Milk is the signature ingredient in any cheese. Learning about the different milk types will help you add specific flavor profiles to recipes and cheese plates.
Cow’s milk is the most commonly used in cheese making. However, sheep’s milk, goat’s milk and buffalo’s milk cheeses are also very popular. Each type of milk is slightly different in its fat content and overall composition, thus each imparts a distinctive flavor.
Cow’s milk is the smooth foundation of many popular cheeses including Cheddar, Swiss, Parmigiano Reggiano, Asiago, Gouda, Parmesan and Romano.
Goat’s milk cheeses have a tart flavor compared to cow’s milk varieties.
Sheep’s milk has more fat than cow’s or goat’s milk and is known for its slightly sweet flavor and rich, creamy texture. In Italy, Pecorino Romano is the most popular cheese made from sheep’s milk.
Buffalo’s milk is very rich and has become well known for making buffalo mozzarella.