Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

Goat, Sheep, Buffalo: Exploring Exotic Cheeses

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G’day, Curd Nerds! Today, we’re venturing beyond the dairy norm and diving deep into the world of cheesemaking using milk from goats, sheep, and buffalo. Sure, cow’s milk gets all the limelight, but these alternative milks? They bring their flair to the cheesemaking party—and I reckon they deserve a proper shout-out.

Cow’s Milk: The Tried and True

Let’s kick things off with our old mate, cow’s milk. It’s the most widely used milk on the planet, responsible for over 80% of global milk production. From creamy brie and crumbly cheddar to punchy parmesan, cow’s milk handles just about every cheese style you can throw at it. But not all cow’s milk is created equal. Breed and feed matter a lot. A pasture-fed Jersey cow, for example, offers richer milk than a grain-fed Holstein. Start with high-quality milk, and you’re halfway to great cheese.

Goat’s Milk: Tangy, Creamy, and Digestive-Friendly

Goat’s milk is a fantastic option, particularly if cow’s milk doesn’t sit well with your gut. Its smaller fat globules and lower lactose make it a bit easier to digest. Chèvre is the poster child here, with its bright tang and silky texture. And don’t stop there—goat’s milk gouda has this sweet, nutty kick that’s a lovely twist on a familiar favourite. Making it at home? Easy. Mesophilic culture, a little rennet, fresh goat’s milk, and you’re away. The curds are smooth, the flavour is bold, and it spreads like a dream.

Sheep’s Milk: Creamy, Bold, and Utterly Moorish

If you’re after richness, sheep’s milk delivers in spades. It’s naturally high in fat and protein, which translates to a creamy texture and deep flavour. Manchego is a Spanish beauty with a nutty profile and caramel undertones. Pair it with quince paste, and it’s a match made in heaven. And for the brave curd nerds out there—why not try Roquefort? That blue mould brings a salty, earthy punch that lingers beautifully. Sheep’s milk is a bit more niche, but worth hunting down.

Now, if you’re after something that packs a punch, look no further than Pecorino Romano. Made from sheep’s milk, this hard, salty cheese has been a staple in Italian kitchens for centuries. It’s got that full-bodied umami flavour with a tangy backbone and a hint of spice—perfect for shaving over pasta or mixing into a risotto. It’s crumbly, dry, and absolutely bursting with character. I’ve grated it over everything from scrambled eggs to roasted spuds, and it never disappoints. If bold flavours are your thing, this one’s a must-try.

Buffalo Milk: Fat-Rich and Fantastically Indulgent

Buffalo milk is pure decadence. With nearly twice the fat of cow’s milk, it’s perfect for cheeses like mozzarella di bufala. Soft, milky, and slightly tangy—this cheese is a staple for Caprese salads and antipasti boards. Burrata takes it even further—cut one open and you get that glorious stracciatella filling spilling out like cheesy lava. And if you’re feeling adventurous, Blu di Bufala offers a bold combo of creamy sweetness and spicy blue veins. It’s rich, it’s funky, and it’s unforgettable.

Why Experiment? Why Not!

Beyond flavour, alternative milks offer some compelling benefits. For instance, producing goat’s milk cheese uses less water and land than cow’s milk equivalents—ideal if you’re aiming for sustainability in your cheesemaking.

So, if you’ve been sticking to cow’s milk, now’s the time to branch out. Head to your local dairy supplier, grab a few litres of buffalo, goat, or sheep milk, and have a crack at something new in your kitchen. Who knows—you might just discover your next favourite cheese.

Until next time, curd nerds, keep stirring, keep aging, and above all—keep having fun in your cheesemaking adventures.

Why pH Matters in Cheesemaking — Don’t Ignore This!

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G’day, Curd Nerds.
Ever followed a cheesemaking recipe to the letter—added your culture, stirred lovingly, cut and drained beautifully—only to end up with a rubbery block or crumbly disappointment? The mystery often boils down to one hidden culprit: pH.

It’s not just a science thing. It’s the silent partner guiding your cheese from humble milk to aged perfection.

A Peek Behind the pH Curtain

pH, or potential hydrogen, measures acidity or alkalinity on a scale from 0 (acidic) to 14 (alkaline), with 7 as neutral. Fresh milk typically sits between pH 6.6 and 6.8. When you add starter cultures, those hardworking bacteria begin converting lactose into lactic acid, dropping the pH. That drop is the signal that kickstarts everything else.

Here’s why managing pH isn’t optional—it’s essential:

  • Rennet activity depends on pH to coagulate properly.
  • Moisture control hinges on how effectively curds expel whey.
  • Texture and body are shaped by final acidity levels.
  • Flavour development follows the acid curve during ripening.
  • Food safety is reinforced by proper acidification, which inhibits unwanted bacteria.

Your Cheese’s pH Roadmap

Different cheese styles require unique acid profiles. These targets help shape texture, flavour, and shelf stability:

Cheese TypeDrainage pHSalting pHFinal/Aging pHNotes
Cheddar6.3–6.0~5.35.3–5.2Firm texture with strong aging potential.
Brie / Camembert6.4–6.2~4.76.8–7.4 (rises)Controlled acidification is needed for a dry, grainy texture.
Feta4.7–4.64.6–4.44.6–4.4High acidity supports brine aging and distinctive tang.
Mozzarella~5.2N/A5.0–4.9 (stretching)Precise pH yields proper elasticity.
Parmesan~6.3~5.25.3–5.2Controlled acidification is needed for a dry, grainy texture.
Blue (Stilton, etc.)~6.3~4.74.8–4.6Mould development thrives with balanced acidity.
Lactic Set (Chèvre)4.6N/A4.6–4.3Slow acidification defines the delicate structure of fresh cheeses.
Gouda6.5–6.45.4–5.2~5.3Washed curds reduce early acid levels for a sweet finish.

What pH Actually Impacts

Understanding acidity allows you to shape every curd and wheel with confidence.

Texture and Body

When curds drop below pH 5.0 too fast, they become dry and tight. If pH stays too high, they hold excess moisture and won’t age properly. Camembert benefits from moisture retention, but cheddar and hard cheeses do not.

Flavour Development

A balanced acid curve unlocks complexity. Fast acidification can result in sharp but shallow flavours. Slow acidification risks contamination before cultures can dominate.

Safety During Aging

A pH under 5.3 at salting helps prevent pathogens like Listeria and E. coli. During aging, pH influences protein breakdown and fat conversion, critical steps for developing distinctive texture and taste.

Salting and Rind Formation

Salt binds differently depending on acidity. Too much acid prevents rind formation; too little prevents microbes like B. linens or Geotrichum candidum from thriving.

How to Keep pH in Check

Here’s how to take control of the acid curve in your cheesemaking:

  • Use a digital pH meter and calibrate before every batch with fresh buffers.
  • Take measurements at key stages: before culture, before rennet, at clean break, post-drainage, and before pressing or salting.
  • Know your culture types: mesophilic cultures acidify slowly at low temperatures; thermophilic cultures acidify quickly with heat.
  • Adjust the temperature of your milk to slow or accelerate acidification as needed.
  • Stir gently with even curd sizes to promote uniform whey expulsion.
  • Don’t rush drainage or pressing; feel the curds and wait for ideal pH targets.
  • Time your salting based on the pH level for optimal flavour and texture outcomes.

To simplify your process, download the free pH Management Checklist for Cheesemakers. It offers step-by-step pH tracking for better consistency and safer results.

Bonus for Australian Makers

If you’re looking for reliable pH gear, Hanna Instruments Australia offers 10% off for Little Green Cheese followers. Use the code CHEESEMAN at checkout. The Halo2 pH meter featured in the video is highly recommended.

Final Thoughts

Every curd you stir and wheel you press is guided by pH, your quiet companion behind the scenes. Respect it, measure it, and you’ll elevate your cheesemaking from good to exceptional.

Brine for Cheese Making

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Salt is an essential ingredient in cheese.  It expels whey, slows the conversion of lactose to lactic acid and preserves the cheese.  It also adds flavour and helps form a rind.  The oft-quoted “Cheese is milk’s leap towards immortality” would not be so, if it was not for salt.  Brine for cheese making is an essential ingredient in many cheese recipes.

There are two ways to add salt to the curds before maturing a cheese.  One method is to add salt directly to the curds during milling, and the other method is to soak the pressed cheese in a brine solution.  Cheese like Parmesan, Romano, Feta and Edam are soaked in brine so that the salt is absorbed and preserves the cheese. Others like to brine Caerphilly or Camembert.

So how do you go about making brine for cheese?  Well, it is pretty simple.

Here are the ingredients;

18% Brine for Cheese Making

  • 2 Litres (2 qt) water
  • 450 gm (1 lb) non-iodised Salt
  • 2 Tablespoons White Vinegar to a pH of 4.5-5.0
  • 1 teaspoon Calcium Chloride solution

This makes an 18% brine solution.

Boil the water and then cool it to sanitize it. Add the salt and other ingredients.  When all the salt is added, stir until it is all dissolved.  

I find that this is just enough salt, and the vinegar and calcium chloride stop the cheese from leaching calcium back into the brine.  I then reuse the brine as a washing solution on other hard cheeses to help inhibit mould growth.

Parmesan waiting for the brine to cool.

Just make sure that you cool to room temperature before adding finished cheese.  In fact it is best if both brine and cheese are at the same temperature.  13°C (55°F) is the best temperature at which to brine your cheeses.  I just place the container in the cheese fridge for the duration of brining.

How long do you leave it in the brine?  Well, it depends on the density of the cheese.  A nice hard cheese like Parmesan needs at least 24 hours, however, a 1.2 kg Gouda only needs 12 hours.  Ricki Carol’s cheesemaking.com site recommends the following:

“Cheeses of different densities and shapes will require varying times in the brine. A general rule is 1 hour per lb (450 gm). per each 1 inch (2.5cm) thickness of cheese. A very dense low moisture cheese such as Parma will need more time than a moist open texture cheese.”

If you like you can store the brine for future use in the cheese fridge and you can reuse it over and over again until it gets too cloudy.  Just before you brine another cheese, add another tablespoon of salt to replace that which was absorbed by the last cheese.

I hope this answers the well-asked question of how to make brine for cheese making.

If you have a cheese question, I am more than happy to see if I can answer it.

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