Cheese from Cows

Cheese from cows rules the world

When you bite into a cheeseburger or dive into a plate of pasta, odds are the cheese you’re eating is made with cow’s milk. That’s because cheese from cows is far and away the most popular and most produced cheese on the planet. From classic Wisconsin cheddar and creamy brie to pungent blue and aged gouda, cheese from cows lends itself to an amazing variety of flavors and textures. With a more neutral taste than milk from goats or sheep, cow’s milk provides Wisconsin cheesemakers with the ultimate canvas for crafting works of culinary art made from milk, salt, cultures, and enzymes. So, next time you’re driving past a herd of dairy cows, give some props to the animals responsible for some of the tastiest, creamiest, most craveable cheese on the planet.

Award-winning Wisconsin cheese from cows

Here in America’s Dairyland, cheese from cow’s milk is kind of our thing. After all, we have about 6,000 dairy farms in the state, and 90% of their milk goes into making cheese, resulting in over 3.47 billion pounds of cheese from cows each year. While that volume of cheese is impressive, the quality of our products is even more astonishing. In fact, Wisconsin cheeses have won more awards than any other state in the country and any other country on earth. Some of our favorites:

• Uplands Pleasant Ridge Reserve, an alpine-style variety that’s the most awarded cheese in the world.
• Hook’s 15-Year Aged Cheddar, an intensely sharp cheddar with crunchy crystals and complex flavor.
• Widmer’s Aged Brick Cheese, a bold, earthy, and tangy cheese reminiscent of strong washed-rind varieties.
• Sartori Black Pepper BellaVitano, a cheddar-parmesan blend that balances the savory crunch of parmesan with a creamy finish and the added bite of cracked black pepper.
• Emmi Roth Buttermilk Blue, a creamy, tangy blue with a smooth texture and subtle buttermilk flavor.

All about cheese from cow’s milk

Cow’s milk plays a vital role in the cheesemaking industry due to its high volume of production, versatility, and global availability. Cows produce significantly more milk than other dairy animals, ensuring a steady and affordable supply for large-scale cheese production. The mild flavor and balanced fat-to-protein ratio of cow’s milk also allows cheesemakers to craft a wide range of cheeses, from soft, fresh varieties like mozzarella, ricotta, and stracciatella to aged, complex cheeses like parmesan and cheddar. This adaptability supports diverse cheesemaking traditions across the world, making cow’s milk cheese a staple in many cultures.

The origins of cheese from cow’s milk

Historians speculate that cheese from cow’s milk was part of a larger movement around 7000 B.C.E. of the then mostly agrarian and lactose-intolerant societies of the Fertile Crescent collecting excess milk in pottery and letting it naturally ferment to create something like kefir or yogurt. Gradually, people experimented with other ways to preserve the rich nutrition milk offered.

How cheese from cow’s milk is made

To make cheese with cow’s milk, cheesemakers may use raw milk, or they may pasteurize it to eliminate potentially harmful bacteria. Next, a starter culture is added to the milk to begin the fermentation process, and an enzyme like rennet or an acid like lemon juice is used to coagulate the milk into curds. Once the milk has curdled, the curd is cut into smaller pieces to separate out more of the whey, then cooked and stirred to allow the curds to firm up. The curds are drained of excess liquid and pressed into molds, then salted to enhance flavor. Finally, the cheese may be aged for a period of time to develop its final taste and texture.

The most famous cheeses from cow’s milk – and what to drink with them

Many of the most famous cheeses in the world are made from cow’s milk.

Cheddar

Cheddar is a firm cheese with a flavor that ranges from mild to tangy, growing sharper and more complex as it ages. Aged cheddar pairs beautifully with red wines like pinot noir, syrah, and chianti, or whites like rieslings, chardonnays, and sparkling wines. For beer lovers, a pale ale or IPA highlights cheddar's sharpness, while stouts bring out its nutty, earthy undertones. If you prefer spirits, a smoky bourbon or scotch whisky enhances the cheese’s intensity and adds a rich, smooth contrast.

Brie

Brie is a soft, creamy cheese with a delicate bloomy rind that gives it a mild, buttery flavor and a hint of earthiness. Its luxurious texture makes it an ideal choice for pairing with crisp, dry white wines like chardonnay, or sparkling wines like champagne, both of which balance brie’s rich creaminess. When it comes to beer, a Belgian ale or a light lager provides the right amount of carbonation and lightness to complement the cheese's soft texture. For spirits, try a champagne-based cocktail or a gin that enhances brie’s subtle earthiness without overpowering it.

Gouda

Gouda is a semi-hard cheese that varies greatly depending on its age. When young, it has a creamy, mild, and slightly sweet flavor, while aged gouda develops deeper caramel and butterscotch notes. A young gouda pairs excellently with sauvignon blanc, as the wine’s crisp acidity cuts through the cheese’s creaminess. As gouda ages and takes on richer, more complex flavors, it’s best enjoyed with a glass of port. For beer pairings, a wheat beer complements young gouda, while darker ales or bocks work well with aged varieties. Aged rum or cognac is a perfect match for aged gouda, as these spirits enhance its nutty and sweet characteristics.

Parmesan

Parmesan, or parmigiano reggiano, is a hard, granular cheese with a sharp, savory, and umami-rich flavor that intensifies as it ages. It’s perfect for grating over pasta, but also shines on its own on a cheese board. Parmesan pairs exceptionally well with bold red wines like chianti or barolo, both of which amplify the umami and nuttiness of parmesan. Beer enthusiasts will find that pairing parmesan with a malty brown ale or a hoppy IPA brings out the cheese’s savory notes. For spirits, aged rum or bourbon work beautifully, with the warmth of the spirits complementing parmesan’s rich, savory depth.

Alpine-style

Alpine-style cheeses, such as gruyère or emmental or their American counterparts like lacy swiss, are firm, nutty cheeses with complex, savory flavors that often develop hints of caramel or brown butter as they age. These cheeses melt beautifully and are often used in fondues or gratins. A crisp white wine, like riesling or chardonnay, complements the rich, nutty notes of alpine cheeses without overpowering them. For beer, a malty lager or a Belgian dubbel brings out the sweetness in the cheese, while spirits like aged brandy or whiskey pair well with their caramelized flavors.

Blue

Blue cheese, such as gorgonzola or roquefort, is known for its strong, pungent flavor, creamy texture, and characteristic blue veins. Its salty and tangy profile can be polarizing but is beloved by many. Blue cheese pairs perfectly with sweet dessert wines like port or sauternes, which balance its sharpness. For beer, a rich stout or barleywine contrasts the saltiness with a smooth, roasted finish. Spirits like cognac or bourbon work well with blue cheese, as the warmth of the alcohol offsets the intense flavors. 

Colby

Colby is a semi-soft, mild cheese with a smooth, creamy texture and a slightly tangy flavor. It’s similar to cheddar but milder and moister, making it an excellent snacking cheese or addition to sandwiches. Colby pairs well with light white wines like sauvignon blanc or pinot grigio, as their crisp acidity cuts through the creaminess of the cheese. For beer, a light lager or pilsner is a refreshing match that doesn’t overwhelm colby’s mild flavor. A clean, crisp vodka or gin-based cocktail complements colby’s simplicity without overpowering it.

Havarti

Havarti is a semi-soft cheese with a buttery, creamy texture and a mild, slightly tangy flavor. Often infused with herbs or spices, havarti is quite versatile and pairs well with a variety of beverages. A fruity white wine like gewürztraminer or a light rosé brings out the cheese’s subtle tang. For beer, a wheat beer or pilsner provides a refreshing contrast to the creaminess of the cheese. For spirits, a light, citrusy gin or a vodka cocktail complement the havarti’s mild flavor without masking it.

Provolone

Provolone is a semi-hard cheese with a mild, slightly smoky flavor when young and a sharper, more pungent taste as it ages. It’s versatile and often used in sandwiches or melted in Italian dishes. A medium-bodied red wine like chianti or merlot pairs nicely with provolone’s balanced flavor. For beer, a crisp pilsner or amber ale provides the right amount of bitterness to complement the cheese’s slight smokiness. For spirits, try pairing provolone with a dry martini or a smooth, aged whiskey to enhance the cheese’s subtle complexities.

Mozzarella

Mozzarella is a fresh, soft cheese with a mild, milky flavor and a springy texture. Best enjoyed in its fresh form, mozzarella is commonly used on pizzas, in salads, or melted in Italian dishes. A light, zesty white wine like pinot grigio or sauvignon blanc complements the fresh creaminess of mozzarella without overpowering it. For beer, a light pilsner or wheat beer provides a refreshing contrast to the cheese’s milky texture. Mozzarella also pairs well with clear spirits like vodka or a classic gin and tonic, where the simplicity of the drink highlights the delicate flavor of the cheese.