Patrick Oconnell
Sheep's milk has nearly twice the fat and protein content of cow's or goat's milk, resulting in opulent and tangy cheeses with a creamy mouthfeel. While some sheep cheeses are subtle and approachable, with undertones of sweetness, others are intensely gamey. This wide range of flavours and textures makes sheep's milk cheese ideal for standalone snacking or as an ingredient in dishes like fondue, mac and cheese, or nachos. But does it melt?
| Characteristics | Values |
|---|---|
| Sheep's milk cheese meltability | Sheep's milk cheese has a higher meltability than cow's milk cheese. However, freezing sheep's milk reduces its meltability. |
| Taste | Sheep's milk cheese can taste intensely salty, sweet, tangy, nutty, or gamey. |
| Texture | Sheep's milk cheese can be hard, firm, moist, flaky, dry, crumbly, soft, or semi-soft. |
| Origin | Sheep's milk cheese has origins in Italy, Spain, France, Greece, and Sardinia. |
| Examples | Examples of sheep's milk cheese include Pecorino Romano, Manchego, Roquefort, Ossau-Iraty, Idiazábal, and Casu Marzu. |
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What You'll Learn
Sheep's milk cheese has a higher fat content than cow's or goat's milk cheese
Sheep's milk has nearly twice the fat content of cow or goat milk. This means that sheep's milk cheese has a higher fat content than cow or goat milk cheese. The high-fat content gives the cheese a creamy mouthfeel. Sheep milk cheese will visibly sweat when left out for longer periods due to its high percentage of butterfat content. This also means that it is good to take some care with these cheeses. When out at room temperature for half an hour or more, they start to sweat liquid butterfat. This can cause the edges to turn dry and waxy, and taking them in and out of the refrigerator can compromise their quality.
Cheeses with the addition of non-frozen sheep’s milk have a higher meltability than those produced from cow’s milk. When frozen milk was added, the meltability of the cheeses decreased. Using only frozen sheep’s milk cheeses reduced meltability by 11% compared to that of cow’s milk cheeses. The flowability of pasta filata cheeses made entirely of frozen sheep’s milk increased 12-fold, whereas the mixture of milks increased 4-fold.
There are many varieties of sheep milk cheese with prominent roles in culinary canons across Italy, Spain, France, and Greece. Some well-known sheep milk cheeses include Pecorino Romano, Manchego, Roquefort, Ossau-Iraty, and Idiazábal.
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Sheep's milk cheese tastes sheepy
Sheep's milk cheese has a distinct "sheepy" taste, which can be described as gamey or tangy. It is also said to have an aftertaste of gasoline or oil. This is likely due to the high fat content of sheep's milk, which is nearly double that of cow or goat milk. The fat in sheep's milk can also cause the cheese to sweat liquid butterfat when left at room temperature for extended periods. As a result, sheep's milk cheese should be stored carefully to prevent the edges from drying out and becoming waxy.
The strong flavor of sheep's milk cheese can be attributed to the presence of free fatty acids, which can taste very strong if they separate due to enzymes in the milk and the culture used in cheese-making. One such fatty acid, lauric acid, is often described as having a "soapy" flavor. In addition to fatty acids, other compounds like ammonia, acetone, and alcohol can also contribute to the unique taste of sheep's milk cheese.
The flavor of sheep's milk cheese can also be influenced by the environment, with some people noticing a plastic-like or refrigerator taste when the cheese is wrapped in cling film. However, others have described the taste of sheep's milk cheese as having an undercurrent of sweetness, or being caramelly and butterscotchy.
One example of a sheep's milk cheese with a distinct flavor is Pecorino Romano, which is known for its intense saltiness. This cheese is produced in Sardinia and Lazio, Italy, and is traditionally hand-salted, allowing dry salt to migrate into the cheese during aging.
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Freezing sheep's milk reduces the meltability of the resulting cheese
The meltability of cheese is influenced by several factors, including its moisture content, age, and acidity. High-moisture cheeses, for instance, generally melt better than low-moisture varieties. Additionally, the melting point of cheese is determined by the cheese's fat content.
Freezing sheep's milk can be done to extend its shelf life, especially in small farms where sheep's milk is usually produced. However, freezing milk can affect its suitability for cheese processing later on. Freezing sheep's milk can cause changes in the texture of the resulting cheese, making it harder and less elastic, with reduced stretching ability.
The process of freezing and thawing sheep's milk can lead to a decrease in meltability, as observed in the tube test and Schreiber test. Specifically, the addition of some frozen sheep's milk to a mixture of sheep's and cow's milk (70:30 ratio) resulted in a 20% reduction in meltability. This reduction in meltability is attributed to the destabilization of milk proteins, particularly casein, which is crucial in the cheese-making process as it causes milk curds to form.
Furthermore, freezing sheep's milk can increase the hardness and cutting force of the resulting cheese, which can lead to consumer dissatisfaction. The freezing process affects the fat globules in milk, promoting the release of lipoproteins and reducing the stability of the lipid phase. It also increases particle size, leading to the natural separation of cream and an increased rate of fat oxidation and lipolysis.
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Sheep's milk cheese sweats when left out
Sheep's milk cheese is known for its high fat content, which is nearly twice that of cow or goat milk. This means that when left out, sheep's milk cheese can start to sweat liquid butterfat. This process is simply the fat within the cheese being released when brought to room temperature. While it is perfectly safe to eat, it can cause the edges of the cheese to dry out and become waxy, affecting the flavour and texture.
There are two main reasons why cheese sweats. Firstly, fatty acids can be released from the cheese as it warms up, causing the cheese to lose its soft texture and rich flavour. Secondly, condensation can occur when the cheese releases water vapour, which can lead to bacteria and mould growth if left too long. Therefore, it is best to keep sheep's milk cheese wrapped in greaseproof paper or aluminium foil to allow moisture to escape, and to avoid storing it at too warm a temperature.
Cheese with high fat content, such as cheddar and Swiss cheese, is more prone to sweating. Aged sheep's milk cheeses, in particular, have the highest butterfat content of all, so they are especially susceptible to sweating when left out. To prevent this, it is recommended to serve smaller portions more frequently so that large wedges are not left out for extended periods. Alternatively, fresh cheeses, semi-soft cheeses, and bloomies are less likely to sweat.
In addition to the cheese itself sweating, people consuming cheese may also experience sweating, known as gustatory sweating. This is triggered by the proteins and amino acids in dairy-based cheeses, specifically tyramine and casein, which cause a chain reaction in the body, leading to a flushed face, increased heart rate, and sweating. Therefore, those taking certain antidepressants may want to avoid hard cheeses, which have higher levels of these compounds.
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Sheep's milk cheese is ideal for snacking or for melting over burgers
Sheep's milk cheese is a delicious and versatile ingredient that can elevate any dish, whether you're looking for a quick snack or a mouthwatering meal. With nearly twice the fat and protein content of cow or goat milk, sheep's milk produces cheese with a rich, creamy mouthfeel and a range of intriguing flavours.
When it comes to snacking, sheep's milk cheese is a perfect choice. The sharply defined flavours and textures of these cheeses make them ideal for standalone nibbling or for pairing with complementary foods. Enjoy a slice of sheep's milk cheese with a glass of red wine, or add some briny olives and fresh fruit to create a sophisticated cheese board.
But don't stop there—sheep's milk cheese is also a fantastic option for melting over burgers. For the best results, choose supple cheeses that are high in moisture, such as Italian fontina, mozzarella, or Gruyère. These varieties will melt beautifully over your burger, creating a gooey, decadent treat.
If you're feeling adventurous, consider grilling or pan-frying a firm sheep's milk cheese like halloumi. This cheese holds up well to heat, allowing you to add a crispy, toasted element to your dish without sacrificing the creamy texture and distinctive flavour of sheep's milk cheese.
Whether you're a culinary enthusiast or simply looking for a tasty snack, sheep's milk cheese is a wonderful option. With its unique flavour profile and melting properties, it's sure to elevate your dining experience.
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Frequently asked questions
Sheep cheese does melt, but it has a higher melting point than cow's milk cheese.
For melting, choose supple sheep cheeses that are high in moisture, such as Italian fontina, mozzarella, or Gruyère.
Some popular sheep milk cheeses include Pecorino Romano, Manchego, Roquefort, Ossau-Iraty, and Idiazábal.
Sheep milk cheese often has a gamey flavour, but it can also have undertones of sweetness, tanginess, nuttiness, or vegetal notes.
Sheep cheese contains more lactose, minerals, and butterfat than cow's milk cheese. It also has a low-calcium content, making it less prone to contamination during cooling.
