Cow milk cheese is any cheese made from the milk of domestic cows, as distinct from cheeses made from goat, sheep, or buffalo milk. Cheesemaking itself dates back several thousand years, but cow milk cheese became the dominant type only as dairy farming industrialized in Europe and the Americas.
Compared to goat or sheep milk cheeses, cow milk versions tend to be milder, creamier, and slightly sweeter, with buttery, nutty, or grassy notes; texture ranges from soft and spreadable to firm and crumbly depending on aging. Fresh cow cheeses such as mozzarella, ricotta, and cottage cheese go into pizza, lasagna, salads, and dips; aged, firm cheeses such as cheddar, Parmesan, and Gouda are grated, snacked on, or melted into sauces and soups; semi-soft cheeses such as Havarti and Monterey Jack are common in sandwiches and grilled cheese.
Cow milk cheese anchors several national cuisines - Brie and Camembert in France, Parmigiano-Reggiano and mozzarella in Italy, cheddar and cream cheese in the United States - with breed, feed, and aging all shaping the final flavor, from firm, nutty Spanish Manchego to soft, mild Latin American queso fresco.