got milk? of course!
COWS' MILK
Cows' is the most common milk in the world from which to produce cheese and the varieties are endless. As with all milks, the breed, diet, age, pasturing, pasteurisation (or, hopefully, lack-thereof), and provenance of a particular cow determines, to a great extent, the final taste, texture and nutritional content of a cheese.
Note to the lactose intolerant : most people with this condition find that natural cheeses, especially more aged ones, tend not to affect their allergy, most likely because the lactose content in cheese is extremely low compared with whole milk (5% or less).
Cows' is the most common milk in the world from which to produce cheese and the varieties are endless. As with all milks, the breed, diet, age, pasturing, pasteurisation (or, hopefully, lack-thereof), and provenance of a particular cow determines, to a great extent, the final taste, texture and nutritional content of a cheese.
Note to the lactose intolerant : most people with this condition find that natural cheeses, especially more aged ones, tend not to affect their allergy, most likely because the lactose content in cheese is extremely low compared with whole milk (5% or less).
GOAT'S MILK
People often react viscerally to the idea of goat's milk cheeses; many find the usually bright acidic bite to be particularly appealing, while many others simply won't go near the stuff. The truth is, goat's milk cheeses are as versatile as their cows' milk counterparts. That being said, the naturally more flavoursome milk tends to play an even larger part of the equation in the overall character of the cheese.
People often react viscerally to the idea of goat's milk cheeses; many find the usually bright acidic bite to be particularly appealing, while many others simply won't go near the stuff. The truth is, goat's milk cheeses are as versatile as their cows' milk counterparts. That being said, the naturally more flavoursome milk tends to play an even larger part of the equation in the overall character of the cheese.
SHEEP (EWES') MILK
Ewes (female sheep) produce less milk than cows, resulting in a milk which is denser, sweeter and earthier than many other choices, producing cheeses considered amongst the favourite staples of many cultures. Since they are milked less frequently, the milk is generally richer in fats, protein and every other substance, besides water, which makes milk, well, milk.
Ewes (female sheep) produce less milk than cows, resulting in a milk which is denser, sweeter and earthier than many other choices, producing cheeses considered amongst the favourite staples of many cultures. Since they are milked less frequently, the milk is generally richer in fats, protein and every other substance, besides water, which makes milk, well, milk.
BUFFALO'S MILK
Water buffalo produce a milk which has literally twice the fat content of whole cows' milk. Don't let that statistic veer away the health-conscious, as it also has significantly more complex proteins and lower cholesterol. The cheeses made from this milk are uniquely rich and full-flavoured with a distinct sweet-cream quality. These cheeses are somewhat rarer than other varieties, but well worth the time to check out.
Water buffalo produce a milk which has literally twice the fat content of whole cows' milk. Don't let that statistic veer away the health-conscious, as it also has significantly more complex proteins and lower cholesterol. The cheeses made from this milk are uniquely rich and full-flavoured with a distinct sweet-cream quality. These cheeses are somewhat rarer than other varieties, but well worth the time to check out.
MIXED MILK
Like alchemists, cheesemakers love concocting curious combinations of coagulated creams to create complex sapour. Mixed-milk cheeses can accentuate particular qualities of different milks to form even more myriad flavour profiles; the light tang of goat can be softened by unctuous cow and then sweetened with ewes' milk, for just one example.
Like alchemists, cheesemakers love concocting curious combinations of coagulated creams to create complex sapour. Mixed-milk cheeses can accentuate particular qualities of different milks to form even more myriad flavour profiles; the light tang of goat can be softened by unctuous cow and then sweetened with ewes' milk, for just one example.