Cheese by Milk Type

The type of milk used in cheese production is one of the most fundamental factors that influence a cheese's flavor, texture, aroma, and overall character. Different animal milks contain varying levels of fat, protein, and other components that create distinctive qualities in the finished cheese.

Cow Milk Cheese

Cow milk is the most commonly used milk in cheese production worldwide. It produces cheeses with a mild, creamy flavor profile that serves as an excellent canvas for various aging techniques and flavor additions. Cow milk cheeses range from soft, fresh varieties like Brie and Camembert to aged, hard cheeses like Cheddar and Parmigiano-Reggiano.

Goat Milk Cheese

Goat milk creates cheeses with a distinctive tangy flavor and often a bright white color. The fat molecules in goat milk are smaller than those in cow milk, resulting in a different mouthfeel and digestibility. Popular goat milk cheeses include Chèvre, Bucheron, and Crottin.

Sheep Milk Cheese

Sheep milk is higher in fat and protein than both cow and goat milk, producing rich, buttery cheeses with complex flavors. Notable sheep milk cheeses include Roquefort, Manchego, and Pecorino Romano. These cheeses often have a distinctive lanolin note and develop wonderful nutty flavors when aged.

Buffalo Milk Cheese

Buffalo milk contains significantly more fat and protein than cow milk, creating exceptionally rich and creamy cheeses. The most famous buffalo milk cheese is Mozzarella di Bufala Campana from Italy, prized for its tender texture and subtle flavor.

Mixed Milk Cheese

Some cheesemakers blend milks from different animals to create unique flavor profiles that combine the best characteristics of each milk type. These mixed milk cheeses offer complex flavors and textures that cannot be achieved with a single milk source.

Factors Affecting Milk Quality

The quality and character of milk—and consequently, cheese—are influenced by numerous factors including:

• Animal breed and genetics
• Animal diet and grazing practices
• Seasonal variations
• Geographical location and terroir
• Farming practices (conventional vs. organic)

These variables create the incredible diversity of cheese varieties available today, with each milk type contributing its own special characteristics to the world of cheese.