Via Cheese Underground, a new report confirms what was always understood but perhaps not confirmed on a scientific level: Cheese from grass-fed cows is quantifiably different:
A final report soon to be published by the Wisconsin Department of Agriculture concludes something every cheesemaker and cheese enthusiast has suspected for years: that there are “quantified differences in color, texture, melting points and other attributes” between pasture-fed and conventional dairy products, especially cheese and butter.
An upcoming report titled: “Growing the Pasture-Grazed Dairy Sector in Wisconsin,” is the conclusion of a four-year research project led by Laura Paine, grazing and organic specialist at the Wisconsin Department of Agriculture. Paine pursued grant funding for the project after research by Dr. Scott Rankin at the University of Wisconsin in 2005 showed pasture-fed cheddar cheese was creamier in texture and more golden in color than the same cheese produced from the milk of confinement-fed cows.
While the research failed to identify a single compound or “smoking gun” to explain the differences the team found between pasture-fed and conventional milk, both the scientists and chefs noted “quantifiable differences” in color, texture and melting points. Dr. Rankin noted that pasture milk has a “grassy note.”
In a side-by-side comparison of the Wisconsin cheeses (see photo above), the grass-fed cheese, on the left, is slightly more golden. The aroma is more earthy and fruity, while the conventional cheese on the right, simply smells clean and milky. The flavors are also distinctly different. The pasture-fed cheese is more complex with a lingering finish. The conventional cheese is more of a one-note cheese with a clean finish.
“When you taste the two side by side, there is no doubt a remarkable difference,” says dairy farmer Bert Paris, who farms using rotational grazing, and whose milk was used to make the pasture-fed cheese in September. “It validates everything we’ve been saying for years.”
Read the full post over on Cheese Underground.
(Photo ©2013 Cheese Underground)
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