The journey of crafting exceptional cheese begins with a fundamental ingredient: milk. For Canadian cheesemakers, the quality and type of milk used will significantly influence the final product’s flavour, texture, and overall character. Understanding the nuances of milk is the first crucial step in mastering the art of home cheesemaking.

The most common type of milk used for cheesemaking is cow’s milk, readily available across Canada. However, you might also encounter recipes calling for goat’s or sheep’s milk, each imparting a distinct flavour profile to the cheese. Cow’s milk itself varies depending on the breed of cow and their diet. Milk with higher fat content generally yields richer and creamier cheeses, while milk with higher protein content contributes to a firmer texture. Pay attention to whether your recipe specifies whole milk, part-skim, or skim milk, as these will produce different results.

Freshness is paramount when selecting milk for cheesemaking. Avoid using milk that is close to its expiration date, as the bacterial balance may be compromised, potentially leading to off-flavours or failed cheese. Pasteurized milk is the most readily available option and is perfectly suitable for most home cheesemaking projects. Pasteurization involves heating the milk to a specific temperature for a set time to kill harmful bacteria. However, some experienced cheesemakers prefer to work with raw milk, believing it imparts a more complex flavour profile. If you choose to use raw milk, ensure it is from a reputable source and handle it with extra care and attention to sanitation. Regulations regarding the sale and use of raw milk for cheesemaking can vary across different Canadian provinces, so it’s essential to be aware of local guidelines.

The fat content of milk plays a crucial role in the cheesemaking process. Fat globules contribute to the richness and mouthfeel of the cheese. Higher fat content often results in a softer, more luxurious texture. Conversely, lower fat milk will typically produce firmer, drier cheeses. Many recipes will specify the desired fat content, so choose your milk accordingly. You can sometimes adjust the fat content by adding cream to whole milk, although this is less common for beginners.

Finally, be mindful of any additives in the milk. Ultra-pasteurized milk, while having a longer shelf life, may sometimes result in a weaker curd formation due to the high heat treatment altering the milk proteins. Homogenized milk, where the fat globules have been broken down, generally works well for cheesemaking, although some purists prefer non-homogenized milk. Ultimately, experimenting with different types of milk from local Canadian dairies can be a rewarding part of your cheesemaking journey, allowing you to discover the subtle nuances that each brings to your handcrafted cheeses.