Randy Chandler
Dairy-free cheese has become increasingly popular in recent years, with many attractive options available for those who are allergic to, or choose to avoid, cow's milk. From gourmet gouda to cheddar, these dairy-free cheeses are made from a variety of milk sources, including goat, sheep, and buffalo. Goat's milk cheese, for example, is high in protein and healthy fats, and easier to digest than cow's milk cheese. Popular goat's milk cheeses include feta, drunken goat, and midnight moon. Sheep's milk cheeses, such as pecorino, roquefort, and manchego, are also high in protein and calcium and can lower bad cholesterol. Buffalo mozzarella, made from the milk of Asian water buffalo, is another popular alternative to cow's milk cheese, known for its use in pizza and lasagna. For those seeking a completely dairy-free option, plant-based cheeses made from nuts, soy, or root vegetables are also available.
| Characteristics | Values |
|---|---|
| Type of Milk Used | Goat, Sheep, Buffalo |
| Examples of Goat Milk Cheese | Goat Gouda, Chèvre, Halloumi, Goat Feta, Goat Mozzarella |
| Examples of Sheep Milk Cheese | Feta, Manchego, Pecorino, Roquefort, Torta del Casar, Ossau Iraty, Idiazabal |
| Examples of Buffalo Milk Cheese | Buffalo Mozzarella |
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Goat's milk cheese
There are several popular goat's milk cheeses, including French goat's milk Brie, which is made in the Rhône-Alpes and Poitou-Charentes regions. This cheese has a sweet and delicate flavour with a slight citrus tang. Bonne Bouche is another French goat's milk cheese, which uses ash in its production, resulting in a foggy grey colour. Nababbo is a goat's milk cheese from Italy, inspired by the traditional cow's milk cheese Taleggio. This cheese has a doughy taste with a hint of tanginess and a soft, mineral finish.
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Sheep's milk cheese
Sheep produce a far smaller volume of milk than cows, but their milk contains more fat, solids, and minerals, making it ideal for cheese-making. It also has a higher calcium content, which means it resists contamination during cooling. Sheep's milk cheese is not a suitable alternative for lactose-intolerant people, as it contains 4.8% lactose, which is more than cow's milk.
Well-known sheep's milk cheeses include:
- Feta (Greece and Bulgaria)
- Roquefort (France)
- Manchego (Spain)
- Pecorino Romano (Italy)
- Ricotta (Italy)
- Abbaye de Bellocq, Brique, Berger de Rocastin, Brebicet, Le Claousou, Lévejac, Valdeblore, Ardi-gasna, Agour, Ossau-Iraty, Brocciu, Asco, Brin d'amour, Faisselle, Fleur de Maquis, A filetta, and Niolo (France)
- Anari and Halloumi (Cyprus)
- Kefalotyri (Greece)
- Pecorino Sardo, Pecorino Siciliano, Pecorino Toscano (Italy)
- Casu marzu (Sardinia, Italy)
- Pag (Croatia)
- Oscypek and bryndza (Poland)
- Castelo Branco, Azeitão, Rabaçal, Saloio, Serpa and Serra (Portugal)
- Roncal (Spain)
- Idiazabal (Basque Country and Navarre, Spain)
- Torta del Casar (Extremadura, Spain)
- Gomolya (Hungary)
- Mønsk Mangcego (Denmark)
- Bryndza and feta (Ukraine)
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Buffalo Mozzarella
The process of making buffalo mozzarella involves storing raw buffalo milk in steel containers. It has almost twice the fat content of cow's milk, resulting in a thick, creamy texture with a springy bounce and sweet taste. Fresh buffalo mozzarella has a shorter shelf life than other cheeses and should be eaten soon after purchasing to enjoy its peak flavour.
The history of water buffalo in Italy is uncertain. One theory suggests that Asian water buffalo were introduced to Italy by the Goths during the early medieval period migrations. Another hypothesis, considered more likely by the Consorzio per la Tutela del Formaggio Mozzarella di Bufala Campana, is that they were brought to Sicily by the Normans in 1000. References to cheese made from water buffalo milk first appeared in the 12th century, and buffalo mozzarella became widespread in southern Italy in the second half of the 18th century.
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Goat Gouda
There are a variety of cheeses that do not use cow's milk. Some popular examples include Buffalo Mozzarella, made from water buffalo milk, and Manchego, a semi-soft sheep's milk cheese from Spain. Another alternative is goat's milk cheese, which is often easier to digest for those with aversions to cow's milk. One such option is goat Gouda, a delightful variation of the classic Gouda, which has been around for centuries and is one of the oldest European cheeses.
The aging process further distinguishes goat Gouda. Younger versions, aged for a few months, exhibit a snow-white paste, while longer aging imparts a golden hue. The ivory-coloured paste of a typical 4- to 6-month-old goat Gouda is firm yet slightly chalky, delivering flavours reminiscent of tart apples, grass, and crusty bread. For those seeking a deeper flavour experience, Aged Goat Gouda, matured for over two years, boasts a toffee colour speckled with white crystalline minerals and bursts with notes of caramel and burnt sugar, providing a delightful crunch in each bite.
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Sheep's milk feta
Feta cheese is usually made with cow's milk, particularly in the US, but it can also be made with sheep's milk. Sheep's milk feta is considered more traditional and has a nuttier, more complex flavour with a good balance of richness, salt, and tang. It is also said to have a rich, tangy flavour that only sheep's milk can offer.
One popular brand of sheep's milk feta is Valbreso, a French variety with a nutty and complex flavour. Another option is Green Dirt Farm's 100% sheep's milk Feta, which won "Best in Class" in the 2022 World Championship Cheese contest. Their feta is described as crumbly, salty, and tangy, with a slightly creamy texture.
When purchasing feta cheese, it is important to read the labels carefully. In the US, if the label simply says "milk", it is likely cow's milk. If it is made from another animal's milk, it should be specified on the package, such as "sheep milk" or "goat milk".
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Frequently asked questions
Some popular cheeses that are made from milk alternatives include:
- Feta
- Halloumi
- Buffalo Mozzarella
- Pecorino
- Roquefort
- Manchego
- Goat Gouda
- Sheep's Brie
Common milk alternatives used to make non-cow's milk cheese include goat, sheep, and buffalo milk.
Yes, there are several plant-based alternatives to cow's milk cheese, such as cashew-based cheese and almond-based cheese.
Non-cow's milk cheese can be found at specialty grocery stores like Whole Foods, as well as some regular supermarkets.
