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What is the difference between cow’s, goat’s and sheep’s cheese?

Portrait of Wiebe Willig
By: Wiebe Willig
11 Aug 2026
± 4 minuten

The main difference between cow, goat and sheep cheese lies in the milk they are made from. This determines their colour, flavour and fat content. Cow cheese is usually yellow and offers the widest variety, ranging from mild to firm and well-aged. Goat cheese is naturally white and creamy when young, becoming more pronounced and tangy as it matures. Sheep cheese is the richest and highest in fat of the three, with a full, aromatic and slightly sweet flavour.

Cow, goat or sheep cheese at a glance

Characteristic Cow cheese Goat cheese Sheep cheese
Colour Yellow White Creamy white to pale yellow
Flavour when young Mild and creamy Mild and creamy Full and slightly sweet
Flavour when mature/aged Fuller, more savoury and more intense More pronounced and tangy, sometimes slightly sour Rich and aromatic, with a slightly softer bite than aged goat cheese
Fat content Medium Generally slightly lower than cow's milk The highest of the three
Lactose Decreases as the cheese matures Naturally often slightly lower; smaller fat globules may make it easier to digest for some people Decreases as the cheese matures
Commonly used for Sandwiches, everyday cheese boards, melting Cheese boards, salads, with honey or figs Cheese boards, Mediterranean dishes, with full-bodied wines

Why is cow cheese yellow and goat cheese white?

This is due to the way cows and goats process carotene from their feed. Cows only partially convert carotene, which means the yellow pigment beta-carotene remains in the milk and therefore in the cheese. Goats convert carotene almost completely into vitamin A, leaving virtually no yellow pigment behind. This is why goat cheese is naturally white, while cow cheese is yellow.

Cow cheese

Cow cheese is the most widely produced and consumed type of cheese in the Netherlands. It also forms the foundation of the Henri Willig range, from young Gouda cheese to long-aged mature cheeses. The younger the cheese, the milder and creamier its flavour. As it matures, it becomes fuller, more savoury and more intense.

Goat cheese

Goat cheese is known for its mild and creamy flavour when young. As goat cheese matures, its flavour becomes more pronounced and can develop a tangier or slightly sour character. Goat cheese naturally often contains slightly less lactose than cow's milk cheese, while its smaller fat globules may make it easier to digest for some people. However, this does not guarantee that goat cheese is suitable for people with lactose intolerance.

Sheep cheese

Sheep's milk naturally contains the highest fat content of the three, giving sheep cheese its rich, creamy and aromatic character. Compared with aged goat cheese, aged sheep cheese often has a slightly softer bite while still offering an equally distinctive flavour. This makes sheep cheese a popular choice for a cheese board or alongside richer dishes.

Which cheese should you choose?

  • Looking for a familiar, everyday flavour? Choose cow cheese.
  • Prefer something lighter and creamy, with a fresher flavour as it matures? Choose goat cheese.
  • Do you enjoy a rich, aromatic cheese with plenty of character? Choose sheep cheese.
  • Can't decide? Combine all three on one cheese board and taste the differences for yourself.

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