Most cheese in North America comes from pasteurized cow's milk. It generally takes 10 pounds of milk to make one pound of cheese. This milk has the most carotene, which gives it a yellowish colour. Raw cow's milk is becoming more popular because of the earthy flavour that comes through the cheese-making process.
Sheep's milk is richer, and it generally takes less to make a pound of cheese than it does cow's milk. Cheese made with sheep's milk tends to have a sweet, nutty flavour and has more fat and protein.
Cheese made with goat's milk has less lactose and is easier for people to digest. It is a stark white colour and is tangy in flavour, although the longer it matures, the milder the flavour becomes.