Patrick Oconnell
Cow's milk is the most common type of milk used to produce cheese, and it's no surprise given that over 85% of the world's milk comes from cows. Cow's milk cheeses come in a variety of forms, from soft to hard, fresh to aged, and crumbly to creamy. They can be flavoured with herbs or spices, and include well-known varieties such as cheddar, gouda, brie, and stilton. The process of making cow's milk cheese involves coagulating the milk, usually with rennet or microbial starter cultures, and then separating the curds from the whey. These cheeses can be stored in the refrigerator, wrapped tightly in wax paper or aluminium foil, or in a sealed container. The shelf life varies depending on the type of cheese and how it's stored.
Characteristics and Values of Cheese Made from Cow's Milk
| Characteristics | Values |
|---|---|
| Common Types | Cheddar, Brie, Stilton, Gouda, Parmesan, Cashel Blue, Raclette, Comté, Robiola, Saint Nectaire Fermier |
| Texture | Soft, Hard, Crumbly, Creamy, Dense, Crystalline, Supple, Luxurious, Ice-cream, Full-flavoured |
| Flavour | Sweet, Bold, Farmy, Honeyed, Savoury, Meaty, Nutty, Buttery, Vegetal, Mushroom, Earthy |
| Lactose Content | Varies, some are suitable for lactose intolerant people |
| Production | Coagulate milk, separate curds from whey, age for days to several years |
| Storage | Refrigerate, wrap in wax paper or aluminium foil, store in a plastic container with a tight-fitting lid |
| Shelf Life | Depends on type of cheese and storage method |
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What You'll Learn
Famous cow's milk cheeses
Cow's milk is the most common type of milk used for cheese production, so it is no surprise that some of the world's most famous and beloved cheeses are made from cow's milk. From the UK's favourite, Cheddar, to the Italian classic, Mozzarella, these cow's milk cheeses are renowned and enjoyed worldwide.
Cheddar
A British classic, Cheddar is one of the most popular cheeses globally, with a rich and sharp flavour. It is named after the village of Cheddar in Somerset, England, and has been produced in the region for centuries. Cheddar is a hard cheese with a slightly crumbly texture and a distinctive tangy, nutty taste that intensifies with age.
Mozzarella
Mozzarella is a soft, stretchy, and creamy Italian cheese with a mild and delicate flavour. It is a key component of pizzas and pasta dishes, loved for its melt-in-the-mouth texture and ability to stretch into delicious strings. Mozzarella is made from Italian buffalo or cow milk and has become a staple in kitchens worldwide.
Brie
Brie is a French cheese with a rich history, originating from the Île-de-France region. It is a soft, creamy cheese with a mild, buttery flavour that becomes more complex and pungent as it ages. Brie has a distinctive edible white rind and a gooey, oozy texture when baked, making it a popular choice for cheese platters and baked dishes.
Parmesan
Parmesan, or Parmigiano-Reggiano, is a hard, granular Italian cheese with a strong, savoury flavour. It is made from raw cow's milk and aged for at least 12 months, developing a complex flavour profile with nutty, fruity, and savoury notes. Parmesan is a staple in Italian cuisine, famously grated over pasta dishes, soups, and salads.
In addition to these iconic cheeses, there are numerous other renowned cow's milk cheeses, such as the creamy and luxurious Saint Nectaire Fermier, the Irish Cashel Blue, and the French Comté, each with its unique characteristics and regional origins.
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How cow's milk cheese is made
Cow's milk is the most common type of milk used to produce cheese. Some of the most famous cheeses, such as Cheddar, Brie, and Stilton, are made from cow's milk. The process of making cheese from cow's milk involves a few key steps.
First, the milk is collected from dairy cows and then pasteurized to kill any harmful bacteria. After pasteurization, the milk is cooled and then a bacterial culture is added to it. This culture helps to convert the milk sugars into lactic acid, which is crucial for the cheese-making process. Once the culture is added, an enzyme called rennet is added to coagulate the milk and start the process of curdling. The curds are then cut and stirred, and the whey (the liquid part of the milk) is drained off.
The curds are then placed in a cheese press to remove any remaining whey and to form the cheese into a solid block. The cheese is then placed in a brine solution to add flavour and preserve it. Finally, the cheese is aged or ripened, during which time bacteria continue to develop and break down the curds, giving the cheese its characteristic flavour and texture. Different types of cheese will go through slightly different processes, and additional ingredients may be added, such as double cream, to create a unique flavour and texture.
For example, Cashel Blue, Ireland's most famous blue cheese, is crumbly when young but matures to become creamy, "honeyed", and piquant. Another example is a cows' milk Robiola, which is made only from the milk of Piemontese herds and spritzed with annatto before ripening, resulting in gently vegetal flavours.
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Cow's milk cheese maturation
Cow's milk cheeses are versatile and of excellent quality. They possess a range of textures and flavours, from the luxurious ice-cream texture of a creamy Brie to the crumbly, honeyed Cashel Blue. The maturation process is key to developing these characteristics.
Maturation, or ripening, is a critical stage in cheesemaking. It involves the careful monitoring and management of temperature, humidity, and airflow to encourage the development of specific microbial cultures and enzymes that contribute to the desired flavour, texture, and aroma profiles of the cheese. The maturation process can take different lengths of time, depending on the type of cheese being produced. For example, the special Hegarty's French cheese is matured for nearly three years in Fort St. Antoine, developing a dense, crystalline texture and intense 'beefy' and nutty flavour.
During maturation, the microbial community within the cheese evolves. In the initial stages, there is an increase in indicator microorganisms, which then stabilises as manufacturing proceeds. The pH, moisture, and salt concentration are also monitored throughout this process, as these factors influence the growth of the microbial cultures and the development of flavour and texture. The maturation period for raw cheese should be conducted in a controlled environment to ensure food safety.
The maturation process can be influenced by various factors, such as the type of milk used (raw or pasteurised), the starter culture selected, and the specific conditions under which the cheese is matured. For example, the unique Witheridge in Hay cheese is matured in hand-cut hay from a diverse grass and wildflower meadow, imparting sweet tones balanced by bolder, farmy notes. The Langres cheese, on the other hand, is only turned once during maturation, resulting in a characteristic dip at the top.
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Cow's milk cheese storage
Cow's milk is the most common type of milk used for cheese, with Cheddar, Brie and Stilton being some of the well-known cheeses produced from it. There are also more unique cheeses made from cow's milk, such as the rare cows' milk Robiola, matured in the mountainside Fort St. Antoine, and the Witheridge in Hay, matured in hand-cut hay from a wildflower meadow.
When it comes to storing cow's milk cheese, there are a few things to keep in mind to ensure the cheese stays fresh and safe to consume. Firstly, it is important to note that raw, unpasteurised cheeses have a stronger taste than pasteurised cheeses due to the inactivation of pathogenic and beneficial microorganisms in the milk during pasteurisation. However, raw milk and cheese made from it may be more susceptible to bacterial contamination, so extra care must be taken to ensure safe storage.
To store cow's milk cheese, it is recommended to keep the cheese in a cool, dry place, such as a refrigerator. The ideal temperature for storing cheese is between 35-40 °F (1.7-4.4 °C). It is best to wrap the cheese loosely in wax or parchment paper, or specialised cheese wrapping paper, allowing the cheese to breathe while also protecting it from drying out or absorbing flavours from other foods in the fridge. Additionally, storing cheese in an airtight container can help to regulate moisture and prevent the cheese from drying out.
It is important to note that different types of cow's milk cheese may have specific storage requirements. For example, hard cheeses tend to have a longer shelf life and can be stored for several months, while soft cheeses should be consumed within a few days to a week of opening. It is always recommended to check the packaging for specific storage instructions and expiration dates.
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Lactose intolerance and cow's milk cheese
Cow's milk is used to make a wide variety of cheeses, including Cheddar, Brie, Stilton, Comté, Robiola, Cashel Blue, Raclette, Muenster, Camembert, Swiss, Havarti, and Limburger.
Lactose intolerance is a digestive condition that occurs when the body lacks the enzyme lactase, which is needed to digest lactose, a sugar found in milk and other dairy products. For those who are lactose intolerant, consuming lactose can cause digestive issues such as bloating, gas, cramping, and stomach pain. However, this does not necessarily mean that all dairy products are off the table.
Some people with lactose intolerance can still consume certain types of cheese, as the amount of lactose present in cheese varies depending on the type and how it is made. As a general rule, the longer a cheese has been aged, the less lactose it will contain, as the lactose gradually converts to lactic acid over time. Therefore, aged, hard cheeses with a lower sugar content, such as Swiss or Havarti, tend to be better tolerated by those with lactose intolerance. On the other hand, creamier varieties like ricotta or cottage cheese tend to have higher lactose levels and should be avoided by those with lactose intolerance.
Additionally, some people who believe they are lactose intolerant may actually have an allergy or sensitivity to milk proteins such as casein, which is present in cow's milk but not in goat, sheep, or bison milk. These individuals may find that they can tolerate cheeses made from non-cow milk sources. It is important to note that milk allergies can cause more severe reactions than lactose intolerance, so it is always best to consult a healthcare professional for proper diagnosis and guidance.
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Frequently asked questions
Some cheeses made from cow's milk include cheddar, gouda, brie, parmesan, and stilton.
Cow's milk cheese can come in a variety of forms, including fresh and aged, soft and hard, crumbly, creamy, and full-flavoured.
Cow's milk cheese is made by coagulating the milk, usually with the use of rennet or microbial starter cultures, then separating the curds from the whey.
Cow's milk cheese should be stored in the refrigerator, wrapped tightly in wax paper or aluminium foil to prevent it from drying out. It can also be stored in a plastic container with a tight-fitting lid.
