I have read that summer milk is better for cheese - makes sense to me that the milk has more taste when the cows are in the pasture; but I heard that late summer milk is the best for cheese making. True? And if so, what is the difference? Do any of you make seasonal compensations for summer/ winter milk?
Dave in CT
I notice a difference in yields due to differences in lactation stages of the cows whose milk I use. They don't all calve in the spring necessarily, but during later stages they have more solids/milkfat yielding more cheese/gallon. During winter when they are on hay, I use a little CaCl2 to help with coagulation.
The flavor is said to be better when they are in green pasture, but I can't honestly say that I notice the difference.