One of the most happily reliable ways to guess what kind of milk your cheese might be made from is to look at the color of the interior, or paste, of the cheese. Snow white, bone white, china white paste, and you’re almost certainly looking at a goat or sheep cheese. Unlike pasture-fed cows whose beta-carotene rich milk is deeply yellow, goats and sheep--even those munching pasture and leaves-- convert beta-carotene into vitamin A, which has no color, and is therefore not visible. They may be fueled by the same tender forage as their cow counterparts, but you can’t see it in the cheese. I find goat cheese the easiest to identify, because it tends to be younger, and is often shockingly white compared to everything else on the plate (or in the cheese case).