Andy Montoya
Milk is the key ingredient in cheese, and while cow's milk is the most commonly used for cheesemaking, any type of milk can be used. Goat, sheep, and buffalo milk are also popular choices, each imparting a distinct flavour and texture. In some cultures, cheese is made with reindeer, moose, yak, or donkey milk. The type of milk used can add specific flavour profiles to recipes and cheese plates. For example, goat's milk has a tart flavour compared to cow's milk, while sheep's milk is known for its slightly sweet flavour and creamy texture.
| Characteristics | Values |
|---|---|
| Number of animal milk types used for making cheese | 4 (cow, goat, sheep, and buffalo) |
| Number of animal milk types that can be used for making cheese | More than 4 (reindeer, moose, yak, donkey) |
| Most commonly used animal milk for making cheese | Cow |
| Milk with more fat content than cow or goat milk | Sheep |
| Milk with the highest yield of cheese | Sheep (18-25%) |
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What You'll Learn
Cow milk is the most common
Milk is the key ingredient in cheese, and while any type of milk can be used, cow's milk is the most common variety used in cheesemaking. Cow's milk is the base of many popular cheeses, including Parmigiano Reggiano, Asiago, Gouda, Parmesan, Romano, Cheddar, and Swiss. It is also used to make mozzarella, although this is traditionally made with buffalo milk.
Cow's milk is distinctive from that of water buffalo, and goat's milk is different from sheep's milk. Each type of milk produces a unique kind of cheese with a distinct flavour and texture. Goat's milk, for example, has a tang and a tart flavour compared to cow's milk. Sheep's milk has a slightly sweet flavour and a rich, creamy texture. It is also highly nutritious, containing more vitamin A, B, and E, calcium, phosphorus, potassium, and magnesium than cow's milk.
Buffalo milk is also used in cheesemaking and is known for its health benefits, including healthy bones, dental health, and cardiovascular health. It has a higher fat and protein content than cow's milk, making it creamier and thicker, with more calories.
While less common, cheese can also be made from the milk of yaks, horses, camels, donkeys, reindeer, and moose.
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Goat milk is tart
Milk is the key ingredient in all cheese. The four types of milk that the FDA has approved for cheesemaking are cow's milk, goat's milk, sheep's milk, and buffalo milk. Each type of milk produces a unique kind of cheese with a distinct flavour and texture. While cow's milk is the most commonly used type of milk for cheesemaking, goat's milk is also very popular. In fact, approximately 65% of the world's population drinks goat's milk.
Goat's milk has a tart flavour, which some people describe as "powerful, smelly, pungent and revolting". This tartness is caused by a high content of free fatty acids (FFAs), especially short- and medium-chain fatty acids. The lack of αs1-casein in goat's milk results in smaller fat globules, lower fat content, and a weak milk fat globule membrane. These conditions create a higher probability of lipolysis, leading to an increased level of FFAs. The increased energy balance of goats and a lipid-supplemented concentrate feeding also influence the content of FFAs in goat's milk.
The "goaty" flavour of goat's milk can be reduced through systematic breeding to increase the frequency of goats that produce milk with a high content of αs1-casein. Additionally, lipase-catalyzed modification of goat milk fat (GMF) can generate new aromatic compounds that alter the intensity of the tart off-flavor. This technique has advantages over traditional chemical methods, such as improved stability and easier recovery.
Despite the tart flavour of goat's milk, it has several health benefits that make it a popular choice for many people. Goat's milk is easier to digest than cow's milk, especially for those with mild lactose intolerance. It is also slightly higher in protein and calcium per ounce and may enhance the body's ability to absorb important nutrients from other foods.
Goat's milk cheese, also known as "chèvre", is known for its crumbly texture and is commonly used in beet salads. Some varieties of goat's milk cheese, such as goat brie, are milder in flavour than their cow milk counterparts. Other types of goat's milk cheese include goat cheddar, goat blues, and goat colby.
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Sheep milk is sweet and creamy
Milk is the key ingredient in cheesemaking. While cow's milk is the most commonly used type of milk for making cheese, milk from other animals, such as sheep, goats, and buffalo, can also be used. In some cultures, cheese is even made with reindeer, moose, yak, or donkey milk!
Sheep milk has a naturally subtle, sweet, and creamy flavour. It is said to be richer and more complex than cow's milk, without the gamey flavour associated with goat's milk. This unique flavour comes from the milk's nutritional composition, particularly its fat and protein content. Sheep milk has more fat than cow's or goat's milk, with about twice the amount of butterfat, resulting in a creamier texture. It also has a higher solids content, meaning there are more nutrients and less water.
The sweet taste of sheep milk comes from its higher content of good fats, which are easily converted into energy by the body. These fats are also naturally homogenised, with small and well-dispersed fat globules that create a long-lasting, creamy foam in lattes. This makes sheep milk a popular choice for coffee lovers, as it provides a subtle sweetness without the need for added sugar.
In addition to its sweet and creamy taste, sheep milk offers several nutritional benefits. It is highly nutritious, containing more vitamins A, B, and E, calcium, phosphorus, potassium, and magnesium than cow's milk. It also has a higher protein and mineral content, with up to twice the protein of goat or cow milk. Sheep milk is a superior source of all ten essential amino acids and contains more healthy short- and medium-chain fatty acids. It is also richer in healthy mono- and polyunsaturated acids than cow's milk.
Sheep milk is not only delicious but also versatile. It can be used to make a variety of dairy products, including cheese, ice cream, and yogurt. While sheep milk may be an unusual choice in some countries, it is commonly used in other parts of the world, offering a sweet and creamy alternative to traditional cow's milk.
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Buffalo milk is creamy and thick
Milk is the key ingredient in cheese. While cow's milk is the most commonly used type of milk for cheesemaking, other types of milk can also be used. These include goat, sheep, buffalo, reindeer, moose, yak, donkey, and camel milk.
Buffalo milk is known for its creamy and thick texture. It contains higher total solids than cow's milk, resulting in a higher fat content, more calories, and a creamier and thicker consistency. Specifically, buffalo milk has 100% more fat content than cow's milk. This higher fat content makes buffalo milk ideal for producing thick and creamy dairy products such as traditional Indian milk products like khoa, dahi, paneer, kheer, payasam, malai, kulfi, and ghee. Buffalo milk is also used in some Western countries to make buffalo mozzarella cheese.
The creaminess and thickness of buffalo milk can be attributed to its higher fat and protein content. Buffalo milk has a fat content of 6-8%, which is higher than that of cow's milk. It also has lower cholesterol but more calories, protein, and calcium than cow's milk. Additionally, buffalo milk has a better calcium-to-phosphorus ratio and contains less sodium and potassium, making it a superior nutritional supplement for infants.
The thickness and creaminess of buffalo milk make it a popular choice for specific dairy products and cheeses. Its higher fat content contributes to a richer flavor and texture, making it ideal for traditional Indian dishes and certain types of cheese, such as mozzarella.
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Reindeer, moose, yak, and donkey milk are also used
While cow's milk is the most commonly used type of milk for cheesemaking, other types of milk can also be used. These include goat, sheep, and buffalo milk, all of which create distinct flavours and textures. In some cultures, cheese is even made with reindeer, moose, yak, or donkey milk.
Reindeer milk cheese is a unique variety produced by reindeer herders in northern regions such as Scandinavia and Russia. It has a rich, creamy texture and a slightly tangy flavour, similar to goat's milk cheese. Reindeer milk has a higher fat content than cow's milk, resulting in a creamy and indulgent mouthfeel. The production of reindeer milk cheese is often done on a small scale, reflecting the traditional way of life of reindeer herders.
Moose milk cheese is another intriguing variety that is gaining recognition. Moose milk has a higher protein content than cow's milk and a unique flavour profile. Moose milk cheese is known for its smooth texture and subtle nutty notes. Similar to reindeer milk cheese, the production of moose milk cheese is typically done on a small scale, reflecting the limited availability of moose milk.
Yak milk cheese is produced in regions where yaks are prevalent, such as the Himalayas and Central Asia. Yak milk has a higher fat content than cow's milk, resulting in a rich and creamy texture. Yak milk cheese often has a slightly tangy flavour with a hint of sweetness. It is a staple food for many communities in these regions and is also believed to have various health benefits due to its nutritional profile.
Donkey milk cheese, an ancient variety with a long history, is made from donkey milk and has a rich, creamy texture with a mildly sweet flavour. Donkey milk is said to have a similar composition to human milk, making it easily digestible. Donkey milk cheese was once a delicacy enjoyed by royalty and is now experiencing a resurgence, with artisanal cheesemakers experimenting with this unique milk.
Each of these types of milk offers a distinct flavour and texture to the cheese, showcasing the versatility and creativity of cheesemakers around the world. While cow's milk remains the most popular choice, the exploration of alternative milk sources for cheesemaking adds to the diverse and fascinating world of cheese.
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Frequently asked questions
Milk is the key ingredient in cheese and it can come from any mammal. The most common types of milk used in cheesemaking are cow's milk, goat's milk, sheep's milk, and buffalo milk.
Each type of milk has a distinct flavour and texture. For example, goat's milk cheeses have a tart flavour compared to cow's milk varieties. Sheep's milk has a sweet flavour and a creamy texture. Buffalo's milk is creamier and thicker than cow's milk.
Popular cheeses made from cow's milk include Parmigiano Reggiano, Asiago, Gouda, Parmesan, Romano, Cheddar, and Swiss.
Yes, in some cultures, cheese is made with milk from reindeer, moose, yak, donkey, and even camels.
