Cheese produced with milk from pasture-fed or grass-fed cows is noticeably different from cheese made from conventional milk: It has a “grassy” note, a golden color, and a unique fat composition. The yellow or golden color comes from the high amount of beta carotene in grass. Cows can’t break down beta-carotene, so some is passed into the milk. Cheese from pasture-fed cows also contains higher levels of omega-3 polyunsaturated fatty acids and conjugated linoleic acid.
Some countries such as Ireland and New Zealand predominantly use pasture grazing to feed their cows. Irish dairy producers promote their butter and cheeses made from pasture-fed cow’s milk and tout the taste and nutritional benefits of these products. Here in the United States, there are several high-profile cheeses made from pasture-fed cow’s milk, including Pleasant Ridge Reserve, produced by Uplands Cheese Company, and the European-style artisanal cheeses made by Saxon Creamery.