Kamil Perry
While cow's milk is the most common type of milk used to make cheese, there are several other types of milk that can be used. These include milk from goats, sheep, buffalo, and even plants like soybeans and cashews. Sheep's milk, for example, has nearly twice the fat and protein content of cow's milk, giving it a rich, sweet, and nutty flavor. Goat's milk cheese, on the other hand, has a tangy flavor that gets milder with age and is easier to digest for those with aversions to cow's milk. For those who are lactose intolerant or vegan, soy-based cheeses are a popular option, though they may still contain dairy proteins.
| Characteristics | Values |
|---|---|
| Types of Milk | Goat, Sheep, Buffalo, Soybeans |
| Taste | Tangy, Nutty, Sweet, Savory, Spicy, Granular, Smoky |
| Texture | Dense yet powdery, Firm yet creamy and moist, Pressed and granular |
| Aroma | Mild, Tangy, Wooly |
| Origin | France, Italy, Spain, England, US |
| Brand | Murray's Cheese, Pondini, 1605, Roncal, Sheese, Tofutti, Galaxy Foods, Parmela, Miyoko, Violife, House Party |
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What You'll Learn
Goat's milk cheese
Goat's milk is commonly used to make cultured dairy products, including a variety of cheeses. One such cheese is goat milk tomme, which is simple to make and has a short ripening period of 60 to 90 days. The recipe involves heating the milk to 88°F (31°C) and waiting for it to coagulate. The curds are then dried and stirred, slowly losing moisture until they are ready to be drained and placed in a form.
Another variety is Añejo cheese, a firm, aged Mexican cheese traditionally made from skimmed goat's milk. However, it is more commonly available made from skimmed cow's milk. Brunost, or Geitost, is a Norwegian brown goat cheese with a sweet flavour profile. Majorero, a Spanish goat cheese similar to Manchego, is another variety that is protected under European law with Protected Designation of Origin (PDO) status.
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Sheep's milk cheese
Some well-known sheep's milk cheeses include Feta from Bulgaria and Greece, Roquefort from France, Manchego from Spain, Pecorino Romano from Italy, and Halloumi from Cyprus. Other sheep's milk cheeses include Ricotta, Abbaye de Bellocq, Brique, Berger de Rocastin, Brebicet, Le Claousou, and Lévejac, to name a few.
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Buffalo's milk cheese
Buffalo milk cheeses are rich, creamy, and savoury, with a distinct sweetness. They are made from the milk of the Asian water buffalo, a smaller, curly-horned species than the buffalo of the North American plains. Buffalo milk cheese is a rare treat, often expensive and perishable, and it loses its freshness rapidly.
Mozzarella di bufala, or buffalo mozzarella, is the most well-known buffalo milk cheese. It is a soft, moist, and rich cheese, widely produced in Italy, especially in the southern regions of Campania, Lazio, Apulia, and Molise. The cheese is also produced in Switzerland, the United States, Australia, Mexico, Brazil, Canada, China, Japan, Venezuela, Argentina, the United Kingdom, Ireland, Spain, Sweden, Colombia, Thailand, Israel, Egypt, India, and South Africa. In Italy, "mozzarella" always refers to the buffalo milk product, while the dense, chewier cow's milk version is called "fiore di latte".
Other Italian buffalo milk cheeses include burrata di bufala, caciotta, casatica, provatura, and stracciatella di bufala. Stracciatella di bufala is a mixture of shaggy shreds of mozzarella and thick cream. Outside of Italy, buffalo milk cheeses include Surti paneer from India, a soft cheese made from buffalo milk coagulated using rennet; kesong puti from the Philippines, a soft, unaged, white cheese made from carabao's milk, salt, and rennet; and nguri from the Fujian province in China, a ball-shaped cheese with a soft, leathery texture.
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Soy-based cheese
Soy cheese is a good source of protein and is cholesterol-free. It also has a moderate amount of sodium, which helps give the cheese its flavour. Soy cheese typically has lower overall fat content than dairy cheese, and the fat it does contain is usually not saturated. Many soy cheeses are equivalent to the reduced-fat dairy cheeses on the market.
Some soy cheese brands are fortified with about 10% of the daily value for Vitamin A and E, two valuable antioxidants.
Soy cheese is available in most health or natural food markets, but it can be difficult to find in regular supermarkets. Some companies that make soy cheese include White Wave, Rella Good Cheese Co., Soyco Foods, Tofutti, Cheeze & Thank You, Barrett's Garden, Damona, Happy Mouse, Julienne Bruno, Lord of Tofu, Mad Cheese, Mrs. Cheng's Soy Cheese, One Love Planet, and Veggie Karma.
While soy cheese is a great alternative to dairy cheese, it's important to note that it may not always have the same melting properties as dairy cheese, and some varieties are better melters than others.
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Nut-based cheese
One of the key benefits of nut-based cheese is its sustainability. Cheese processing is responsible for significant greenhouse gas emissions, and it takes 10 pounds of milk to produce just one pound of cheese. Nut-based cheese provides a more environmentally friendly alternative, as it does not require the use of dairy products. In addition, the production of nut-based cheese is generally considered to be more ethical, as it does not involve the exploitation of animals.
There are several popular brands of nut-based cheese available on the market, including Nuts For Cheese™, Vtopian Artisan Cheeses, Three Girls Vegan Creamery, and Miyoko's Creamery. These brands offer a variety of nut-based cheeses, such as soft French-style nut cheeses, aged nut cheeses, and cream cheeses, as well as dairy-free alternatives to classic dishes like mac and cheese and cannoli dip.
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Frequently asked questions
Goat's milk, sheep's milk, buffalo's milk, and plant-based milk are all used to make cheese.
Chèvre (French goat's milk cheese), Chabis, Valencay, Cabecou, Le Sarlet, Humboldt Fog, and Coach Farm Triple Cream.
Feta, Halloumi, Manchego, Pecorino Toscano, and Roncal.
Buffalo mozzarella.
Soy cheese, cashew-based cheese, and almond-based cheese.
