cheese, cow's milk

Cow's milk contains a relatively balanced ratio of saturated to unsaturated fat, with a fat globule structure that disperses uniformly in most cheese types and contributes to the smooth, clean flavor of mild varieties and the complex but rounded character of aged ones. The beta-carotene in grass-fed cow's milk produces the characteristic yellow color of alpine cheeses and butter; winter milk from hay-fed cows is whiter and sometimes slightly blander. The enormous diversity of cow's milk cheeses — from fresh ricotta and mozzarella through semi-soft brie and camembert to hard aged parmigiano and cheddar — reflects the milk's flexibility: its moderate fat and protein content allow almost any cheesemaking tradition to succeed with it. In pairing terms, cow's milk cheeses are the most versatile: they work with a broader range of wines, fruits, and accompaniments than the sharper, more specific flavors of goat or sheep's milk varieties.