What are Some Cheeses Made from Cow's Milk?
Cheeses made from cow's milk are familiar products in any grocery store dairy section. Yet far from flavorless, industrial products, cow’s milk cheeses provide a wealth of flavor and variety for the selective palate. While some cheeses made from cow's milk may seem commonplace or ordinary, artisan and varietal versions allow a world of tasting options for any cheese lover.
Cheddar cheese is one of the most easily found varieties of cheeses made from cow's milk in the world. This tangy yellow or orange cheese is believed to have a long history, with some experts speculating that production began around the 12th century in a small English town called Cheddar. Cheddar is a versatile cheese that can be eaten young or matured for several years, altering the taste from mild to quite sharp with time. No longer produced solely in England, cheddar-style cheese is made in many countries, including the United States, Australia, New Zealand and Canada.
One of the most famous cheeses made from cow's milk is a New World invention: Monterey Jack. This semi-soft cheese boasts a mild tang and is often used in cold or grilled sandwiches. The origins of Monterey Jack are murky, with several prominent Californians laying claim to its invention. Regardless of the truth behind its creation, cheese lovers are blessed with the result: a smooth, creamy and delicious cheese, easy to blend with other flavors. Popular varieties include pepper jack, which contains pieces of jalapeños and other hot peppers, and Colby-Jack, which blends traditional Jack cheese with mild Wisconsin Colby.
Cotija cheese is a Mexican specialty that is gaining in popularity in the United States. Dry and crumbly, Cotija is noted for its ability to soften, rather than melt, when heated. For this reason, it is more typically uses as a garnishing cheese for salads and soups rather than in more traditional Mexican dishes such as quesadillas. Cotija is quite salty in flavor, and is often compared to feta for both texture and taste.
If you enjoy strong flavors, cheeses made from cow’s milk will never disappoint. Many varieties of blue cheese are made primarily from cow’s milk, including Gorgonzola, Shropshire blue, and Danablu or Danish blue cheese. Overall, blue cheeses gain incredible flavor both from enzymes introduced during the aging process and long maturation periods. Pair blue cheeses made from cow’s milk with wine, port and grapes for delicious cheese tastings or hearty picnic fare.
The world of cheese is a constant adventure for any food lover, offering new flavors and twists on classic recipes sometimes hundreds of years old. Although it is easy to get wrapped up in the new fads and flavors, cheeses made from cow's milk should not be overlooked. Even if you are delighted by the latest moose-milk flavored cheese, don’t forget the pleasures of a simple grilled cheddar cheese sandwich, or the delightful bite of an aged blue cheese with wine.
I thinks cow’s milk cheeses are the best. They are really yummy and healthy. Cheddar is my favorite cheese; it is versatile and fits with any cuisine.
Greek Feta can also be made from cow's milk. Most are actually made from sheep's milk and goat's milk. But the type made from cow's milk seems to be the most popular in the US. I can only get sheep's milk Feta from specialty stores and international groceries. But I can get cow's milk Feta practically everywhere.
I didn't know that blue cheese is made from cow's milk. For some reason, I thought that it was made from something else.
I like most types of cow's milk cheese, except for blue cheese. My all time favorite is fresh Mozzarella. I'm not talking about the Mozzarella slices. I'm talking about those fresh Mozzarella balls that are sold in water. They actually taste much different than the aged, sliced version. It's softer, milder and I think it has less fat too. I love Italian sandwiches with fresh Mozzarella, tomatoes and basil in the summer. It's so good!
I love cow milk cheese. I can't eat anything else. I've tried both goat's milk cheese and sheep's milk cheese from specialty stores. I did not like either. They had a very odd smell and taste. I'm probably just not used to their flavor because I grew up eating cow milk cheese, basically farmer cheese and cottage cheese.
In college, I mostly ate Mozzarella and Provolone because of their mild flavor. But now, I'm a fan of Cheddar cheese. I did not like Cheddar cheese when I was young because I felt that it was too strong. But recently, I discovered mild Cheddar cheese which is not too mild and not too sharp. I like it a lot and eat it in sandwiches mostly.
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