Types of Milk used in Cheese Making

In basic terms, the process of making cheese is simply removing the liquid from the milk. A starter culture is added to fresh milk to change the lactose into lactic acid, which curdles the milk separating the liquid from the solid. In some cheeses, enzymes are added to further coagulate the milk. Curds (cheese solids) are then separated with the whey (liquid) by means of cutting it into small pieces and pressing it into molds. This process is a determining factor when deciding on the type of cheese to make. Some cheeses are then aged for some time, which could range from a couple of months to years, or until the proper ripeness and flavour is attained.

Cheese making is a complicated process to do. One could hardly purchase milk from the nearby grocers and try to make Mozzarella di Bufala at home; unless you have a small cheese mill hidden in your basement. In fact, only a handful of cheeses like paneer and cottage cheese can be made at home.

Different factors are responsible when making certain types of cheeses; the actual cutting of the curds, the enzyme to be used, the aging process, and the type of milk used are just a few to be considered. Although cow’s milk is widely used for cheese making, milk harvested from buffalo, goat and sheep are also popular. The milk should contain high amounts of protein for it to be considered for cheese making, since casein, a milk protein, is what make up the curds. Below are descriptions of the different types of milk and the kinds of cheeses that are made from it.

Buffalo Milk – Perhaps the most popular cheese made with this type of milk is the Mozzarella. Buffalo milk has high fat content, making it ideal for mozzarella production. Unfortunately, water buffalo milk is not easy to come by, making it a prized commodity in the dairy industry.

Cow’s Milk – Probably the most common type of milk used for cheese making – which could be credited due to its abundance and stability. It is very versatile, containing just the right amount of fat and protein. Cheddar, Muenster, Mozzarella, Colby Jack, Swiss Cheese, Parmesan, Gouda, Gruyere, Bleu, Appenzell, Asadero, Camembert, Cambozola, Bel Paese are just some of the cheeses produced using Cow’s Milk.

Sheep’sMilk – Due to its high lactose content, sheep's milk is hardly consumed as is, but is commonly used to make dairy products like Yogurt and cheese. Well-known cheeses made from sheep milk include the Feta, Roquefort, Manchego, Pecorino Romano, Berkswell, Castellano, Malvern, Meira, Olde York, Serat, Orla and Yorkshire Blue.

Goat’s Milk – Goat’s Milk or chèvre as it is called in France, is more similar to human milk and is very low in potassium, making it safer for people with kidney disorders; thus it is often consumed by people who are ill or have low tolerance to cow’s milk. Cheeses made from this milk include; Bucheron, Chabis, Clochette, Couronne Lochoise, Chabichou du Poitou, Valençay, Pyramide, Mato, Crottin de Chavignol, Pélardon, Picodon, Pouligny Saint-Pierre, Rocamadour, Sainte-Maure de Touraine, Castelo Blanco, Brunost and Caprino just to name a few.

Select Cheeses – Milk from other animals are also used; however as of this moment, these are not that popular and is only available in selected stores. For instance, Caravane is a brand of cheese found in South Africa and is made from Camel’s milk. Airag is a cheese from Turkey and is made of Horse’s milk. Tibetan cheese made in Tibet is produced from Yak’s milk.

-Written by Gab Castellano