Click through the link below for the full article, based on a presentation recently by Culture’s Lassa Skinner. Excerpt:
There would be no cheese without the milk! Each milk imparts a different flavor and texture, and with more tasting, you’ll be able to distinguish the varieties without even looking on the label. Here are the types of milk you should know:
Goat: Grassy and sour, popular goat milk cheeses include chèvre and crottin.
Cow: Cow’s milk is used in most cheeses you know and love like brie, gouda, and blue cheese.
Sheep: Nutty, sweet, and tangy, pecorino romano and manchego are just a few of the most popular sheep milk cheeses.
Water buffalo: Mozzarella di bufala comes from the milk of the water buffalo.
Blended: Some cheesemakers mix the milks in cheese combos like goat-cow or cow-sheep.
via How to Taste Cheese.