The milks of cows, sheep, and goats taste different from each other, and their cheeses do too. Cow’s milk is more neutral than other milks. Sheep and buffalo milk have relatively high fat and protein contents and therefore make richer cheeses. Goat’s milk has a relatively low proportion of curdle-able casein and usually produces a crumbly, less cohesive curd compared to other milks.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.