The Deer Milker - Gouda
This month’s challenging cheese is a deer milk gouda. Bet you’ve never had that before! Deer are notoriously difficult to milk and there aren’t many commercial providers in the world. The deer milk has been turned into this interesting 2 year old gouda, with a savoury/sweet flavour and a bit of calcium lactate crystal crunch - we can’t wait to hear your thoughts!
Deer milk has the highest total fat, protein, and casein protein content of all animal milks used in cheeses. It’s also a very rich source of minerals and the calcium, phosphorus, and zinc content is much higher than what is generally found in cow, sheep, and goat milk. That translates into a richly flavoured cheese with an interesting texture. Enjoy (or don’t - let us know either way!).