The time of year is a critical element
that is determinative in the outcome of a cheese making process

Store bought cows mild always has the same amount of cream
because in processing the milk they first separate the cream
and then they add back a certain amount

If one uses raw milk from the farm, the amount of fat (i.e. cream)
in the milk varies. In the fall, the fat content is the highest.

see a comparison below

On the left we have a wheel of Swiss style cheese made from three gallon minimally pasteurized cows milk. We are fortunate to have a local commercial dairy that sells minimally pasteurized cows milks)

The cheese on the left weighs in at 3 lbs 7 ozs.

On the right is a wheel of Kefalatyri, Greek Style cheese made from three and a half gallons of goat's milk.

At this time of year goat's milk has a very high fat content. The cheese on the right weighs in at 5 lbs 4 ox

Also notice the difference in color. Cheese made from goat's milk has a white color whereas cheese from cow's milk has a somewhat yellow color.

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