T y p e o f M i l k
Cow's Milk
Most of the world's cheeses are made from cow's milk. Dairy cattle can often produce milk for up to ten months of the year. Therefore when farmers stagger calving, it is possible to have fresh milk available all year round.
The milk produced immediately after calving - or colostrum - is rich and highly concentrated. While it is full of nourishment for the newborn calf, it is rarely used in cheese making. The "new-milk" which follows is high in fats and proteins and is excellent for cheese making. Cows are usually milked twice a day and the morning milk can contain a little more fat than the evening milk. Therefore some cheeses are only produced from morning milk, or some are only produced from evening milk. Cheeses produced from summer milk are generally regarded as superior, as both fat content and yield gradually decreases throughout the milking period.
Ewe's Milk
Sheep can thrive in harsh conditions and on thin pasture that would be quite unsuitable for cattle. Although ewes yield a lower amount of milk for a shorter period of time, the use of their milk has allowed for the development of cheese making in parts of the world where it might otherwise be impossible. This is why some regions, such as Spain, Portugal, Pyrenean France and parts of Italy are particularly renowned for their ewe's milk cheeses.
The availability of ewe's milk is traditionally quite seasonal - for instance lasting from mid January to mid March in parts of France. Ewe's milk cheeses almost always taste sharper than cow's milk cheeses. However they are becoming increasingly popular for consumers who are allergic to cow''s milk.
Goats' milk
Goats also live comfortably on more difficult terrains, but also have traditionally short and therefore seasonal milking periods. Many of the classic goats' milk cheeses are produced only from the beginning of Spring up until the end of Autumn. However with increasingly modern farming techniques and staggered breeding, goats' milk is becoming more readily available all year round.
Goats' milk is exceptionally high in fat content and is pasteurised less frequently than cow's milk as it contains less pathogens. Goats' milk cheeses are usually stronger, fuller and more "barnyard" in flavour than others, although many producers prefer their goats cheeses to be sold milk and young so it is more acceptable to the wider public.
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