Theoretically Lions etc, could be milked. As could some whales.

This is left as an exercise for the reader.

Big fan of the thistle + sheep cheeses. Queso de la Serena and Azeitao are fantastic and very interesting.

Quadrello makes a great grilled cheese.

I like cheese but I am concerned about the ethics of it so I eat far less than I could. If you make cheese it's quite shocking how much milk you need to make a single portion of it. I make paneer sometimes and use the whey to make chapati. I wish I could be sure the milk I consume doesn't harm the cows. I also know they take the calves away and kill them too.

> If a Nepali dairy cooperative partnered with an Alpine affineur, this could be extraordinary — dense, butterscotch-rich, with a savory depth that cow milk can't match.

I believe Himalayan French Cheese is doing this already. https://www.facebook.com/himalayanfrenchcheese/

That isntantly invalidates the whole thing

- fresh

- soft

- hard but not cooked

- hard and cooked

and it results in entirely different groupings. This will surely make some people unhappy.

Look for "Camembert di Bufala". It tastes as described in the website.

Also, while I can't think of hard goat cheese in the same way as Parmigiano-Reggiano, small Crottin-style goat cheese age well in the right conditions. For example, Pelardon can be sold at various stages: fresh, creamy, dry. The very aged kind can exceed a year and looks a bit like a cookie: hard, brownish, much smaller than the fresh kind because it lost most of its moisture. But it doesn't taste at all like a cookie, it is very strong, enough to numb your tongue, you can grate it if you want to.