Cow
Cow's milk is the usual base for cheddar, Gouda, Brie, and many blue cheeses. Age and the rind change the flavor more than the milk does. It is the easiest milk to swap inside a recipe.
Goat and sheep
Fresh goat cheese is tangy. An aged goat cheese is drier and sharper. Sheep's milk is richer. Manchego, pecorino, and Roquefort use it. A sheep cheese often tastes fuller than a cow cheese of the same age.
Buffalo and mixed milk
Water buffalo milk is richer than cow's milk. Mozzarella di Bufala Campana is the familiar example. A mixed-milk cheese uses more than one animal. Read the label when a recipe depends on one milk.