Cow Breeds for Cheese Making

We see cows all over the state as we drive around, but do you know how to tell them apart? Why are some breeds better for making milk to drink and others better for turning milk into cheese?

Here at von Trapp farm we started with Jersey cows! When we transitioned to making cheese, we began selectively breeding our Jerseys with other breeds that produce the best milk for cheesemaking. We now have a mix of Normande, Montbéliarde - both breeds originating in France - and Ayrshire - a breed from Scotland. We still have plenty of “leftover” Jersey genetics throughout the herd as well. This is why our cows have a variety of coloration and patterning!

Why did we choose these breeds?

First, for what we call “components” or “solids”: butterfat and protein. These breeds produce the right amount of butterfat and protein which gives us a good yield when we make cheese, and creates the textures and mouthfeel of our cheeses.

Second, the Montbéliarde and Normande cows from France have been bred to make milk for cheese since the 18th century! Over time, the cows have become more adept at handling cold harsh weather and are better suited to a pastured system, eating grass instead of corn. For these reasons the cows do very well here in the hills of the Green Mountain State!

Third, these breeds are efficient at converting pasture into milk and keeping our milk production at a level where we can produce enough cheese to meet demand. Other breeds can produce more milk, but rely on huge amounts of grain and silage that are not as sustainable as our pastured system.

Experiment with trying a variety of cheeses! We believe that the balance of fat and protein, the minerals and microbes from milk produced from grass-fed cows, and the high quality of our milk (meaning very low in any spoilage bacteria due to how we care for and milk the cows) are foundations for making our cheeses rich in flavor and texture! We think there is something indescribable when you eat food that has been carefully made.