For the best flavor, serve cheese at room temperature. 30 to 60 minutes before serving remove cheese from refrigeration and keep cheese wrapped, remember the larger the cheese the longer it will take to get to room temperature. Unwrap cheese right before serving to ensure that cheese will stay moist.
What types of milk are used to make cheese?
Cow's Milk
Cows produce on average 8-20 quarts per day. Each gallon of milk is equivalent to approximately one pound of cheese. Cow’s milk production is consistent year round. All natural milks that are free of added bovine growth hormones produce higher flavor and less volume.
Goat's Milk
Goat's produce 3-5 quarts of milk per day. Some goat’s milk production may be seasonal, depending on the location of the dairy. Cold winters cause the goats to produce less milk with higher butterfat content and warm summers cause a higher volume of milk with less butterfat.
Sheep’s Milk
Sheep produce approximately 1 quart per day. Sheep’s milk production is limited and based upon supply and demand. Sheep milk production is seasonal and many dairies have no production in the winter.
Water Buffalo Milk
Water Buffalo produce creamy, pure white milk that is as thick as half-and-half due to the fact that it contains less water and more solids than cow's milk. Water Buffalo milk also contains more fat, slightly more lactose and more protein. It also contains 58% more calcium, 40% more protein, and 43% less cholesterol than cow's milk; as well as high levels of the natural antioxidant tocopherol. In the United States the dairy product for which Water Buffalo are best known for is Mozzarella di Bufala (also known as Buffalo Mozzarella). Authentic Mozzarella is made from 100% Water Buffalo milk and is far superior to Mozzarella made from cow's milk. In many countries, such as Italy, it is revered as the most desirable of cheeses.
