Frederic Melton
Sheep's milk has a higher fat content than cow's milk, which makes it ideal for the cheese-making process. While the majority of cheese consumed in the US is made from cow's milk, sheep's milk has a longer history in cheesemaking. In fact, several of the world's most popular and accessible cheeses are made from sheep's milk. These include feta, manchego, and pecorino, as well as iconic cheeses such as Roquefort from France and Torta del Casar from Spain.
| Characteristics | Values |
|---|---|
| Common Sheep Milk Cheeses | Feta, Roquefort, Manchego, Pecorino Romano, Ricotta, Abbaye de Bellocq, Brique, Berger de Rocastin, Brebicet, Le Claousou, Lévejac, Valdeblore, Ardi-gasna, Agour, Ossau-Iraty, Brocciu, Asco, Brin d'amour, Faisselle, Fleur de Maquis, A filetta, Niolo, Anari, Halloumi, Kefalotyri, Pecorino Toscano, Pecorino Sardo, Pecorino Siciliano, Casu Marzu, Castelo Branco, Azeitão, Rabaçal, Saloio, Serpa, Serra, Roncal, Idiazabal, Torta del Casar, Parenyica, Gomolya, Brebisrousse, Pyrenees Brebis, Brebirousse d'Argental, Ewephoria |
| Taste | Sheep-y, earthy, grassy, smoky, sweet, briny, meaty, creamy, savoury, spicy, granular, nutty, tangy, salty, fresh, decadent |
| Texture | Tangy, firm, creamy, moist, pressed, granular, sticky, thick, fatty, sweaty, starchy |
| Aroma | Woolly, roasted garlic, porcini mushroom, barnyard-y |
| Other | Sheep milk contains more fat, solids, minerals, and calcium than cow's milk, and more lactose than cow milk. It resists contamination during cooling due to its high calcium content. |
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What You'll Learn
Sheep milk has a distinct thick fattiness
Sheep's milk is known to have a distinct thick fattiness, with nearly twice the fat content of cow's milk. This fattiness is a defining characteristic of cheeses made from sheep's milk, such as Roquefort, Manchego, and Pecorino Toscano.
The fat content of sheep's milk is influenced by factors such as lactation stage, season, breed, genotype, and feeding patterns. It contains higher levels of medium-chain fatty acids like caproic, caprylic, and capric acids, while cow's milk contains mostly long-chain fatty acids. These medium-chain fatty acids are easier for the human body to digest and are associated with various health benefits. For example, sheep's milk contains higher levels of conjugated linoleic acid (CLA), a type of omega-6 fatty acid that is believed to have cancer-fighting, immune-boosting, and weight loss properties. Additionally, sheep's milk has a lower concentration of cholesterol compared to cow's milk, making it a potentially healthier option for those concerned about cholesterol levels.
The high fat content of sheep's milk is one of the reasons why it is ideal for cheesemaking. The fat contributes to the thick, creamy texture often found in sheep's milk cheeses. It also gives the cheeses a range of flavours, from subtle and approachable with an undercurrent of sweetness, to tart and briny, or even caramelly and butterscotchy. The fattiness of the milk also means that these cheeses should be handled with care, as they can start to sweat liquid butterfat if left out at room temperature for too long.
The distinct fattiness of sheep's milk also has cultural and economic significance. In Mediterranean and Middle Eastern countries, sheep's milk is of major economic importance due to the climatic conditions that are not favourable for raising cattle. Additionally, sheep have been used for milk production probably longer than any other mammal, as they are easy to handle and graze, and provide wool and meat as by-products.
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Popular sheep milk cheeses include feta, manchego, and pecorino
Sheep's milk is commonly used to make cheese and other cultured dairy products. Popular sheep milk cheeses include feta, manchego, and pecorino.
Feta is a classic cheese made with sheep's milk, offering a rich, tangy flavour. It is crumbly and salty, with a slightly creamy texture. Feta is a versatile cheese that can be used in a variety of dishes, such as salads, soups, eggs, or roasted vegetables. It pairs well with fresh tomatoes, cucumbers, olives, and crusty bread for a Mediterranean-inspired meal.
Manchego, a staple in Spanish cuisine, is typically made with raw sheep's milk and animal rennet, making it unsuitable for vegetarians. The cheese has a strong flavour and is often grilled, adding a unique taste to dishes.
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It has a slightly briny flavour and is excellent when grated over pasta or paired with honey and jams on an antipasto or charcuterie plate. Pecorino Romano enhances the flavour of dishes without becoming stringy when heated.
These cheeses showcase the diverse range of flavours and textures that can be achieved using sheep's milk, each with its unique characteristics and culinary applications.
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French sheep milk cheeses include Abbaye de Bellocq, Roquefort, and Brin d'amour
Sheep milk cheese is a cheese prepared from sheep's milk, and it has a thick fattiness that sets it apart from cream-enriched double or triple crèmes. Sheep milk contains nearly twice the fat, solids, and minerals of cow's or goat's milk, making it ideal for cheesemaking. However, sheep produce a much smaller volume of milk than cows. Well-known cheeses made from sheep's milk include the feta of Greece, Roquefort of France, Manchego from Spain, and Pecorino Romano and Ricotta of Italy.
In addition to the three cheeses mentioned, there are several other French sheep milk cheeses. These include Brique, Berger de Rocastin, Brebicet, Le Claousou, Lévejac, and Valdeblore. There are also many sheep milk cheeses produced in other countries, such as Italy, Spain, Portugal, Greece, and Croatia. For example, Italian sheep milk cheeses include Pecorino Romano, Pecorino Sardo, Pecorino Siciliano, Pecorino Toscano, and Ricotta. Cypriot sheep milk cheeses include Anari and Halloumi, while Greek sheep milk cheeses include Feta and Kefalotyri.
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Cypriot sheep milk cheeses include Anari and Halloumi
Sheep's milk is commonly used to make cheese. Some of the well-known sheep milk cheeses include feta from Greece and Bulgaria, Roquefort from France, and Manchego from Spain. There are also many varieties of sheep milk cheeses from Italy, Portugal, and Hungary.
When it comes to Cypriot sheep milk cheeses, two varieties stand out: Anari and Halloumi. Anari is a lesser-known Cypriot cheese that plays a significant role in Cypriot cuisine. It is made from the curds of a mixture of whey, goat, and sheep's milk. Anari has a mild, slightly tangy, creamy texture, making it a versatile ingredient in both sweet and savoury Cypriot dishes. It is used in pastries, pies, desserts, salads, and even as a grated topping for pasta dishes and flatbreads.
Halloumi, on the other hand, is a more widely recognised Cypriot cheese. It is a semi-hard, unripened, and brined cheese that can be made with sheep's milk, goat's milk, or a combination of both. Halloumi's unique texture allows it to be enjoyed raw, grilled, or fried without melting. It is a traditional cheese that has been a part of Cypriot culture and cuisine for centuries.
In addition to Anari and Halloumi, Cypriot sheep milk cheeses also include Feta and Kefalotyri, as well as other varieties that are lesser known outside of Cyprus. These cheeses showcase the rich dairy heritage of the island and contribute to the diverse flavours and textures found in Cypriot cuisine.
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Sheep milk has a higher fat content than cow's milk
Sheep milk also has a higher proportion of medium-chain fatty acids, such as caproic, caprylic, and capric acids, which are easier for the human body to digest. In contrast, cow's milk contains mostly long-chain fatty acids and higher amounts of saturated fat. These long-chain fatty acids are harder to digest and are associated with negative effects on human health, such as increasing concentrations of low-density lipoprotein (LDL) in the blood, which can lead to plaque deposits in arteries, clots, strokes, and heart attacks.
Additionally, sheep milk contains more healthy fats, including medium-chain triacylglycerols, polyunsaturated fatty acids, and phospholipids, which can help prevent various diseases. It also has a higher percentage of linoleic, linolenic, and conjugated linoleic acids (CLA). CLA is a type of omega-6 that is believed to have cancer-fighting, immune-boosting, and weight loss properties.
The higher fat content in sheep milk also has benefits for cheese-making. Sheep milk contains more fat, solids, and minerals than cow's milk, making it ideal for producing cheese. It also resists contamination during cooling due to its higher calcium content. This results in a wide range of sheep milk cheeses, such as Feta from Greece and Bulgaria, Roquefort from France, Manchego from Spain, Pecorino Romano and Ricotta from Italy, and Halloumi from Cyprus.
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Frequently asked questions
There are a variety of cheeses made from sheep's milk, including feta, Roquefort, Manchego, Pecorino Romano, and ricotta.
French sheep milk cheeses include Roquefort, Abbaye de Bellocq, Brique, and Brebicet.
Italian sheep milk cheeses include Pecorino Romano, Pecorino Toscano, and Ricotta.
Manchego, Idiazabal, and Torta del Casar are some Spanish sheep milk cheeses.
Cypriot Halloumi, Australian Meredith Dairy Sheep & Goat Cheese, and American Brebisrousse are some sheep milk cheeses from outside Europe.
