Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

The milks of cows, sheep, and goats taste different from each other, and their cheeses do too. Cow’s milk is more neutral than other milks. Sheep and buffalo milk have relatively high fat and protein contents and therefore make richer cheeses. Goat’s milk has a relatively low proportion of curdle-able casein and usually produces a crumbly, less cohesive curd compared to other milks.