One of the best benefits of cow's milk is that the cream separates from the liquid.  Therefore, you get milk, cream and the butter.  Cow's milk is also good for cheese production because it is massed produced and can feed more people.

Sheep produce the creamiest milk out of the main three milk producers.  Like goats, they also naturally homogenized milk.  That means smaller fat globules and more medium-chain fatty acid.  This aid in digestion just like goat's milk.

Goat's milk is closest in structure to human milk.  The fat globules are smaller which good for digestion.  A recent study of infant allergic to cow's milk found that 93% of the children could drink goat's milk without having an allergic reaction.  And goat's milk contains less lactose.

Buffalo milk is rich in protein, calcium, iron, phosphorous, vitamin A, and other important compounds.  Cheese crafted from water buffalo milk radiates an elegant, pristine white freshness. The milk from water buffaloes is denser, creamier, and nutritionally more beneficial compared to cow's milk, boasting a striking pure white hue

Mixed-milk cheese is an interesting gourmet choice for easy party food, especially for cheese and crackers and grilled cheese sandwiches. Exciting flavors and textures appear with the mixture of cow, sheep & goat milk in cheese