Frederic Melton
Cow's milk is a versatile ingredient used to make a variety of cheeses, from the tangy and versatile Cheddar to the creamy and mild Monterey Jack. Cow's milk cheeses offer a range of flavours, from the strong and sharp to the simple and mellow. They are a common sight in grocery stores, with Cheddar being one of the most easily found varieties worldwide. Blue cheese varieties, such as Gorgonzola, Shropshire Blue, and Danish Blue, are also primarily made from cow's milk and are known for their intense flavours. Cow's milk is also used to make the popular Greek Feta, although it is more common to find sheep's milk Feta in specialty stores. Mozzarella, a staple in pizzas and lasagnas, is typically made from buffalo milk, but its mass-produced version often uses cow's milk.
| Characteristics | Values |
|---|---|
| Common types of cheese made from cow's milk | Cheddar, Monterey Jack, Feta, Mozzarella, Gorgonzola, Shropshire Blue, Danablu or Danish Blue Cheese |
| Taste | Cow's milk cheeses provide a wealth of flavour and variety |
| Yield | Cow's milk yields 9 to 10% cheese |
| Nutritional value | Cow's milk has less vitamin A, B, and E, calcium, phosphorus, potassium, and magnesium than sheep's milk |
| Pasteurisation | If using pasteurised milk, add the equivalent amount of Calcium Chloride as you do Rennet to the milk to encourage coagulation |
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What You'll Learn
- Mozzarella is traditionally made with buffalo milk, but is often made with cow's milk when mass-produced
- Cow's milk is processed in many ways, so there are different types of cow's milk that can be used for cheese-making
- Cheddar is a versatile cow's milk cheese that can be eaten young or matured for several years
- Monterey Jack, a semi-soft cheese with a mild tang, is another famous cheese made from cow's milk
- Cow's milk is also used to make Greek Feta, although it is more common to find Feta made from sheep's milk or goat's milk
Mozzarella is traditionally made with buffalo milk, but is often made with cow's milk when mass-produced
Mozzarella is a cheese with a rich history. Traditionally, it is made with buffalo milk, specifically the milk of the Italian Mediterranean buffalo. This breed of buffalo is native to Italy, and the country is known for its mozzarella industry. In fact, the Italian government has protected the origin of the cheese, requiring that it may only be produced with a traditional recipe in select locations. This variety of mozzarella is known as Mozzarella di Bufala Campana and has received protected designation of origin (PDO) status from the EU and UK.
The digestive system of water buffalo allows them to turn low-grade vegetation into rich milk. This milk has a higher percentage of solids, providing higher levels of protein, fat, and minerals than cow's milk. It is creamier and thicker and has more calories. Buffalo milk is also said to be very good for healthy bones, dental, and cardiovascular health.
However, despite the traditional use of buffalo milk, most mass-produced mozzarella is made with cow's milk. Cow's milk cheeses are familiar products, easily found in any grocery store dairy section. They are versatile and provide a wealth of flavor and variety. While some may seem commonplace, artisan and varietal versions offer a range of tasting options for cheese lovers.
Cow's milk is also used to make other popular cheeses such as cheddar, Monterey Jack, and Greek feta. Cheddar, in particular, has a long history, with production believed to have begun in the 12th century in a small English town called Cheddar. It is a versatile cheese that can be eaten young or matured, with its taste ranging from mild to sharp.
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Cow's milk is processed in many ways, so there are different types of cow's milk that can be used for cheese-making
Cow's milk is processed in many ways, and there are indeed different types of cow's milk that can be used for cheese-making.
Firstly, it is important to note that cheese can be made from various types of milk, including sheep, goat, buffalo, camel, horse, and even yak milk. Each type of milk lends distinct characteristics to the resulting cheese in terms of flavour, texture, and nutritional content.
Cow's milk, in particular, is a popular choice for cheese-making due to its wide availability and versatility. Different processing methods can be applied to cow's milk to influence the final product. For instance, pasteurised/homogenised cow's milk with a fat content of at least 3.25% is suitable for cheese-making, while UHT or ultra-pasteurised milk is not recommended as it will not set into curds. The fat content of the milk plays a crucial role in cheese-making, with higher fat content yielding a richer, creamier texture.
Some popular cheeses made from cow's milk include cheddar, which can be enjoyed young or matured, Monterey Jack, a semi-soft cheese with a mild tang, and Greek Feta, which is widely available in the US. Cow's milk is also commonly used to make blue cheese varieties such as Gorgonzola, Shropshire Blue, and Danish Blue, which derive their distinctive flavour from enzymes introduced during ageing and long maturation periods.
Additionally, cow's milk can be used to make mozzarella, although traditional mozzarella is made with buffalo milk. The type of milk used can significantly impact the final product, as buffalo mozzarella is known for its smooth, creamy texture and is typically consumed fresh, whereas cow's milk mozzarella may have a slightly different flavour and texture profile.
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Cheddar is a versatile cow's milk cheese that can be eaten young or matured for several years
Cheddar cheese is a popular variety of cheese made from cow's milk. It is believed to have originated in the 12th century in the village of Cheddar in Somerset, England. Cheddar cheese is known for its distinct flavour, vibrant orange colour, and versatility. It can be found in most parts of the world and is one of the most easily found varieties of cheese made from cow's milk.
Cheddar cheese has a rich and creamy texture and a sharp, tangy, and pungent flavour. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese. The colour of the cheese can range from white to pale yellow or orange, depending on the addition of food colouring or plant extracts such as beet juice. Cheddar cheese is typically sold in blocks, slices, shredded, or even powdered, making it a versatile ingredient for various dishes.
Cheddar cheese can be eaten young or matured, with its flavour profile changing from mild to sharp with age. The maturation process can last from a few months to several years, and the cheese develops large crystals of calcium lactate when matured for longer than six months. The ideal environment for maturing cheddar cheese is in caves, such as those found in Cheddar Gorge, which provide the necessary humidity and steady temperature.
Cheddar cheese is a versatile ingredient that can be used in sandwiches, burgers, soups, salads, casseroles, and more. It pairs well with fruits, crackers, and wine. The versatility of cheddar cheese extends beyond its use in dishes, as it can also be enjoyed at different stages of maturation, making it a popular choice for cheese lovers.
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Monterey Jack, a semi-soft cheese with a mild tang, is another famous cheese made from cow's milk
Cow's milk cheeses are a familiar sight in any grocery store's dairy section. They offer a wide range of flavours, from the commonplace to the artisanal. One of the most famous cheeses made from cow's milk is Monterey Jack, a semi-soft cheese with a mild tang.
Monterey Jack is a Californian white, semi-hard cheese made using cow's milk. It has a mild, slightly sweet flavour and a smooth, creamy texture. It is often used in cold or grilled sandwiches, and it blends well with other flavours. It is a versatile cheese that can be eaten on its own or mixed with other cheeses to create new varieties.
The origins of Monterey Jack are disputed, with several prominent Californians claiming its invention. It is believed to have originated in Monterey County, California, and was likely derived from a Franciscan monastic style of farmer's cheese. It is said that David Jacks, a California land speculator and businessman, sold the cheese commercially, and it came to be known as "Jacks' Cheese" or "Monterey Jack". Other ranchers in the area, such as Andrew Molera, also produced the cheese, and it became a successful dairy operation in Big Sur.
Monterey Jack is typically aged for about six weeks to three months and has a pale ivory colour. It has small irregular holes and a semi-soft texture. It is sometimes flavoured with spices, pimientos, or jalapeño peppers to create varieties like Pepper Jack, Colby Jack, or Cheddar Jack. "Dry Jack" is a rarer, harder version of Monterey Jack that is aged for up to 24 months and has a deep yellow-gold colour. It is similar in texture and flavour to well-aged cheddar.
Monterey Jack is a popular cheese due to its mild flavour and good melting quality, making it suitable for various dishes, including quesadillas, burritos, cheeseburgers, grilled cheese sandwiches, and pasta. It is also recommended for migraine sufferers due to its low tyramine content, an organic compound associated with headaches.
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Cow's milk is also used to make Greek Feta, although it is more common to find Feta made from sheep's milk or goat's milk
Cow's milk is a versatile ingredient used to make a wide variety of cheeses, including well-known varieties such as Cheddar, Monterey Jack, and Mozzarella. It is also possible to make Greek Feta with cow's milk, although this is less common than using sheep's or goat's milk.
Feta is a Greek cheese with a rich history, dating back to the eighth century B.C. when it was made with sheep's milk and stored in brine. Today, traditional Greek Feta is protected by the European Union, which mandates that it must be made with at least 70% sheep's milk and up to 30% goat's milk. This combination gives Greek Feta its distinctive sharp, tangy, and salty flavour, as well as a crumbly texture.
While Greek Feta made with cow's milk is less common, similar cheeses are produced in other countries. For example, "telemes" is a Greek cheese made with cow's milk, and Bulgarian Feta, which is not bound by EU regulations, can also be made with cow's milk. In the United States, where producers are not beholden to EU laws, Feta-style cheeses are often made with cow's milk.
The use of cow's milk in cheese-making offers a range of options for cheese lovers. While some prefer the traditional flavour and texture of Greek Feta made with sheep's and goat's milk, others may enjoy the variations that cow's milk brings to this beloved cheese.
Cow's milk Feta, though less conventional, still contributes to the diverse world of cheese, providing options for those who may have difficulty sourcing traditional Greek Feta or simply wish to explore different tastes and textures within the Feta family of cheeses.
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Frequently asked questions
Some popular cheeses made from cow's milk include Cheddar, Monterey Jack, Feta, Mozzarella, and Blue Cheese.
Other types of milk used for cheese-making include sheep's milk, goat's milk, buffalo milk, camel's milk, horse milk, and yak's milk.
To make cheese from cow's milk, the milk is first treated with starter cultures that contain living bacteria. These bacteria feed on the lactose sugar in the milk, producing lactic acid. The increasing acidity levels aid in curdling, preservation, and flavor development.
Yes, you can make cheese at home using cow's milk. It is recommended to use pasteurized/homogenized milk with a fat content of at least 3.25%. You can also use pasteurized/unhomogenized milk, but it is better to have a fat content higher than 3.25%.
Cow's milk cheeses are a good source of protein and calcium. They also contain vitamins and minerals, including vitamin A, vitamin B, vitamin E, phosphorus, potassium, and magnesium.
