Milk Matters!

There are countless varieties of cheese out there, and they’re all made in a multitude of ways. We all know that one of the main components of cheese is milk, but did you know the type of milk that is used influences the taste of your cheese a great deal? Knowing the flavors of milk that is in the cheese will help you determine some of the flavor characteristics of the cheese itself.

Cow’s Milk – One of the most commonly used types of milk; it creates a sweet, slightly acidic tang to the cheese.

Goat’s Milk – Most often used in chevre cheese, it creates a light, chalky, piquant flavor that has a mineral undertone.

Sheep’s (ewe) Milk - The milk with highest fat content naturally, it adds a full, sweet, buttery flavor to the cheese.

Yak’s Milk - Yak is another high-fat milk that lends a sweet flavor and a grassy, fragrant aroma.

Camel’s Milk – This milk is slightly salty and leaves a sharp aftertaste.

Water Buffalo’s Milk - This mild and creamy milk is used most often in mozzarella cheese and lends a rather rich taste to the overall flavor profile.

Reindeer’s Milk - Very high in protein and fat, this milk as a very rich, buttery flavor that enhances the cheese.

Mare’s Milk – This milk is similar to cow’s milk, and lends and mild sweetness to the flavor of the cheese.

Different varieties of milk can also be blended to create a more complex, unique flavor that can be enjoyed with simple pairings to complement the complexity of the cheese itself. If you’d like to add a twist to your pairing party, why not try a variety of cheeses made from a range of milk types? Now that you know just how varied cheese can be, happy explorations!

Posted on August 20, 2015 and filed under Educational.