Dairy
Cow
Cow’s-milk cheese is the global default of cheesemaking—Holstein, Jersey, Brown Swiss, and countless regional dual-purpose cattle supply milk whose fat, protein, and volume support everything from fresh ricotta to decade-aged Grana. Breed, feed, and season shift colour from ivory to deep gold and flavour from mild lactic to grassy or hay-like. Most supermarket blocks, alpine wheels, blues, and pasta filata start as cow milk. Choose by style rather than species alone: young cow cheeses melt cleanly; aged ones grate and shard; washed-rind types bring pungency. It is the baseline against which sheep, goat, and buffalo cheeses are compared.
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American Cheese
Appenzeller
Asiago
Añejo
Beaufort
Bitto
Bleu d'Auvergne
Boerenkaas
Bra
Brick
Brie
Burrata
Butterkäse
Cabrales-Style Cow
Caciocavallo
Caerphilly
Camembert
Cantal
Cashel Blue
Castelmagno
Chaource
Cheddar
Cheese Curds
Cheshire
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Colby-Jack
Comté
Cornish Yarg
Cotija
Cottage Cheese
Coulommiers
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Danish Blue
Dorset Blue Vinny
Double Gloucester
Edam
Emmental
Farmer Cheese
Fior di Latte
Fontina
Fourme d'Ambert
Gorgonzola
Gouda
Grana Padano
Gruyère
Halloumi-Style Cow
Havarti
Jarlsberg
Lancashire
Langres
Leerdammer
Leyden
Limburger
Livarot
Maasdam
Maroilles
Mascarpone
Menonita
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Mont d'Or
Montasio
Monterey Jack
Morbier
Mozzarella
Muenster
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Neufchâtel
Paneer
Parmesan
Parmigiano Reggiano
Pecorino-Style Cow
Pepper Jack
Piave
Pont-l'Évêque
Port Salut
Processed Cheese
Provolone
Queso Blanco
Queso Chihuahua
Queso Fresco
Queso Oaxaca
Raclette
Reblochon
Red Leicester
Ricotta
Roquefort-Style Cow
Sage Derby
Saint Paulin
Saint-Félicien
Saint-Marcellin
Saint-Nectaire
Salers
Sbrinz
Scamorza
Shropshire Blue
Single Gloucester
Squeaky Curds
Stilton
Stinking Bishop
Stracciatella
String Cheese
Taleggio
Tomme de Savoie
Tête de Moine
Vacherin
Wensleydale
Époisses
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.3 g
- Saturated Fat 6.98 g
- Trans Fat 0.21 g
- Monounsaturated Fat 3.01 g
- Polyunsaturated Fat 0.32 g
- Cholesterol 30 mg
- Sodium 78.5 mg
- Salt 0.2 g
- Total Carbohydrate 5 g
- Dietary Fibre 0 g
- Total Sugars 2.5 g
- Complex / starch 0 g
- Protein 4 g
- Water 78 g
- Energy 129 kcal
- Water 78 g
- Carbohydrates 5 g
- Sugars 2.5 g
- Protein 4 g
- Fat 10.3 g
- Saturated Fat 6.98 g
- Monounsaturated Fat 3.01 g
- Polyunsaturated Fat 0.32 g
- Omega-3 0.05 g
- Trans Fat 0.21 g
- Vitamins 29.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.38 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 7.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.09 mg
- Vitamin K 0.4 µg
- Minerals 360 mg
- Major Minerals 359 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 30 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.38 · vitamin-b6: 0.05 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 7.3 · vitamin-d: 0.5 · vitamin-e: 0.09 · vitamin-k: 0.4 ·
Minerals
Cow of Cheese: composition reflects this culinary part relative to the whole ingredient.
History
Neolithic European dairy residues show early cow-milk processing into cheese-like foods.
Roman writers described cow-milk cheeses pressed and salted for army and urban supply.
Factory cheddar and block cheese industrialised cow-milk cheese for mass markets.
Farmstead cow cheeses revived breed- and pasture-specific character beside industrial production.