Randy Chandler
Sheep are one of the earliest animals to be domesticated for agricultural purposes, and they continue to be important today for wool, meat, and milk. While lamb refers to the meat of younger sheep, sheep's milk is used to make cheese. Sheep's milk has a longer history in cheesemaking than cow's milk, and it is ideal for the cheese-making process because it contains more fat, solids, and minerals. Well-known cheeses made from sheep's milk include Feta, Roquefort, Manchego, and Ricotta.
| Characteristics | Values |
|---|---|
| Sheep milk cheese | Feta, Roquefort, Manchego, Pecorino Romano, Ricotta, Anthotyros, Mizithra, Manouri, Xynomizithra, Requeijão, Parenyica, Mønsk Mangcego, Ossau-Iraty, Pag Cheese, and more |
| Sheep milk properties | High fat content, high solids, high minerals, high calcium content, high lactose (4.8%), not suitable for lactose intolerant people |
| Sheep milk advantages | Ideal for cheese-making, resists contamination during cooling |
| Sheep | One of the earliest animals domesticated for agricultural purposes, used for fleeces, meat, and milk |
| Lamb | Meat from younger animals in Commonwealth countries; meat from both older and younger animals in the US |
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What You'll Learn
Sheep milk has a longer history in cheesemaking than cow's milk
Sheep milk has a rich history in cheesemaking, with references to sheep dairy in Homer's "The Odyssey", dating back to the 8th century BC. In contrast, cows were historically used as labour animals rather than dairy animals, and thus sheep milk has a longer history in the cheesemaking process.
Sheep milk has nearly twice the fat, solids, and minerals of cow's milk, making it ideal for creating cheese. Its higher calcium content also means it resists contamination during cooling. This results in a rich texture and a distinctive taste, with an earthy, grassy, or smoky flavour.
Sheep milk cheeses are produced all over the world, with well-known varieties including Feta from Bulgaria and Greece, Roquefort from France, Manchego from Spain, Pecorino Romano from Italy, and Ricotta. Other varieties include Pag cheese from Croatia, Gomolya from Hungary, and Castelo Branco from Portugal.
The word "Pecorino" in Italian simply means "little sheep", and it refers to any cheese made from sheep's milk in the country. Similarly, "Pecora" in Spanish refers to the breed of sheep whose milk is used to make Manchego cheese.
Sheep milk cheese has a distinctive character, with a more noticeable tang than cow's milk cheese, though not as strong as goat's milk. Its higher fat content means it often "sweats" at room temperature as the fat globules change from a solid to a liquid state.
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Sheep milk has nearly twice the fat content of cow's milk
The fat content of sheep milk contains more healthy fats, such as medium-chain fatty acids, including caproic, caprylic, capric, and lauric acids, as well as polyunsaturated fatty acids and phospholipids. These healthy fats can help prevent various diseases and improve overall health. For example, medium-chain fatty acids are easier to digest and can provide a quick source of energy. They are also associated with improved blood cholesterol levels, reduced inflammation, and stabilised heart rhythms.
In contrast, cow milk contains mostly long-chain fatty acids and has higher amounts of saturated fat. Long-chain fatty acids, such as lauric, myristic, and palmitic acids, are associated with negative effects on human health, including increased concentrations of low-density lipoprotein (LDL) in the blood, which can lead to plaque deposits in arteries and increase the risk of clots, strokes, and heart attacks.
The difference in fat content and composition between sheep and cow milk is due to several factors, including the diet and feeding patterns of the animals. For example, in countries where sheep and cows are predominantly grass-fed, the difference in fatty acid composition is more pronounced. Additionally, the smaller volume of milk produced by sheep, due to having only two teats, may contribute to the higher fat concentration in their milk.
The higher fat content of sheep milk makes it ideal for cheese-making. It also has a higher proportion of solids, minerals, and calcium, which contributes to its suitability for cheese production. The higher calcium content also helps resist contamination during cooling. The higher fat content results in a higher cheese yield per litre of milk, making it a more efficient choice for cheesemakers.
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Sheep milk cheeses include feta, ricotta, and pecorino
Sheep's milk is used to make a variety of cheeses, including feta, ricotta, and pecorino. It is ideal for cheese-making because it has a high level of solids, fat, and minerals compared to other kinds of milk. Sheep's milk contains nearly twice the solids (fat and protein) of cow or goat milk. This gives sheep milk cheeses a creamy mouthfeel.
Feta is a Greek brined curd cheese made from sheep's milk or a blend of sheep and goat's milk. It is formed into blocks that crumble easily into salads or flaky pastries. Feta is one of the best-known sheep milk cheeses.
Ricotta is a creamy, loose cheese often made from sheep's milk. Its pressed, salted, and aged sibling is also sometimes made from sheep's milk.
Pecorino is a group of Italian cheeses made from sheep's milk. There are six main varieties of pecorino: Romano, Toscano, Siciliano, di Carmasciano, Sardo, and Fulvi's Pecorino. Pecorino Romano is considered a cooking cheese and can be used interchangeably with Parmigiano Reggiano. Pecorino Toscano is commonly sold as "young" cheese, with a rindless, white, and moist texture.
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Sheep milk cheese has a distinct aroma and flavour
Sheep's milk has nearly twice the fat and protein content of cow's or goat's milk, resulting in a thick fattiness that distinguishes sheep milk cheese from other types of cheese. The high fat content of sheep's milk lends itself well to cheesemaking, and the flavour of sheep milk cheese can vary from subtle and approachable, with a hint of sweetness, to tart and briny, caramelly and butterscotchy, or piquant and intensely gamey.
Sheep milk cheese is said to have an earthy, grassy, or even smoky flavour, with a starchy texture and an aroma reminiscent of plain pasta. The flavour of sheep milk cheese can also change over the course of the year, with spring cheeses having a berries-and-cream sweetness, while later-season fall cheeses take on a more savoury, lamby flavour. The aroma of sheep milk cheese can vary from mild and tangy to vegetal and wet wool, with tasting notes of roasted garlic and porcini mushroom.
Some well-known sheep milk cheeses include feta, manchego, and pecorino, as well as Roquefort from France and Torta del Casar from Spain.
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Sheep milk is exceptionally high in fat and conjugated linoleic acid
Sheep's milk contains nearly twice the fat and protein of cow or goat milk. This makes it ideal for the cheese-making process, as well as giving it a distinct flavour.
Sheep's milk contains 4.8% lactose, which is more than cow's milk, so it is not suitable for those who are lactose intolerant. It also contains far more solids, minerals, and calcium, which is why it is better suited to cheese-making and resists contamination during cooling.
Sheep's milk is also a good source of conjugated linoleic acid (CLA). CLA is a mixture of positional and geometric isomers of an 18-carbon fatty acid with two double bonds. CLA has been shown to have a range of positive health effects, including anti-carcinogenic, anti-obesity, modulation of the immune system, and reductions in atherogenesis and diabetes. CLA is formed in the rumen by anaerobic bacteria and is unique to food products from ruminant animals, such as milk and meat. The CLA content of sheep's milk fat was found to be higher than that of goat's milk, and it increases significantly in April and May (the early growth stage of grass) before declining.
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Frequently asked questions
Sheep's milk cheese is a type of cheese made from sheep's milk. It has a longer history in cheesemaking than cow's milk, despite most cheese in the U.S. being made from the latter. Sheep's milk contains more fat, solids, and minerals than cow's milk, making it ideal for the cheese-making process.
Sheep's milk cheese has a more noticeable tang than cow's milk cheese. Its flavour can vary from subtle and approachable, with a hint of sweetness, to tart and briny, or even caramelly and butterscotchy. Some describe it as earthy, grassy, or smokey.
Well-known sheep's milk cheeses include Feta from Bulgaria and Greece, Roquefort from France, Manchego from Spain, Pecorino Romano from Italy, and Ricotta from Italy.
Lambs are not used for cheese. However, sheep's milk, which is used to make cheese, is obtained from sheep, and a young sheep is called a lamb.
