Cow's milk cheeses of the world

Cow's milk makes most of the world's cheese. It is plentiful, mild and balanced in fat and protein, which lets cheesemakers turn it into everything from paneer to Parmigiano. Its fat carries carotene from grass, so cow's milk cheese is often pale yellow, deeper in summer when the herds graze fresh pasture. Cheddar, Gouda, Brie, Camembert, Emmental, Comté and mozzarella all begin here, and so does most of India's paneer.

Breeds and feed

Breed matters to a cheesemaker. Holstein-Friesians give large volumes of milk, while Jersey and Guernsey milk is richer in fat and protein. Many protected cheeses name their breeds: Comté must be made from the milk of Montbéliarde or French Simmental cows, and some Parmigiano Reggiano dairies work only with the old red Reggiana breed. Feed matters too. The rules for Comté and Parmigiano Reggiano forbid silage, because fermented feed can carry bacteria that spoil a long-aged wheel.

India and the cooperatives

India produces more milk than any other country, from cows and buffaloes together, and a great deal of it becomes paneer and chhena. The cooperative movement that began at Anand in Gujarat in 1946 grew, through the programme known as Operation Flood, into a national network of village dairies, and today it makes paneer, processed cheese and mozzarella on a large scale. Native breeds such as Gir and Sahiwal are kept for their milk, and many families still set paneer at home from the morning's delivery.

One milk, many cheeses

Cow's milk can become soft or hard, fresh or aged for years. It separates its cream easily, which suits both butter and skimmed-milk cheeses, and its curd sets firmly with rennet. Cheeses from the same milk can taste wholly different depending on the cultures, the size of the cut, the cooking, the salting and the cellar. That is why cheddar and Camembert, paneer and Parmigiano, all made from the milk of the same kind of animal, share almost nothing on the plate.

Worth knowing

Cheddar: The most widely copied cheese in the world
Parmigiano Reggiano: Grana of the Po valley, aged at least a year
Gouda: Dutch washed-curd cheese, young to very old
Camembert de Normandie: Raw-milk bloomy rind of Normandy
Comté: Jura wheel of Montbéliarde milk
Emmental: Swiss wheel with large holes
Paneer: India's fresh pressed cheese
Kalimpong cheese: Small Himalayan wheel of West Bengal

Good to know

Pale cheese in winter and golden cheese in summer is normal for pasture-fed herds.
Cow's milk cheeses suit almost any wine, beer or tea: match strength with strength.
Store firm cow's milk cheeses in paper and soft ones in a closed box.

Sources and further reading

About this page

Original text by the EveryCheese desk, written with AI assistance and checked against the sources above. Customs are described as tradition, not as advice. If we have something wrong, tell us.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

Friesian Clove: Takeaway, CC BY-SA 4.0, source

Akkawi: Paul Joseph, CC BY 2.0, source

Gamalost: Quick fix, CC BY 2.0, source

Tomme des Pyrénées: Julie333411, CC BY-SA 4.0, source

Korbáčik: Mariuszjbie, CC BY-SA 3.0, source

Comté: Myrabella, CC BY-SA 3.0, source

Edam: Yvwv, CC BY-SA 3.0, source

San Simón da Costa: Tamorlan, CC BY 3.0, source

Raschera: F Ceragioli, CC BY-SA 4.0, source

Caprino: Number55, CC BY-SA 3.0, source

Kashkaval: Nnikolce, Public domain, source

Cotija: Leslie Seaton, CC BY 2.0, source

Queijo Coalho: Carioca, CC BY-SA 3.0, source

Mallorca: Tamorlan, CC BY-SA 3.0, source

Friulano: VerifiedCactus, CC BY-SA 4.0, source

Mahón: Slastic, Public domain, source

Egyptian cheese: Tour d'Afrique, CC BY 2.0, source

Cow's milk cheeses