Cow

Cows are the foundation of most cheesemaking around the world. Virtually every country makes cheese from cow’s milk. Most interesting is the variety of breeds and how each strongly influences the resulting cheese. Without cows, we wouldn’t have standout cheeses like Parmigiano Reggiano, Gorgonzola, Mahon, and Omorro. Their milk is transformed by a skilled cheesemaker, who can create a myriad of flavors and textures by varying the cultures, production process, and affinage.