Frederic Melton
Farmstead cheese is made from raw cow's milk, which means the milk is not heated, allowing the bacteria in the cheese to continue to live. This gives the cheese an extra flavor dimension. The taste of farmstead cheese varies depending on the type of cheese, the milk used, and the aging process. For example, the Old World Cheddar from Fiscalini Farmstead is described as easygoing, crumbly, and nutty, while their San Joaquin Gold cheese is described as bright and nutty with a crumbly texture. The Toma cheese from Point Reyes Farmstead Cheese Company is said to have a rich, buttery flavor and a creamy mouthfeel, balanced by an herbaceous acidity. The Quinta cheese, also from Point Reyes, is a soft-ripened cheese with a silky interior and extra flavor imparted by spruce bark and bay laurel leaves.
| Characteristics | Values |
|---|---|
| Taste | Creamy, nutty, bright, earthy, buttery, grassy, tangy, sour, acidic, sweet |
| Texture | Crumbly, crunchy, dry, creamy, silky |
| Type | Cheddar, San Joaquin Gold, Old World, Truffle, Gouda, Havarti, Lionza, Toma, Quinta |
| Preparation | Raw milk, pasteurized, thermized, herbed, aged |
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What You'll Learn
- Farmstead cheese can be made from raw cow's milk, giving it an extra flavour dimension
- The taste of farmstead cheese is influenced by the milk's quality and flavour profile
- Farmstead cheese can have a `barnyard` flavour, described as earthy and tangy
- The barnyard flavour is more prominent in goat cheese and aged cheeses
- Farmstead cheese can be made with herbs, giving it a unique taste
Farmstead cheese can be made from raw cow's milk, giving it an extra flavour dimension
Farmstead cheese is a type of cheese that is made on a farm from the milk of cows, goats, sheep, or buffalo cows reared on the same farm. The milk used is raw and unheated, which means that all the bacteria in the cheese continue to live, giving the cheese an extra flavour dimension.
Farmstead cheese can be made from raw cow's milk, which gives it a distinct flavour. The process of making farmstead cheese with raw cow's milk involves not heating the milk, allowing the bacteria in the cheese to remain alive. This adds an extra layer of flavour to the cheese. The raw milk is extracted from the cows reared on the farm, ensuring the cheese is of the highest quality.
The flavour of farmstead cheese made from raw cow's milk can vary depending on the specific type of cheese and the aging process. For example, a farmstead cheddar will have a different flavour profile from a farmstead cheese with added herbs. The aging process also plays a crucial role in developing the flavour of the cheese, with longer aging times resulting in a more complex and robust flavour.
The texture of farmstead cheese made from raw cow's milk can also vary depending on the specific recipe and aging time. Some farmstead cheeses made from raw cow's milk can have a crumbly texture, while others may be creamy and smooth. The aging time plays a crucial role in determining the final texture of the cheese, with longer aging times resulting in a harder and drier cheese.
In addition to the type of milk and aging process, the diet of the cows can also influence the flavour of farmstead cheese. The grass and terroir, or the unique environmental factors of the farm, can impart a distinct flavour to the milk and, consequently, the cheese. This adds another layer of complexity to the flavour profile of farmstead cheese, making each batch unique to the farm it came from.
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The taste of farmstead cheese is influenced by the milk's quality and flavour profile
The taste of farmstead cheese is influenced by the quality and flavour profile of the milk used to make it. Farmstead cheese is made from raw cow's milk, which means the milk is not heated, allowing all the bacteria in the cheese to remain alive. This gives the cheese an extra dimension of flavour. The flavour of the milk is influenced by the grass and terroir of the region where the cows graze.
The quality of the milk is crucial to the taste of the cheese. Farmstead cheese is made with milk from the farmer's own herd, ensuring the highest quality and flavour. The milk is carefully selected from local farmers, and the cheese is crafted with love by the farmer, resulting in a unique and special taste.
The flavour of farmstead cheese can vary depending on the type of milk used. For example, cow's milk cheese tends to have a creamy and nutty taste, while goat's milk cheese can have a distinct "barnyard" flavour, described as earthy and grassy. The type of milk also affects the texture of the cheese, with goat's milk cheese known for its creamy and crumbly texture.
The process of making farmstead cheese can also impact its flavour. Some cheeses are aged for several months or even a year, which affects the texture and taste. Longer ageing can result in a more pronounced flavour and a crumbly texture. Additionally, the addition of herbs and spices can create unique flavour profiles, such as smoky, spicy, or nutty notes.
Overall, the taste of farmstead cheese is a complex interplay between the quality and flavour of the milk, the type of milk used, the ageing process, and the craftsmanship of the farmer. Each farmstead cheese is unique, reflecting the terroir and traditions of the region.
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Farmstead cheese can have a `barnyard` flavour, described as earthy and tangy
Farmstead cheese is made from raw cow's milk, which means the milk is not heated, allowing all the bacteria in the cheese to continue to live. This gives the cheese an extra flavour dimension. The flavour of farmstead cheese can vary depending on the type of milk used, the production process, and the length of maturation.
One distinct characteristic of farmstead cheese is its "barnyard" flavour, described as earthy and tangy. This unique taste is more prominent in goat cheese and some aged cheeses. It is often associated with the smell of dairy barns or farms, adding an intriguing layer to the cheese's profile.
The "barnyard" flavour is a result of specific fatty acids, such as octanoic and caprylic acids, as well as the presence of cresols and skatole. This combination creates an earthy and slightly pungent aroma, reminiscent of grass or hay. While some people enjoy this flavour, others may find it overpowering, especially in goat milk products.
Farmstead cheese can also offer a range of other flavours. For example, the Toma cheese from Point Reyes Farmstead Cheese Company is known for its rich, buttery flavour and creamy texture, balanced by an herbaceous acidity. On the other hand, the Old World Cheddar from Fiscalini Farmstead is described as easygoing and crumbly, with bright flavours and a nutty aftertaste.
Additionally, the maturation process plays a significant role in the taste of farmstead cheese. Longer maturation periods contribute to a stronger, more pronounced flavour. For instance, the extra matured "Oudelandse Boeren" cheese, ripened for 8 months, develops a distinct farmstead taste. Similarly, a 30kg thermized farmstead cheese, matured for a year, achieves a classic, creamy, and slightly sweet and nutty flavour.
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The barnyard flavour is more prominent in goat cheese and aged cheeses
Farmstead cheese is made from raw cow's milk, where the milk is not heated, allowing all the bacteria in the cheese to continue to live. This gives the cheese an extra flavour dimension. The barnyard flavour, as it is known, is a distinct, earthy taste that reminds people of the smell of a dairy barn. It is often found in goat cheese and aged cheeses.
Goat cheese is made from goat's milk, and it is known for having a strong, distinctive flavour that some people love, while others dislike. The barnyard flavour is more commonly found in goat cheese due to the presence of octanoic/caprylic fatty acids, cresols, and skatole. These compounds give the cheese an earthy, grassy, or hay-like flavour profile. Some people describe it as tasting goaty, similar to how goats smell.
Aged cheeses, such as super-aged Irish cheddar or 1000-day-aged gouda, can also have a prominent barnyard flavour. The ageing process concentrates the flavours in the cheese, making them more intense. The longer a cheese is aged, the more likely it is to develop a strong barnyard taste.
In addition to goat cheese and aged cheeses, the barnyard flavour can also be found in other types of cheese, such as Pyrenees sheep cheese and soft sheep cheese. These cheeses have a buttery, earthy, nutty, and grassy flavour profile that some people enjoy.
The barnyard flavour is not limited to cheese; it can also be found in beer and wine. The wild yeast strain Brettanomyces is commonly associated with this flavour and is described as smelling like "the feet of God" by French poet Leon-Paul Fargue. Whether this flavour is considered desirable or not is a matter of personal preference.
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Farmstead cheese can be made with herbs, giving it a unique taste
Farmstead cheese is a full-flavoured cheese with a unique taste. It is made with raw cow's milk, which means the milk is not heated, allowing the bacteria in the cheese to remain alive and add an extra flavour dimension. The milk comes from cows on the same farm where the cheese is produced.
Farmstead cheese can also be made with herbs, adding to its distinct taste. Selected farmers specialised in making herbed cheeses add their own unique blend of herbal additives. These may include fenugreek, leek, chilli, garlic, pepper, and lovage. The addition of herbs creates a special flavour profile that enhances the overall taste experience of the cheese.
The process of making farmstead cheese involves specific techniques and traditions passed down through generations. The cheese is carefully crafted and ripened, with some varieties maturing for up to eight months or even a year. This extended ripening period contributes to the development of its characteristic flavour.
The flavour of farmstead cheese can vary depending on the specific herbs added, the type of milk used, and the ageing process. For example, the Toma cheese from Point Reyes Farmstead Cheese Company has a rich, buttery flavour and a creamy mouthfeel, balanced by an herbaceous acidity that provides a grassy, tangy finish.
In addition to herbs, other ingredients can also be incorporated into farmstead cheese to create unique flavours. For instance, the Quinta cheese, also from Point Reyes Farmstead Cheese Company, is wrapped in spruce bark and topped with bay laurel leaves, imparting extra flavour to the soft-ripened cheese.
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Frequently asked questions
Farmstead cheese has a unique taste that can vary depending on the type of milk used, the aging process, and the herbs or spices added. Some common flavors found in farmstead cheese include nuttiness, earthiness, fruitiness, and acidity. The cheese can also have a "barnyard" flavor, often described as tangy, that is more prominent in goat cheese.
There are two main types of farmstead cheese: farmhouse cheese and farmer's cheese. Farmer's cheese is made from raw cow's milk, while farmhouse cheese is made from milk that has been thermized or pasteurized.
Farmstead cheese is traditionally made by farmers on their own farms using milk from their own herds. The milk is either raw, thermized, or pasteurized, and it can come from cows, goats, sheep, or buffalo. The cheese is then aged for several months to a year, which contributes to its unique flavor.
You can often find farmstead cheese at local cheese shops or directly from the farm where it was produced. Some farms also offer online ordering and shipping, making it convenient to purchase farmstead cheese from various regions.
