Cheese: TopicThe milk of various animals has been used in the making of cheese: the milk of mares and goats by the ancient Greeks, camel's milk by the early Egyptians, and reindeer's milk by the Laplanders. Sheep's milk and goat's milk are still widely used, but cow's milk is most common. The milk may be raw or pasteurized, sweet or sour, whole, skimmed, or with cream added.