Randy Chandler
Cheese is typically made from the milk of ruminants such as cows, goats, sheep, and water buffaloes. However, cheese can also be made from the milk of other animals, including camels, yaks, donkeys, reindeer, horses, and even humans. The type of milk used can vary depending on regional availability and cultural preferences. For example, in Mongolia and parts of China, mare's milk cheese is commonly consumed, while in Scandinavia, locals have perfected the art of making cheese from reindeer milk. The fat-to-protein ratio in the milk also plays a crucial role in cheese-making, which is why there is a limited variety of hard yellow cheeses made from goat's milk.
| Characteristics | Values |
|---|---|
| Common sources of milk for cheese | Cows, goats, sheep, water buffaloes |
| Less common sources of milk for cheese | Reindeer, moose, donkeys, horses, yaks, camels, alpacas, humans |
| Milk that is difficult to convert to cheese | Pig milk, due to the fat/protein ratio and the anatomy of the animal |
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What You'll Learn
- Donkey cheese is the most expensive cheese in the world
- Reindeer milk is used to make cheese in Scandinavia
- Alpaca cheese is a popular feature at local markets in the Andes
- Mare's milk is used to make cheese in Mongolia and parts of China
- Cow, goat, and sheep milk can naturally curdle, while other animals cannot
Donkey cheese is the most expensive cheese in the world
Cheese is traditionally made from cow's milk, but donkey cheese, or pule, is one of the most expensive cheeses in the world. It is reportedly the "world's most expensive cheese", fetching US$1300 per kilogram or $1000 per pound. This high price is due to the rarity of the cheese, the difficulty of production, and the time-consuming method of production.
Pule is made from the milk of the Balkan donkey, an endangered species native to the Special Nature Reserve of Zasavica in Serbia. The donkeys are milked by hand three times a day, and it takes 25 litres of milk to create just one kilogram of cheese. The cheese is then left to age for a month. The result is a soft, crumbly cheese with a salty, zesty, and mildly sweet flavour, and a grassy aroma.
The Balkan donkey is a rare breed, and there are only about 100 jennies (female donkeys) in the world that are milked for pule-making. In addition, donkey milk lacks the protein casein that helps milk to coagulate, so an alternative method of cheese-making had to be devised. The small number of donkeys also means that they produce very little milk.
The idea for making donkey cheese came from Slobodan Simić, who founded the Zasavica Nature Reserve in 1997 to protect the dwindling population of endangered Serbian donkeys. Simić began making products with donkey milk, including soap, moisturiser, and rakia, a type of fruit brandy. As the number of donkeys in the reserve grew, Simić was left with an excess of milk and decided to make cheese with it.
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Reindeer milk is used to make cheese in Scandinavia
Cheese is a dairy product made from the milk of various animals, including cows, buffalo, yak, sheep, and donkeys. One of the more unusual sources of milk for cheese-making comes from reindeer, which are milked in certain parts of Scandinavia. Reindeer milk cheese, also known as Juustoleipä, Leipäjuusto, or simply Juusto, is a traditional food in this region and is known for its rich and creamy taste.
Reindeer milk is particularly nutritious, containing 22% butterfat and 10% protein. However, reindeer are notoriously challenging to milk, and they produce a relatively small quantity of milk, with only about 1.5 cups of milk available per day. This has made it economically challenging to produce reindeer milk cheese, and the tradition has largely died out.
Despite these challenges, some people in Scandinavia are working to reinstate reindeer cheese production and preserve this unique part of their culinary heritage. For example, Totte Nordahl and Ella Carin of the Samiid Riikkasearvi Institute in Umea, Sweden, have conducted extensive research to revive the practice.
Reindeer milk cheese is not the only unusual type of cheese produced in Scandinavia. Moose cheese, for instance, is also made in the region, with the entire world's supply coming from Elk House Farm in Sweden, where three lactating moose are milked for five months each year.
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Alpaca cheese is a popular feature at local markets in the Andes
In the Andes, alpacas are a vital source of fuel, leather, clothing, and milk. Alpaca milk is used to make cheese, which is a popular feature in local markets. The alpaca cheese has a rich and salty flavour and a heavy texture. It is a popular delicacy with sweet corn, called choclo con queso, in the former Inca Empire and the Andes.
The alpaca is a tricky animal to milk, and the cheese made from its milk is often long-lasting. The locals use the alpaca milk to make empanadas, which are a popular food item in the region. The alpaca cheese is also used in local dishes, although it is mostly found in local markets, where travellers can try it.
The alpaca cheese is a unique product of the harsh Altiplano region, where life would be a struggle without the alpacas and llamas. The alpaca cheese is a popular local delicacy, and its rich and salty flavour is a favourite among the locals. The cheese is also a good source of nutrition, as it is made from whole milk, which is difficult to extract from the alpacas.
The alpaca cheese is a good example of how human populations have adapted to their environment and used local resources to create unique and delicious food items. The alpaca cheese is a popular and nutritious food item in the Andes, and it has become an important part of the local culture and cuisine.
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Mare's milk is used to make cheese in Mongolia and parts of China
Cheese is typically made from milk, which is obtained from a variety of animals. One such animal is the mare, from which cheese is made in Mongolia and parts of China.
In Mongolia and parts of China, mare's milk is used to make a traditional dairy product called kumis, also known as airag. Kumis is a fermented product, made by churning raw mare's milk over several hours or days. The process of fermentation converts the lactose in the milk into lactic acid, ethanol, and carbon dioxide, making it suitable for consumption by lactose-intolerant individuals. The resulting kumis has a mild alcohol content due to the higher sugar content in mare's milk compared to other types of milk.
The practice of making cheese from mare's milk has a long history in Mongolia and parts of China. In the language of the Mongolian Chinese, "cege" refers to sour horse milk, a traditional drink dating back to the time of the Mongolian Empire in the 13th and 14th centuries. The process of making cege involves fermenting the milk in containers made from horsehair, which are hung at the entrance of the home or attached to a saddle to be shaken as the animal moves. Today, wooden or plastic containers are more commonly used.
In addition to its use as a food and drink, cege is also valued for its medicinal properties due to its high lactic bacterial content. It is believed to have healing powers and is considered essential for a healthy life by some people in the region. The traditional production period for cege runs from the beginning of June to the end of September, with the milking season for horses in Mongolia typically lasting from mid-June to early October.
While cheese made from mare's milk is a traditional practice in Mongolia and parts of China, it is worth noting that other animals' milk, such as reindeer, moose, donkey, and camel, are also used to make cheese in various parts of the world.
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Cow, goat, and sheep milk can naturally curdle, while other animals cannot
Cheese is most commonly made from the milk of cows, goats, and sheep. These three types of milk differ in taste, texture, and nutritional profile. For instance, cow's milk is often described as having a "grassy" flavour, whereas goat's milk generally falls into one of two camps: limestone-y and citrusy, or musky and barnyardy. Goat's milk also has less casein protein, which makes goat's cheese drier and crumblier than cow's or sheep's cheese.
There are many other animals that can be milked to make cheese, including camels, water buffalo, reindeer, donkeys, horses, and alpacas. However, these are less common than the milk of cows, goats, and sheep, which is due in part to the fact that these animals are typically more docile and easier to manage. In addition, cows are more prevalent in places like the United States, where cow's milk is the most popular and commercially available type of milk.
The flavour of cheese primarily depends on its style, but it can also be influenced by the animal's milk used. For example, the grass that cows graze on can affect the flavour of the cheese, with tasting notes of sweet cream, butterscotch, mushroom, and nuts. Similarly, goat's milk can have a musky or barnyardy flavour, which may be off-putting to some people.
Goat's and sheep's milk have more fat than cow's milk, resulting in a lower moisture content. Despite this, it is still possible to make good melting cheese from goat's or sheep's milk. For example, a high-moisture goat cheddar or gouda can melt just fine. However, traditional styles of goat's milk cheese, such as fresh chèvre, do not melt due to being curdled with acid rather than rennet, or because they are aged for so long that they lose too much moisture.
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Frequently asked questions
Yes, cheese is made from the milk of various animals.
Cows, goats, sheep, and water buffaloes are the most common animals whose milk is used to make cheese.
Yes, cheese can also be made from the milk of camels, yaks, donkeys, reindeer, moose, horses, and even humans.
Cows, goats, and sheep have udders, which make them easier to milk than animals with nipples, like pigs, cats, or humans. Additionally, the milk of cows, goats, and sheep naturally curdles, while the milk of other animals does not.
Donkey cheese, or "Pule", is considered one of the most luxurious items in the world and sells for about $1,000 per pound.
