Fresh Grass, New Cheese: How Springtime Grazing Affects Your Favorite Dairy Products

Spring is here, and with it comes an exciting time for cheese manufacturers. As the weather warms up, cows begin to graze on fresh grass and plants, leading to changes in the composition of their milk. These changes in the chemistry of milk can have a significant impact on the cheesemaking process and the quality of the cheese produced.

One trend that has been gaining popularity in recent years is the use of A2 certified milk. A2 milk comes from cows that have been specifically bred to produce milk that contains only the A2 beta-casein protein. At the Udder Way Artisan Cheese Co., we take pride in using only A2 certified milk to make our world-renowned, award-winning artisan cheeses. A2 milk comes from cows that have been specifically bred to produce milk that contains only the A2 beta-casein protein, rather than a combination of A1 and A2 proteins that is found in most cow's milk. We believe that A2 milk leads to a creamier and richer cheese, with a unique flavor profile that sets our cheeses apart from the competition.

Additionally, some cheesemakers believe that A2 milk produces a cheese that is more resistant to spoilage, which can make it an ideal choice for aging cheeses over longer periods.

Speaking of aging cheeses, summer is a particularly important time for cheesemakers to begin preparing their cheeses for the winter months. Many types of cheese require a significant amount of aging time to develop their full flavor and texture, and the warm summer months provide an ideal environment for this process. As temperatures rise, cheeses can develop unique flavors and aromas as they age in a controlled environment.

Cheesemakers can take advantage of the changing seasons to create exceptional cheeses that capture the essence of the season. Whether using A2 certified milk or traditional cow's milk, cheesemakers can create unique and flavorful cheeses that reflect the freshest milk from cows grazing on fresh grass.

One example of a cheese that benefits from long aging is cheddar. Cheesemakers typically age cheddar for at least three months, but some varieties can be aged for years to develop complex flavors and textures. By beginning the cheesemaking process in the summer, cheesemakers can ensure that their cheeses are ready for sale in time for the winter months when demand for hearty and flavorful cheeses typically increases.

The changing seasons also lead to changes in the composition of milk, which can affect the texture and taste of cheese. For example, in the spring and summer months, cows may produce milk that is higher in lactose and water content due to the fresh grass they are eating. This can lead to cheeses with a lighter texture and a more delicate flavor.

Overall, the spring and summer months are an exciting time for cheesemakers, as they work to create unique and flavorful cheeses using the freshest milk from cows grazing on fresh grass. Whether using A2 certified milk or traditional cow's milk, cheesemakers can take advantage of the changing seasons to create exceptional cheeses that capture the essence of the season. And by aging their cheeses over the summer months, they can ensure that they are ready to be enjoyed during the colder winter months.