Cheese by Milk Type

Cow’s Milk Cheese

  • Popular Choices: Includes well-known varieties like Cheddar, Brie, Gouda, and Mozzarella.
  • Specialty and Artisanal: Features less common and regional specialties, including Aged Gouda, Comté, and Stilton.

Goat’s Milk Cheese

  • Fresh Cheeses: Such as Chèvre, Feta (traditionally made from sheep’s milk but often found made with goat’s milk), and soft, spreadable varieties.
  • Aged Cheeses: Includes options like Aged Cheddar and Tomme de Chèvre.

Sheep’s Milk Cheese

Buffalo’s Milk Cheese

  • Fresh Cheeses: Primarily Mozzarella di Bufala, known for its creamy texture and rich flavor.
  • Less Common Varieties: Such as Burrata (a fresh Italian cheese made from mozzarella and cream) and some regional specialties.

Mixed Milk Cheese

  • Blend Varieties: Cheeses made from a combination of milks, offering unique flavors and textures. Examples include many Spanish and French cheeses that may blend cow, goat, and sheep milk.

Non-Dairy / Plant-Based Cheeses

  • Soy-Based: Often used as a substitute for soft and semi-soft cheeses.
  • Nut-Based: Includes varieties made from almonds, cashews, and macadamias, often used to create vegan versions of creamy and aged cheeses.
  • Other Plant-Based Options: Made from coconut oil, rice, and other plant ingredients, catering to vegan and lactose-intolerant individuals.

Rare Milk Types

  • Camel’s Milk Cheese: A niche category with a growing interest for its unique flavor and health benefits.
  • Mare’s and Reindeer’s Milk Cheese: Highly regional and traditional, these are rare but offer a glimpse into local cheese-making traditions around the world.