The advantage of this system is cost, and cheap milk. But it also means that quality and quantity vary according to the state of the pastures and the season. Such changes have a major influence on the character of all the most interesting specialist cheeses, and is part of the reason why they are so fascinating to eat and work with. This year was an exceptionally hot and dry summer but recent rain means the yellow paddocks are now slowly turning green with tender young grass shoots. Pasture is not the only major influence on milk quality.
Seasons determine the natural lactation cycle of all milking animals.
Most calves, kids, lambs and buffalino are born in early spring, unless farmers intervene with artificial insemination programs. By autumn the natural lactation cycle has either stopped, or is winding down, and milk volumes fall. Late lactation milk is quite different from milk collected at other times of the year. It's concentrated, high in solids and natural flora, and rich in flavor. And it presents a huge challenge for cheese makers.