You might think that the richer the milk, the better it is for making cheese, but that's not so. At Virginia's Meadow Creek Dairy, where the herd consists of Jersey cows and Jersey crosses, the milk's high fat content presents a cheesemaking challenge.
What matters to cheesemakers is not just the volume of milk solids – the fat and the protein – but the ratio of those two components. Jersey milk has an especially high fat-to-protein ratio, ideal for butter producers but not so great for cheese.
To read the rest of the story, please go to: The San Francisco Chronicle.
