Swiss Brown Cow's Milk Makes for Great Eagle Mountain Cheese

This week, Scott met Dave from Eagle Mountain Cheese to pick up the latest batch of Granbury Gold, Vintage Granbury and Birdville Reserve. These cheeses are extra-creamy due in large part to the superior milk of Swiss Brown cows and are born from a partnership between Mike Moyers, the cow whisperer, and cheesemaker Dave Eagle. Mike describes Swiss Brown cows as his "first love," gentle giants that nuzzle him like lap dogs when he talks.

Not only are Brown Swiss docile and elegant, they produce excellent milk. The Swiss have long known this and for generations they've been the Swiss breed of choice for cheesemaking. We don't see them as often in the U.S., and especially not in Texas, but Mike is trying to change that. Once the milk arrives at Dave's cheesemaking facility, he and his son turn it into smooth, gouda-style Granbury Gold which hardens and richly develops into Vintage Granbury Gold. The trappist-style Birdville Reserve is a semi-firm washed rind that tastes delicious with apples.