Andy Montoya
Milk is the signature ingredient in all cheese, and while cow's milk is the most common type used in cheesemaking, it is not the only type of milk used. The four milk types that the FDA has deemed acceptable for cheesemaking are cow, buffalo, goat, and sheep milk, each of which produces a unique kind of cheese. For example, goat's milk cheese is known for its bold and tangy flavor, while sheep's milk cheese has a sweet flavor and a rich, creamy texture. In addition to these four types, yak, horse, camel, and donkey milk can also be used to make cheese.
| Characteristics | Values |
|---|---|
| Most common type of milk used in cheesemaking | Cow's milk |
| Other types of milk used to make cheese | Goat, sheep, buffalo, yak, horse, camel, donkey |
| Examples of cow's milk cheese | Cheddar, Colby, cotija, gorgonzola, mozzarella, Monterey Jack |
| Examples of goat's milk cheese | Fromage de chèvre, El Pastor |
| Examples of sheep's milk cheese | Pecorino Romano |
Explore related products
What You'll Learn
Other animal milk cheeses
Cow's milk is the most common type of milk used in cheesemaking, but other animal milk cheeses are also available and popular. These include sheep, goat, and buffalo milk cheeses. Each type of milk has a slightly different fat content, composition, and flavour. For example, goat's milk cheese has a tart flavour compared to cow's milk varieties, while sheep's milk cheese is known for its sweet flavour and creamy texture.
Goat's milk cheese, or "chèvre", is known for its bold and almost spicy flavours, with distinctive aromas that can vary depending on factors such as aging and diet. In France, goat cheese is called "fromage de chèvre" ("goat cheese"), and El Pastor goat cheese from Zamora, Spain, is considered one of the finest in the world.
Sheep's milk has a higher fat content than cow's or goat's milk, resulting in a rich, creamy texture. It is also highly nutritious, containing more vitamins A, B, and E, as well as calcium, phosphorus, potassium, and magnesium than cow's milk. Sheep's milk yields 18-25% cheese, compared to the 9-10% yield of goat's and cow's milk. Pecorino Romano, an Italian favourite, is a popular cheese made from sheep's milk.
Buffalo milk is known for its health benefits, promoting healthy bones, dental health, and cardiovascular health. While less common, yak, horse, camel, and donkey milk cheeses can also be found in some places. Mixed-milk cheeses, such as Fourmage, a four-milk gouda, and Carr Valley's Menage, combine the unique flavours and characteristics of different animal milk cheeses.
Crafting Cheese: The Art of Dairy Transformation
You may want to see also
Cow's milk cheese varieties
Cow's milk is the most common type of milk used in cheesemaking. It is the foundation of many popular cheeses, including:
Parmigiano Reggiano
A cheese with a hard, granular texture and a fruity, nutty flavour. It is often used as a grating cheese.
Asiago
A cow's milk cheese with a buttery, melt-in-the-mouth texture and a slightly sweet, nutty flavour. Asiago is often used as a table cheese, but it can also be melted on soups, pasta, and grilled sandwiches.
Gouda
A classic Dutch cheese with a creamy, buttery texture and a mild, nutty flavour. Gouda is a very versatile cheese and can be used in sandwiches, as a snack, or melted in dishes such as macaroni cheese.
Parmesan
A hard, granular Italian cheese with a fruity, nutty flavour. Parmesan is often used as a grating cheese, adding a savoury umami boost to pasta dishes, soups, and salads.
Romano
A hard, salty Italian cheese with a sharp, pungent flavour. Romano is often used as a grating cheese, but it can also be sliced and served as a table cheese.
Cheddar
One of the most widely available cow's milk cheeses, cheddar has a tangy, sharp flavour and a firm texture. Cheddar is a very versatile cheese and can be used in a wide range of dishes, from sandwiches to sauces.
Swiss
A cow's milk cheese with a mild, slightly nutty flavour and a firm, slightly sticky texture. Swiss cheese is often used in sandwiches and melted dishes, such as fondue.
Other Varieties
In addition to the cheeses listed above, there are numerous other varieties of cow's milk cheese, including Monterey Jack, Colby, Colby-Jack, Pepper Jack, Cotija, Mozzarella, Gorgonzola, and Blue Cheese.
Cheese-Making: A Gross Art
You may want to see also
Nutritional value of cow's milk cheese
Cow's milk is the most common type of milk used in cheese-making. It is the foundation of many popular cheeses, including Parmigiano Reggiano, Asiago, Gouda, Parmesan, Romano, Cheddar, and Swiss. While cow's milk is the most prevalent, other types of milk used to make cheese include sheep, goat, and buffalo milk.
Cheeses made from cow's milk offer a wide range of flavours and varieties. For example, Cheddar cheese, one of the most common varieties of cow's milk cheese, can be eaten young or matured for several years, resulting in a mild or sharp taste. Another popular cow's milk cheese is Monterey Jack, a semi-soft cheese with a mild tang commonly used in sandwiches.
Cow's milk is highly nutritious and is considered one of the most nutritious foods available. It contains a variety of hormones that promote the development of newborn calves and have similar effects on humans. For instance, cow's milk promotes bone growth and development in calves and has been linked to higher bone density in humans, potentially reducing the risk of osteoporosis in older adults.
In addition to its effects on bone health, cow's milk may also positively impact blood pressure. Furthermore, grass-fed cow's milk and cheese have been found to have higher levels of omega-3 fatty acids, conjugated linoleic acid (CLA), vitamin A, vitamin E, and antioxidants. These nutrients can contribute to reduced inflammation and improved immune function.
While cow's milk and cheese offer numerous nutritional benefits, it is important to note that the pasteurization and homogenization processes can result in a slight loss of vitamins and a change in the milk's nutritional profile. However, these processes are essential for increasing the shelf life and safety of commercial milk products.
Government Cheese: What's in This Dairy Product?
You may want to see also
Explore related products
Taste of cow's milk cheese
Cow's milk is the most common type of milk used in cheesemaking. It is versatile and can be made into a wide variety of cheeses, including popular varieties such as Parmigiano Reggiano, Asiago, Gouda, Parmesan, Romano, Cheddar, and Swiss.
The flavour of cow's milk cheese is often described as 'grassy' or 'earthy', with tasting notes of sweet cream, butterscotch, mushroom, and nuts, depending on the style. These flavours are influenced by the diet of the cow, with the grass and soil they consume affecting the taste of their milk. The age of the cheese and the breed of cow can also impact its flavour.
Cheddar cheese, one of the most common varieties of cow's milk cheese, can be eaten young or matured, with its flavour ranging from mild to sharp. Another famous cow's milk cheese is Monterey Jack, a semi-soft cheese with a mild tang that is often used in sandwiches. Other varieties of cow's milk cheese include Colby, Cotija, and Gorgonzola.
Cow's milk cheese is known for its versatility and ability to blend with other flavours. It does not have the distinctive tang of goat's milk cheese or the sweet, rich flavour of sheep's milk cheese. Instead, it acts as a foundation that can be paired with other ingredients to create a wide range of tasting options for cheese lovers.
The Ancient Origins of Andean Cheese
You may want to see also
History of cow's milk cheese
Cow's milk is the most common type of milk used in cheesemaking. While milk from other animals, such as sheep, goats, and buffalo, is also used to make cheese, cow's milk is the base of many popular cheeses, including Parmigiano Reggiano, Asiago, Gouda, Parmesan, Romano, Cheddar, and Swiss.
The history of cheese is believed to date back to around 8000 BCE when sheep were first domesticated. However, the exact origins of cheesemaking are unknown and may have begun in Europe, Central Asia, or the Middle East. The earliest archaeological evidence of cheesemaking dates back to 5500 BCE in what is now Kuyavia, Poland, where strainers coated with milk-fat molecules have been discovered.
Cheese was also a common food in the Roman Empire, with Pliny the Elder mentioning various cheeses in his writings, including a hard cheese produced by the Helvetii called Caseus Helveticus. By the time of the Roman Empire, cheesemaking had become a sophisticated enterprise, with Pliny noting that the best cheeses came from villages near Nîmes but did not keep long and had to be eaten fresh.
Cheddar cheese, one of the most well-known cow's milk cheeses, is believed to have originated in the 12th century in the small English town of Cheddar. Cheddar cheese has a long history and can be eaten young or matured, resulting in a mild or sharp taste, respectively. In the 19th century, cheddar cheese became one of the first US industrial foods when dairy farmer Jesse Williams began making it in an assembly-line fashion using milk from neighboring farms.
Another famous cow's milk cheese is Monterey Jack, a New World invention known for its smooth, creamy texture and mild tang. While its origins are unclear, with several Californians claiming its invention, it has become a beloved variety of cheese, often used in sandwiches.
Cheese Exploration: A World of Different Cheeses
You may want to see also
Frequently asked questions
No, while cow's milk is the most common type of milk used in cheese-making, other types of milk used include sheep, goat, and buffalo milk.
Some popular cow's milk cheeses include Parmigiano Reggiano, Asiago, Gouda, Parmesan, Romano, Cheddar, and Swiss.
Some popular non-cow's milk cheeses include Pecorino Romano, which is made from sheep's milk, and El Pastor, which is made from goat's milk.
