Cow's milk is the most common type of milk used to make cheese. It generally takes 10 pounds of cow's milk to make one pound of cheese. This milk has the most carotene which gives it a yellowish color. Most of the cheese found in the United States is made from pasteurized cow's milk, although raw cow's milk is becoming more and more popular. It can be described as "earthy", though most of the flavor comes from the cheesemaking process.
Sheep's milk has more fat and protein than cow's milk. It is richer and it generally takes less sheep's milk to make a pound of cheese than cow's milk. Cheese made with sheep's milk tends to have a nutty and sweet flavor.
Cheese made with goat's milk has less lactose and is easier for people to digest. It is a stark white color and is tangy in flavor, although the longer it matures, the milder the flavor becomes.
The most common buffalo milk cheese is mozzarella di bufala or milk from a water buffalo. Some consider buffalo milk to be the best flavor and quality.
