connected this to the principle that the older and more fermented the cheese, the more ultra-digested it is, and the more the mineral and fat content has been pre-processed by bacterial and mold activity for human assimilation.

A fundamental principle underlying all of Aajonus's cheese teachings applies to sheep milk cheese: "Raw dairy never putrefies. It only becomes cheese. The older, the harder. That's the only thing about it. It is never bad." And: "Milk is in its fresh form, it is less digestible so it's always better to let it ferment... Just remember raw dairy never goes bad, it just turns into cheese."

This means properly made raw sheep milk cheese, unsalted, from raw milk, not pasteurized, cannot go bad. It only ages and hardens. There is no spoilage concern.

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Aajonus was candid about the limits of his access to sheep's milk: he had consumed it for only a two to three week period, never long enough to experiment extensively. This suggests that raw sheep milk cheese is considerably harder to source than raw cow or goat milk cheese, even within the primal diet network.

For any raw cheese on the primal diet, Aajonus specified:

No Salt: The cheese must be unsalted. Salt causes fractionation of enzymes in herbivores and disrupts the natural mineral matrix. More critically, salted cheese, even if raw, will carry salt back into the body along with the toxins it absorbs, compounding harm rather than removing it. "Salted cheese... Salt for you is absolute poison." He stated this about feta specifically: "How about feta, raw goat feta, is that good, or is that too salty? It's too salty. Salt for you is absolute poison."

Not Pasteurized or Flash-Pasteurized: Any heat processing, even flash pasteurization, destroys the raw properties. He documented a specific fraud case with Rumiano Brothers cheese (Sonnet and Landmark brands) in which the cheesemaking process was changed to heat milk beyond 122°F without changing the labels. He stated that California law requires that if milk goes beyond 122°F it cannot be labeled raw, only "made from unpasteurized milk." He recommended returning these products for full refund.

No Rennet from Commercial Sources: He distinguished between natural cheese-making using bacterial cultures that encourage the body's own bacterial development and commercial rennet-based processes: "If you use a rennet of a cow, the cow's enzymes are going to break it down for you, but the bacteria that's in the milk, if you incubate it with the honey and the milk, it encourages your own bacteria." He also noted that commercial "grains" used for kefir and yogurt are "washed bacteria and they are not natural once they're washed and conditioned. They don't encourage your own bacterial growth."

Not Frozen: He specified with Amish sources: "Ask for NO-SALT raw cheese, not frozen, and to ship with ice only." Freezing damages the raw food matrix.

Plastic Containers: Raw milk in plastic containers was specifically rejected by Aajonus, he noted this even for dairies he otherwise approved of, saying he would not drink their milk if it was stored in plastic. Glass containers are specified for home preparation.

For raw unsalted cheeses, Aajonus directed people to:

• Miller Organic Farms (Amish network of approximately 13 farms, shipping overnight, offering about 14 flavors including dill, caraway, garlic, jalapeño pepper)
• Nature's Sunlight Farm, Pennsylvania, Mark or Maryann Nolt, 717-776-3417, organic raw Colby and cheddar (with specific instruction to ask for no-salt raw cheese, not frozen, ship with ice only)
• Wil-Ar Farm, Pennsylvania, Wilmer and Arlene Newswanger (number partially present in sources)
• Organic Pastures, noted as one of the only truly raw commercial cheeses in California at the time, though it does contain salt

He noted that from Amish farmers in Pennsylvania he could get "big blocks of cheese" shipped even to Aruba and other islands, with many different flavors.

Aajonus provided detailed home cheese-making instructions applicable to any raw milk including sheep's milk:

Sweet Cottage Cheese: - 1 quart raw milk, 3 ounces raw cream - Pour milk into wide-mouthed quart jar, stand in refrigeration until cream separates to top - Skim cream off, place in 8-ounce jar, cap and refrigerate - Let milk stand in dark high cupboard until liquid completely separates from solids (2–4 days) - Pour into cheese-making cloth pouch (or gauze/cheesecloth layers), hang and let strain until milk solids are firm but not dry - Use whey to pickle, or in place of raw vinegar for sauces and spices, or mix whey with 5 parts water for plants - Put firm cheese in bowl, stir in separated cream and additional 3 ounces raw cream

Sour Cottage Cheese: - 1 quart raw milk, 3 ounces raw cream - Pour milk into wide-mouthed quart jar, let stand in dark high cupboard until liquid completely separates from solids (2–4 days) - Pour into cheese-making cloth pouch or gauze/cheesecloth layers, hang and strain until milk solids are firm but not too dry - Put firm cheese in bowl, gently stir in 3 ounces raw cream

Variation with caraway seeds: - Add caraway seeds to the milk in the wide-mouthed quart jar before letting it stand 2–4 days; all other steps remain the same

From Early Training transcript: - "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." - Add extra cream if the whole milk has been skimmed - Use glass container (works a little better) - Take a little white clover honey, about a tablespoon, blend it in a cup and pour it back into the larger container of milk before letting it stand, to encourage the right bacterial development

On curdling methods: He addressed different approaches to curdling: using cow rennet (cow's enzymes break it down for you), expectorating into the milk (your own bacteria break it down more appropriately for your body), or using commercial grains. He recommended the expectoration method, "If you use, put a teaspoon, tablespoon of saliva into the milk and let that be your starter", as the most personally appropriate approach since your own bacteria are most suited to your own intestinal environment.

He also noted: "Just spit into the milk and make it curdle that way or just let it sit there until it is completely curdled without doing anything? It's not going to be the same." Meaning letting it sit without any starter works but produces a less optimally personalized result than using your own saliva.

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The single most important pairing for cheese, whether being used as a detoxifier or as a mineral supplement, is honey. However, the function of this pairing completely reverses the role of the cheese depending on whether honey is eaten directly with the cheese or whether the honey is already bound to other foods:

Honey Directly With Cheese = Mineral Supplement: "When you eat honey with cheese, directly with it, then it becomes a mineral supplement... you can't digest your minerals without proper fats. So the fats get digested also with the minerals. But the fats usually are utilized to digest and process the minerals. So the fats are utilized to process and digest and utilize the minerals. So when you eat cheese and honey together, it is a mineral supplement."

The honey must be in direct contact with the cheese. If the honey is in a milkshake being consumed at the same time as cheese, the honey is already absorbed into the milkshake fats and will not activate the cheese: "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..." It won't function as an enzyme for the cheese if already bound elsewhere.

Cheese Without Direct Honey = Detoxifier: "If you're going to eat honey with cheese, now this is another remedy. So you've got cheese by itself or with any other food as long as you're not eating it directly, the cheese is going to absorb the poisons and move it out to the system."

This distinction is critical for anyone trying to use sheep milk cheese either therapeutically (as a toxin absorber) or nutritionally (as a mineral supplement). You cannot do both simultaneously. You must choose, based on what you need at that moment.

Ratio of Honey to Cheese: "3 teaspoons of cheese to one teaspoon of honey or less. Then you can have 1/2 teaspoon of honey with 3 teaspoons of cheese, very small amounts. That's to provide the enzymes to digest the cheese, all the minerals in the fats and the cheese."

The optimal protocol for remineralization is to eat honey and cheese together approximately one hour after a meat meal: "I suggest doing it about an hour after your first meat meal, and then again after your second meat meal or sometime in the afternoon."

He also specified: "You don't want anything after it either. No, you shouldn't have anything for maybe 45 minutes, half an hour after." So the cheese and honey combination should be eaten in relative isolation, not as part of a larger meal context.

In the bone density recovery protocol he detailed specifically, the sequence was: cheese and honey together, followed almost immediately by two ounces of milk: "So she'd sleep well and remineralize in the night. One year went down to 10%. That's a 22% increase in bone density in one year."

He also noted a nighttime protocol: "Middle of the night is when you have the third... cheese and honey together with milk."

Regarding adding butter to cheese: "You can add butter but wait 12–15 minutes after that to eat." This suggests butter can be incorporated into a cheese-eating context but requires a short pause before the next food.

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For general detoxification: cheese should be eaten throughout the day, with Aajonus describing an every-20-minutes frequency as appropriate during active detox. He stated: "I have my cheese every 20 minutes."

For mineral supplementation (with honey): after each of two meat meals daily, plus potentially a nighttime sequence. Three times per day appears to be the documented protocol for serious bone reconstruction.

For general maintenance: Aajonus described everyone needing to do the cheese-and-honey mineral protocol: "Everybody should be doing that."

• 3 teaspoons cheese to 1/2 teaspoon honey (minimum honey, maximum detox residual)
• 3 teaspoons cheese to 1 teaspoon honey (fuller mineral supplementation)
• These are described as "very small amounts", the key is not large volumes but regular, correctly paired small servings

2 tablespoons of hard cheese = mineral equivalent of 1.5 quarts of milk. This makes even small amounts of hard sheep milk cheese extraordinarily mineral-dense.

• Eat cheese and honey together about one hour after a meat meal
• Do not eat anything for 45 minutes to half an hour after cheese-and-honey combination
• If adding butter to cheese, wait 12–15 minutes before eating the next food
• Follow cheese-and-honey with two ounces of milk almost immediately (for bone protocol)

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Aajonus described making a sauce with cheese, cream, and other ingredients to serve with raw meat, addressing people who found raw meat difficult to eat on its own: "What you have to do is make a sauce and have it with your meat." And: "They put a little bit of cheese on it."

Meat au Gratin (from Benefits of Eggs and Cheese): - 4 tablespoons unsalted raw butter (may substitute stone-pressed olive oil) - 1 slice fresh garlic - 1/4 red bell pepper - 1.5-inch cube no-salt-added raw cheddar cheese - 5 to 8 ounces raw meat (beef, lamb, fowl, seafood) - 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 mildly hot water.

Egg, Red Bell Pepper, and Cheese Sauce: "You can blend egg, red bell pepper, and a little cheese to make a sauce for your meats."

Italian-Style Meat: - 5 tablespoons stone-pressed olive oil - 2 tablespoons grated no-salt-added raw cheese - 1 tablespoon finely chopped fresh bay leaves - 1 tablespoon finely chopped fresh basil leaves - 1 tablespoon chopped fresh parsley - 1 slice minced or crushed fresh garlic (optional) - 1 teaspoon chopped fresh red onion (optional) - 5 to 8 ounces meat (beef, lamb, fowl, seafood) - 1 mushroom - Vigorously stir olive oil, bay, basil, onion, and garlic together for 1 minute. Slice meat into thin luncheon meat-sized slices. Marinate meat in sauce in covered bowl at room temperature for 1–3 hours. Spread on plate and sprinkle with cheese and top with parsley.

Lamb Shanks: - 5 to 8 ounces lamb shanks - 2 tablespoons unsalted raw butter - 1 teaspoon bone marrow - 3 tablespoons stone-pressed olive oil - 1 to 2 tablespoons grated raw unsalted Monterey cheese - 1 teaspoon chopped fresh basil (optional) - 1 teaspoon chopped fresh bay leaves (optional) - 1 tablespoon chopped fresh parsley - 1 spear asparagus - 1 teaspoon chopped red onions (optional) - 1 slice minced fresh garlic (optional) - 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.

Aajonus addressed making cheese from skim milk (after cream has been removed): "Make it into a cheese. That's separate. So, skim milk cheese is okay. Raw skim milk cheese is okay. Absolutely. Remember, you're not going to digest it. If you have a little honey with it, you're going to digest the milk."

Aajonus mentioned having had "a hamish make me raw goat cheese" and found it went down well when served with raw meat, though he also noted that eating straight cheese alone throughout the day required acclimation.

For heavy metal protocols: grate a small amount of cheese directly into the milk being consumed. "You should have cheese not only before the milk, but a little grated cheese in the milk."

• 1 cup sour cottage cheese
• 2 ounces spice paste
• Mash and stir together until thoroughly mixed

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The liquid byproduct of cheese-making, whey, is specifically valued by Aajonus. He stated: "The whey is very good to eat." He described multiple uses:

• Use whey to pickle foods
• Use in place of raw vinegar to prepare sauces and spices
• Mix whey with 5 parts water and feed to indoor or outdoor plants
• Eat the whey directly

He also noted that whey can be used as a cheese itself in drawing toxins from the body: "You can always use every... You don't have to discard or waste anything. And the whey is very good to eat."

The whey represents the liquid fraction that separates from the curds during cheese making (2–4 days of standing), and it retains the lighter, more water-soluble components of the raw milk, including some bacterial activity and lighter mineral fractions.

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Aajonus discussed the practical considerations of keeping sheep versus goats for dairy production on a small farm. He noted that goats are destructive (12 goats consuming 10 acres per month on his 108-acre property) while sheep are more manageable: "Sheep are very good, and they're good milkers, great landowners. I love sheep... Better than goats for sure." He described sheep as appropriate animals for families wanting to maintain a milk and cheese source that is "easily handled by a short family."

The primary source of reliable raw unsalted cheese for Aajonus's patient network was Amish farmers in Pennsylvania, primarily through Miller Organic Farms (a cooperative of approximately 13 Amish farms) and individual farms like Nature's Sunlight Farm and Wil-Ar Farm. These farmers shipped products overnight, including to Aruba and other islands. The variety included dill, caraway, garlic, jalapeño, and plain cheeses, all available as large blocks.

He stated: "The places in Pennsylvania, the Amish places, they'll ship it to you overnight. Yeah. So you can order raw butter and unsalted cheeses and stuff from there, and they'll ship it to you overnight."

Aajonus documented a specific incident of cheese fraud: Rumiano Brothers Cheese (maker of Sonnet and Landmark brands) changed their cheesemaking process to heat milk above 122°F without updating their labels to reflect this change. California law requires that any milk heated above 122°F cannot be labeled "raw", only "made from unpasteurized milk." Aajonus contacted John Rumiano directly and was told the new labels would reflect the change, but in the interim he called the existing labeling "gross negligence, fraud and lack of integrity." He recommended:

• Return any Sonnet or Landmark brand cheeses (however little remained) to Rumiano Brothers Cheese, 1629 County Road E., Willows, CA 95988
• Demand full refund plus shipping and handling expenses
• If a response with a damage release is received: cross out the damage release wording, initial it, and cash the check
• Right To Choose Healthy Food was considering a class action lawsuit

Aajonus placed the prizing of cheese within a global indigenous context: "That's why dairy is prized in all those African tribes." He specifically cited:

• The Maasai tribe: "considered the smartest, strongest, tallest, most fierce tribe on Earth, but also the happiest and the most congenial", 60% of diet from dairy
• The Thulani tribe: 90% dairy until British government intervention disrupted their traditional diet

He connected this to the principle that cheese (alongside other dairy forms) is one of the most powerful nutrient concentrates available to humans.

He documented a European tradition of eating maggot-infested cheese, a practice in certain villages where aged, rotting cheese is deliberately allowed to become infested, after which both the maggots and the cheese are consumed together. He described the result: "They become vibrantly healthy." He connected this to the principle that extreme fermentation and pre-digestion of dairy, even to the point of macroscopic decomposition, produces powerful health benefits. The Germans' tradition of eating extremely pungent, rotting cheese was cited as the reason for German physical strength and skin quality.

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