Bushra Griffith
Cow's milk is used to make a variety of cheeses, including Monterey Jack, a semi-soft cheese with a mild tang, and Cheddar, a versatile cheese that can be enjoyed young or matured. Many blue cheeses, such as Gorgonzola and Danish blue cheese, are also made from cow's milk. These cheeses offer a range of flavours, from the simple pleasure of a grilled cheddar cheese sandwich to the more sophisticated bite of an aged blue cheese paired with wine. Cow's milk cheeses are a familiar sight in grocery stores, but they provide a diverse range of flavours and textures for cheese enthusiasts to explore and enjoy.
| Characteristics | Values |
|---|---|
| Type of milk used | Cow's milk |
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What You'll Learn
- Cheddar, Monterey Jack, and Mozzarella are made from cow's milk
- Cow's milk is used to make popular blue cheeses like Gorgonzola
- Parmesan, or Parmigiano-Reggiano, is a cow's milk cheese
- Gouda, a semi-hard cheese, is typically made from cow's milk
- Feta, a Greek cheese, is usually made from cow's milk outside of Greece
Cheddar, Monterey Jack, and Mozzarella are made from cow's milk
Cheddar, Monterey Jack, and Mozzarella are all types of cheese made from cow's milk. Cheddar cheese is made from pasteurized, standardized cow's milk and is one of the most popular cheeses in the world. It originated in the village of Cheddar in southwest Britain and is now produced in many countries, including England, Ireland, Canada, Australia, and the United States. The cheese-making process involves heating, ripening, cutting, mixing, re-heating, and milling of the curd, which affects the stability of the lipids. Cheddar typically has a mild or pungent flavor, depending on its age.
Monterey Jack, also known simply as "Jack," is a semi-hard cheese made from cow's milk. It originated in Monterey, California, and is known for its mild flavor and slight sweetness. This cheese is often used in dishes such as quesadillas, burritos, and grilled cheese sandwiches. It is also sometimes marbled with other cheeses, such as Colby or Cheddar, to create unique flavors.
Mozzarella, a popular cheese with a mild flavor, is now predominantly made from cow's milk due to high demand. While it can also be made from buffalo's milk, the cow's milk variety is more common and has a milder taste. Mozzarella is considered a good source of calcium and protein and is lower in saturated fat compared to other cheeses.
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Cow's milk is used to make popular blue cheeses like Gorgonzola
Cow's milk is used to make a variety of popular cheeses, including several blue cheeses like Gorgonzola.
Gorgonzola is a pungent Italian blue cheese made from unskimmed cow's milk. It is believed to have originated in the Middle Ages, from 879 to 1007 AD, in the town of Gorgonzola, near Milan, in the Lombardy region of Italy. The town is known for its natural caves, which are said to have been used for ageing cheese. The cheese gets its characteristic blue to blue-green marbling from the Penicillium roqueforti fungus, which is added to the milk at the start of the cheesemaking process. Gorgonzola is typically aged for three to four months, during which metal rods are inserted and removed to create air channels that allow the mould spores to grow and cause the cheese's veining.
There are two primary variations of Gorgonzola: Dolce, which has a delicate flavour and buttery consistency, and Piccante, which has a more pungent flavour and a firm, crumbly texture. Both types can be quite salty, with a "bite" from their blue veining. Gorgonzola is often paired with wine, port, and grapes for cheese tastings or picnics.
In addition to Gorgonzola, other popular blue cheeses made from cow's milk include Shropshire blue, Danablu or Danish blue cheese, and Stilton, a blue cheese made in England. Cow's milk is also used to make a variety of other cheeses, such as Cheddar, Monterey Jack, Gouda, Mozzarella, Feta, and Swiss cheese. These cheeses offer a range of flavours and textures, contributing to the diverse and tasty world of cheese!
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Parmesan, or Parmigiano-Reggiano, is a cow's milk cheese
Cow's milk cheeses are a common sight in grocery stores, and they offer a wide range of flavours and varieties. One of the most well-known cow's milk cheeses is Parmesan, or Parmigiano-Reggiano. This hard, granular cheese is produced from cow's milk and is named after the areas in which it is made: the provinces of Parma, Reggio Emilia, Bologna, Modena, and Mantua. Parmigiano-Reggiano has been called the "'King of Cheeses'" and is considered a "practically perfect food".
Parmigiano-Reggiano is a traditional Italian cheese that has been produced for over 900 years. The name Parmigiano-Reggiano is protected under Italian and European law, and only cheese produced in these specific provinces may be labelled as such. Outside of the EU, the name "Parmesan" can be used for similar cheeses, but only the full Italian name guarantees the cheese's authenticity.
Parmigiano-Reggiano is made with raw milk from three ancient breeds of cows: Bruna Alpinas (brown cow), Vacche Rosse (red cow), and Bianco Modenese (white cow). Each breed contributes unique qualities to the cheese. The brown cow's milk offers a balanced nutritional profile, while the red cow lends a touch of sweetness to the cheese. The white cow's milk has an excellent fat content-to-protein ratio and a fruity flavour.
The process of making Parmigiano-Reggiano is carefully monitored by the Consorzio del Formaggio Parmigiano-Reggiano, which ensures that the cheese meets the standards for PDO (Protected Designation of Origin) and also sponsors marketing activities. The long aging process of 12-36 months gives the cheese its distinct granular texture and rich, sharp flavour.
Parmigiano-Reggiano is a versatile cheese that can be used for grating or enjoyed on its own. Its complex flavour and texture make it a favourite among cheese lovers worldwide, and it is often considered the pinnacle of cheese varieties.
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Gouda, a semi-hard cheese, is typically made from cow's milk
Gouda is a semi-hard cheese that is typically made from cow's milk. It originated in the southern regions of the Netherlands, where it is now one of the most popular cheeses. The name comes from the city of Gouda in South Holland, where the cheese was historically traded.
Gouda is made by pouring fresh milk into a large vat. The milk is either raw or pasteurized, depending on the type of Gouda being made. Natural bacteria and rennet are then added to coagulate the milk and form curds. When the curds are firm, they are separated and placed in a mold. The cheese's characteristic density is achieved by compressing it with weights, after which it is ready for brining. The salt from the brine discourages unwanted bacteria and promotes the development of Gouda's iconic flavour.
Gouda is known for its diverse flavour profile, which ranges from mild and creamy to harsh and acidic. As it ages, the cheese develops a caramel sweetness and a slight crunchiness from cheese crystals. The amount of moisture in the cheese influences its texture, with higher moisture levels creating a softer, creamier texture, and lower moisture levels resulting in a stiffer, more crystalline structure. Gouda's flavour also depends on the natural pastures where the cattle graze, as the flavours from the grass are imparted to the milk.
The production of Gouda involves immense attention to detail, from the milking parlor to the creamery. It is recognized for its full-bodied, rich, and versatile flavour, as well as its dense and consistent texture. The cheese is usually matured for anywhere between four weeks to over 12 months, resulting in significantly different outcomes.
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Feta, a Greek cheese, is usually made from cow's milk outside of Greece
Troyer cheese is made with cow's milk.
Feta is a Greek brined white cheese traditionally made from sheep's milk or a mixture of sheep and goat milk. It is soft, crumbly, and has a slightly grainy texture. Feta is formed into large blocks and aged in brine. Its flavour is tangy and salty, ranging from mild to sharp. Outside of Greece, feta is usually made from cow's milk. In the United States, most cheese sold as feta is made from cow's milk.
Feta made from cow's milk is said to be the most popular type of feta in the US. It is widely available, whereas sheep's milk feta is typically only found in specialty stores and international groceries. Feta made from cow's milk is also produced in Canada, which has honoured the legal decision and trade agreement that mandates the use of the "feta-style/type cheese" label for cheese not made in designated regions of Greece.
In the EU and other territories where it is protected, feta must be produced using only whole sheep's milk or a blend of sheep and goat milk (with a maximum of 30% goat milk). This protection also extends to the UK and Northern Ireland. In these places, feta produced outside of designated regions of Greece from sheep or goat's milk must be labelled as "feta-style/type cheese".
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Frequently asked questions
Yes, Troyer cheeses are made with cow's milk.
Other cheeses made with cow's milk include Cheddar, Monterey Jack, Mozzarella, Feta, and several varieties of Blue Cheese such as Gorgonzola, Shropshire Blue, and Danablu or Danish Blue Cheese.
Cow's milk cheeses are known for their variety of flavours and textures. While some varieties like Cheddar and Monterey Jack are mild and tangy, others like Blue Cheese are known for their strong flavours. Cow's milk cheeses also differ in their fat content, with Mozzarella and Feta on the lower end of the saturated fat scale, and Cheddar and Swiss cheese containing slightly higher amounts of fat.
