The Science Behind Seasonal Flavor Changes in Cheese

Fall is in the air and we’re already starting to trade those long summer nights for darker fall evenings. Reminders of a new season are everywhere in nature, from the colorful leaves to the crisper temps. Did you know these changing seasons can not only be seen, but can be tasted? That’s right – a cheese’s flavor profile subtly changes through the seasons, and it all goes back to the milk. We caught up with Faribault’s Assistant Plant Manager, Courtney Cowan, and Prairie Farms Dairy Board Member Dan Duitscher of Dutchland Dairy, single-source supplier of milk to the Caves of Faribault, to learn a bit more about this phenomenon.

Before we dive in, let’s review a quick science lesson on what milk is made of.  The main components of milk consist of protein, fat, lactose, and minerals. It is the rising and falling of these components’ levels that contribute to the flavor changes. So how does the season play a role? First, there’s the issue of daylight. “When the day is longer, this tells the cow to produce more milk, and with more milk, it will typically have a lower component level, explains Dan. “As the daylight gets shorter, the component percentage will usually go up.” 

In addition, as any Midwesterner can tell you, we experience dramatic temperature swings between seasons. “When it’s hot, the cows are drinking more water and therefore the milk contains slightly less butterfat,” notes Courtney. “In the winter, it is not as hot and they are not drinking as much water, so the milk has a higher butterfat content.” 

Both farm and cheese facility are on alert for any changes. At the farm level, Dan and his team will do everything they can to avoid heat stress on cows, including cooling them down with sprinklers and fans, to limit dramatic shifts in milk composition. At Faribault, Courtney and her team provide a second line of quality control should the variance be too drastic, with cheesemakers adjusting steps in the overall make process to limit an extremely noticeable fat difference.

While daylight and temperature are in flux throughout the year, the sandstone caves, in contrast, maintain the same temperature and humidity conditions throughout the year. “That is one of the many things that make them so special,” notes Courtney. So, while nature’s elements are continually impacting the composition of the milk, Faribault’s caves function as a steady control.

So, the next time you bite into one of our cave-aged cheeses, see if you can pick up on the subtle flavor differences caused by the changing seasons. And remember, because our cheeses are aged anywhere from 75-100+ days, it’s likely you’ll be enjoying a cheese made in a prior season!