We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What are Some Cheeses Made from Cow's Milk?

Jessica Ellis
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Cheeses made from cow's milk are familiar products in any grocery store dairy section. Yet far from flavorless, industrial products, cow’s milk cheeses provide a wealth of flavor and variety for the selective palate. While some cheeses made from cow's milk may seem commonplace or ordinary, artisan and varietal versions allow a world of tasting options for any cheese lover.

Cheddar cheese is one of the most easily found varieties of cheeses made from cow's milk in the world. This tangy yellow or orange cheese is believed to have a long history, with some experts speculating that production began around the 12th century in a small English town called Cheddar. Cheddar is a versatile cheese that can be eaten young or matured for several years, altering the taste from mild to quite sharp with time. No longer produced solely in England, cheddar-style cheese is made in many countries, including the United States, Australia, New Zealand and Canada.

One of the most famous cheeses made from cow's milk is a New World invention: Monterey Jack. This semi-soft cheese boasts a mild tang and is often used in cold or grilled sandwiches. The origins of Monterey Jack are murky, with several prominent Californians laying claim to its invention. Regardless of the truth behind its creation, cheese lovers are blessed with the result: a smooth, creamy and delicious cheese, easy to blend with other flavors. Popular varieties include pepper jack, which contains pieces of jalapeños and other hot peppers, and Colby-Jack, which blends traditional Jack cheese with mild Wisconsin Colby.

Cotija cheese is a Mexican specialty that is gaining in popularity in the United States. Dry and crumbly, Cotija is noted for its ability to soften, rather than melt, when heated. For this reason, it is more typically uses as a garnishing cheese for salads and soups rather than in more traditional Mexican dishes such as quesadillas. Cotija is quite salty in flavor, and is often compared to feta for both texture and taste.

If you enjoy strong flavors, cheeses made from cow’s milk will never disappoint. Many varieties of blue cheese are made primarily from cow’s milk, including Gorgonzola, Shropshire blue, and Danablu or Danish blue cheese. Overall, blue cheeses gain incredible flavor both from enzymes introduced during the aging process and long maturation periods. Pair blue cheeses made from cow’s milk with wine, port and grapes for delicious cheese tastings or hearty picnic fare.

The world of cheese is a constant adventure for any food lover, offering new flavors and twists on classic recipes sometimes hundreds of years old. Although it is easy to get wrapped up in the new fads and flavors, cheeses made from cow's milk should not be overlooked. Even if you are delighted by the latest moose-milk flavored cheese, don’t forget the pleasures of a simple grilled cheddar cheese sandwich, or the delightful bite of an aged blue cheese with wine.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Jessica Ellis
By Jessica Ellis , Writer
With a B.A. in theater from UCLA and a graduate degree in screenwriting from the American Film Institute, Jessica Ellis brings a unique perspective to her work as a writer for DelightedCooking. While passionate about drama and film, Jessica enjoys learning and writing about a wide range of topics, creating content that is both informative and engaging for readers.

Discussion Comments

By anon993918 — On Dec 29, 2015

I thinks cow’s milk cheeses are the best. They are really yummy and healthy. Cheddar is my favorite cheese; it is versatile and fits with any cuisine.

By burcinc — On Nov 18, 2013

Greek Feta can also be made from cow's milk. Most are actually made from sheep's milk and goat's milk. But the type made from cow's milk seems to be the most popular in the US. I can only get sheep's milk Feta from specialty stores and international groceries. But I can get cow's milk Feta practically everywhere.

By turquoise — On Nov 17, 2013

I didn't know that blue cheese is made from cow's milk. For some reason, I thought that it was made from something else.

I like most types of cow's milk cheese, except for blue cheese. My all time favorite is fresh Mozzarella. I'm not talking about the Mozzarella slices. I'm talking about those fresh Mozzarella balls that are sold in water. They actually taste much different than the aged, sliced version. It's softer, milder and I think it has less fat too. I love Italian sandwiches with fresh Mozzarella, tomatoes and basil in the summer. It's so good!

By discographer — On Nov 17, 2013

I love cow milk cheese. I can't eat anything else. I've tried both goat's milk cheese and sheep's milk cheese from specialty stores. I did not like either. They had a very odd smell and taste. I'm probably just not used to their flavor because I grew up eating cow milk cheese, basically farmer cheese and cottage cheese.

In college, I mostly ate Mozzarella and Provolone because of their mild flavor. But now, I'm a fan of Cheddar cheese. I did not like Cheddar cheese when I was young because I felt that it was too strong. But recently, I discovered mild Cheddar cheese which is not too mild and not too sharp. I like it a lot and eat it in sandwiches mostly.

Jessica Ellis

Jessica Ellis


With a B.A. in theater from UCLA and a graduate degree in screenwriting from the American Film Institute, Jessica Ellis...
Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.