Sheep Cheese: How Long Does It Last?

Sheep's milk is fascinatingly fatty, and its curd is the most abundant and fatty compared to cow and goat milk. This is because it has a high protein count and short-chain amino acids that hold fat solids. The length of time sheep cheese lasts in the fridge depends on the type of cheese, with soft varieties tending to spoil more quickly than hard varieties. For example, soft sheep's milk cheese will last for 1-2 weeks in the fridge after opening, while hard sheep's milk cheese will last for 3-4 weeks.

Sheep cheese should be stored in the fridge

Sheep's milk cheese can be stored in the fridge, but it's important to note that the nuances in flavour of soft-ripened, bloomy rind styles of cheese can become lost at colder temperatures. Therefore, it is recommended to allow the cheese to come to room temperature for at least an hour before serving.

For denser semi-hard cheeses, such as Abbay de Belloc or Ossau Iraty, the smooth paste can resemble ivory or bone when stored in the fridge. For drier, aged styles, the cheese stays tightly woven together, with salt at the forefront. Again, the full-flavoured experience will only awaken when taken out of the fridge for at least an hour beforehand.

Semi-hard to dense sheep milk cheeses are often so fatty that they can weep their fats when stored at room temperature. This can be experienced when storing aged pecorino on the kitchen counter. However, this is not something to be alarmed about, as sheep milk cheese is delicate and robust in texture and flavour. It will change its character at room temperature, but this is not necessarily a negative thing, as the flavours of the milk will become more prominent. Simply make sure to store it for seven to ten days under 70 degrees Fahrenheit so that the cheese does not weep too much.

In general, hard cheeses can be stored in the fridge for 3–4 weeks, while soft cheeses will only last for 1–2 weeks. However, it's important to note that the type of cheese, the storage method, and the temperature of the fridge will all impact how long sheep cheese will last.

It's best to eat sheep cheese within a week of opening

Sheep's milk cheese is fascinatingly fatty, with a high protein count and short-chain amino acids that hold fat solids together. This structural makeup brings us the sheep's milk cheeses we know today. As the specialty cheese industry grows, so does the interest in sheep's milk cheese.

When it comes to storing sheep's milk cheese, it's important to note that the flavour nuances of soft-ripened, bloomy rind styles of cheese can become lost at colder temperatures. Therefore, it is recommended to allow the cheese to come to room temperature for at least an hour before serving to maximize the experience.

For denser semi-hard cheeses, their smooth paste can resemble ivory or bone in classics like Abbay de Belloc or Ossau Iraty. For drier, aged styles, the cheese stays tightly woven together, with salt at the forefront. Again, allowing the cheese to come to room temperature for at least an hour will awaken the full-flavoured experience.

Soft-ripened, bloomy sheep's milk cheese will unfold and soften at room temperature, and its high fat content will stand up well to slightly warmer temperatures. However, it is important to note that semi-hard to dense sheep's milk cheeses are often so fatty that they can weep their fats when stored at room temperature. Therefore, it is recommended to store them for seven to ten days under 70 degrees Fahrenheit to prevent excessive weeping.

While sheep's milk cheese can last for varying amounts of time depending on the type of cheese, it is generally recommended to eat the cheese within a week of opening. This is because, like other soft cheeses, sheep's milk cheese has a high moisture content, making it highly perishable. Additionally, it is important to note that the cheese will continue to ripen even when stored in the fridge, which can affect its taste and texture. Therefore, it is best to enjoy it while it is still fresh and of optimal quality.

Sheep cheese can be frozen

When freezing sheep cheese, it is important to note that the cheese's texture and flavour may change slightly. The cheese may become more crumbly and there may be a slight difference in taste. However, freezing can be a good option if you want to extend the shelf life of your sheep cheese.

To freeze sheep cheese, cut it into smaller portions and place them in freezer bags. It is recommended to consume frozen sheep cheese within 6 months of freezing, and it should be stored at a temperature of 0°F (-18°C) or below.

When thawing frozen sheep cheese, it is best to move it to the refrigerator and allow it to thaw gradually. This will help maintain the quality of the cheese.

Additionally, it is worth noting that freezing sheep milk, which is used to make sheep cheese, is a common practice. Freezing sheep milk can affect its composition, making it harder to separate the fat globules when making cheese. However, this practice is still viable, especially for cheesemakers who do not have easy access to fresh milk.

Sheep cheese tastes best when allowed to come to room temperature

Sheep's milk is fascinatingly fatty, with a high protein count and short-chain amino acids that hold fat solids together. This unique composition brings us the sheep cheeses we know today.

When it comes to storing sheep's milk cheese, it's worth noting that the flavour nuances of soft-ripened, bloomy rind styles of cheese can become lost at colder temperatures. Therefore, it's recommended to store sheep's milk cheese in the fridge and allow it to come to room temperature for at least an hour before serving to maximise the flavour experience.

For denser, semi-hard cheeses, such as Abbay de Belloc or Ossau Iraty, the smooth paste can resemble ivory or bone. For drier, aged styles, the cheese stays tightly woven together, with salt at the forefront. Again, the full-flavoured experience will only be apparent if the cheese is taken out of the fridge for at least an hour before consumption.

Soft-ripened, bloomy sheep milk cheese will unfold and soften at room temperature, and its high fat content will stand up well to slightly warmer temperatures. However, semi-hard to dense sheep milk cheeses are often so fatty that they can weep their fats when stored at room temperature. This is nothing to be alarmed about, as sheep milk cheese is delicate yet robust in texture and flavour. To avoid excessive weeping, ensure you only store the cheese for seven to ten days under 70 degrees Fahrenheit.

In summary, allowing sheep cheese to come to room temperature enhances the flavour experience, especially for soft-ripened and denser varieties. However, be mindful of the temperature and duration of room temperature storage to prevent excessive weeping of fatty acids.

Sheep cheese should be wrapped in parchment paper

Sheep cheese, like all cheese, is best stored in the fridge. The length of time it will last depends on the type of cheese, but generally, unopened hard cheeses can last up to 6 months in the fridge, while soft cheeses will only last 1-2 weeks. Hard cheeses can be stored outside of the fridge but will last much longer if they are refrigerated.

To ensure that sheep cheese lasts as long as possible, it should be wrapped in parchment paper. This is because sheep cheese is a soft cheese with a high amount of moisture, and therefore does not have a long shelf life. It tends to go bad pretty quickly. Parchment paper will allow the cheese to breathe, helping it to last longer than if it is suffocated in, for example, cellophane.

If you are storing an unopened block of hard sheep cheese, it will last for 4 to 6 months. Once the cheese is opened, it should be wrapped in parchment paper and stored in an airtight container. It will then last for between 1 month and 2 months. If you notice mold on the cheese, simply cut off at least 1 inch (2.5 cm) around and below those spots.

If you are storing soft sheep cheese, it will last for 1-2 weeks in the fridge. Again, it should be wrapped in parchment paper and stored in an airtight container. Soft sheep cheese should be consumed within a week of opening. If mold appears on soft sheep cheese, the whole thing should be thrown away.

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