By milk
Cow, goat, sheep, buffalo, yak, camel, mixed and the rare milks: the milk a cheese is made from sets its flavour, colour and texture.
Cow's milkMost of the world's cheese: cheddar, Gouda, Brie, Parmigiano, paneer and the great Alpine wheels.262Goat's milkBright, tangy and white: chevre, Valencay, Garrotxa, Banon and the goat cheeses of the Mediterranean.62Sheep's milkRich and nutty: Roquefort, Manchego, Pecorino, Feta, Idiazabal and oscypek.78Buffalo's milkMozzarella di bufala, Indian paneer and chhena, kesong puti and the dangke of Sulawesi.16Yak's milkChurpi, datshi and the dried cheeses of the Himalaya and the Tibetan plateau.2Camel's milkA rare cheese of the desert: the camel cheeses of Mauritania and the Gulf.2Mixed milksCheeses made from two or three milks together: Feta, Halloumi, La Tur and many farm cheeses.31Other milksReindeer, mare, donkey, moose and zebu: the rare milks of herders and small farms.2