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Foreword by Laura Werlin Preface to the New Edition Acknowledgments
Part 1: Getting Started
Part 2: Recipes For All Types of Cheese
Part 3: For the Love of Cheese
Excerpt from page 10.
Cow's Milk In the United States today, cow's milk is the most popular for use in cheese making. This is not the case in the rest of the world, however, as goats and sheep feed the majority of the globe's population. Cows are large animals that are more difficult to raise; they eat more and therefore take up much more grazing land and natural resources. Yet cow's milk is abundant, the curd is firm and easy to work with, and it produces many wonderful cheeses. If you are considering buying your own cow, start with a Jersey - its rich milk will produce a high cheese yield because it has a high butterfat content, and Jerseys are very sweet animals.
Goat's Milk Goat's (doe's) milk has smaller butterfat globules than cow's milk, making it more easily digested. It is more acidic than cow's milk, so it ripens faster, and it has no carotene, so it produces a white cheese. Because of its natural homogenization, goat's milk makes a slightly softer cheese than that from cow's milk, though the butterfat content is about the same. Cheese made from raw goat's milk has a distinct peppery hot pungency caused by naturally occurring lipase enzymes and fatty acids. During the renneting process, you may lower the temperature five degrees, because goat's-milk curd tends to be more delicate. Remember to treat these softer curds very gently.
If you are looking for your own goats, Nubians and Alpines are good producers and tend to have the sweetest milk. Saanens often produce more milk, but it has a stronger flavor. Toggenburgs produce a slightly lower yield, but also a strong flavor.