Kamil Perry
Sheep's milk cheese might be less familiar than goat or cow's milk cheese, but 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 Roquefort and Torta del Casar. Sheep's milk cheese can be made in a variety of styles, from subtle and approachable to intensely gamey, and has nearly twice the fat and protein content of cow or goat milk. This means that sheep's milk cheeses tend to have a rich texture and are prone to sweating at room temperature.
| Characteristics | Values |
|---|---|
| Common Names | Feta, Manchego, Pecorino, Roquefort, Torta del Casar, Ossau-Iraty, Vermont Shepherd Invierno, Idiazabal, Ewephoria, Romano, Ricotta Salata, and more |
| Taste | Sheep-y, Tangy, Sweet, Briny, Caramelly, Butterscotchy, Piquant, Gamey |
| Texture | Rich, Creamy, Moist, Firm, Salty, Granular, Pressed, Wooly |
| Origin | Italy, Spain, France, Australia, Greece, the U.S., and more |
| Calcium Content | High |
| Fat Content | High |
| Protein Content | High |
| Other | Sheep's milk cheese may "sweat" when brought to room temperature, but this is normal and even desirable |
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What You'll Learn
- Sheep's milk has nearly twice the fat and protein content of cow or goat milk
- Popular sheep's milk cheeses include feta, manchego, and pecorino
- Sheep's milk cheese has a longer history in cheesemaking than cow's milk
- Sheep's milk cheese tastes sheepy and often has a rich texture
- Examples of French sheep's milk cheeses include Pyrenees Brebis, Brebirousse d’Argental, and Brebicet
Sheep's milk has nearly twice the fat and protein content of cow or goat milk
Sheep's milk has a higher fat content than cow's or goat's milk, containing nearly double the amount of fat. This gives sheep's milk a richer and creamier texture and mouthfeel. In addition, sheep's milk contains more medium-chain fatty acids like caproic, caprylic, and capric acids, which are healthier and easier to digest. It also has a higher proportion of healthy fats such as polyunsaturated fatty acids and phospholipids, which can help prevent various diseases. The higher fat content in sheep's milk also means that it starts to sweat liquid butterfat when left out at room temperature for an extended period, which can affect its texture.
Sheep's milk also stands out for its protein content, which is also nearly twice that of cow's or goat's milk. This makes it a good source of protein in addition to the aforementioned fats.
The unique composition of sheep's milk gives it a subtle, sweet flavor that is milder than goat's milk and not too dissimilar from cow's milk. Its creaminess makes it an excellent base for cheese, yogurt, and other dairy products, as well as for baking.
There are several popular sheep's milk cheeses available, including Manchego from Spain, which is known for its sweet, candied undertones and has become the reference cheese for sheep milk in the US. Pecorino Toscano, a rindless, white, and moist cheese from Tuscany, Italy, is another example of a well-known sheep's milk cheese. It has a walnutty and tangy flavor and has achieved DOP/PDO status. Other popular sheep's milk cheeses include Comté, cheddar, blue, and brie.
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Popular sheep's milk cheeses include feta, manchego, and pecorino
Sheep's milk cheese might seem less familiar than goat or cow's milk cheese, but 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 other iconic cheeses such as Roquefort from France and Spain's Torta del Casar.
Sheep's milk cheeses can be hard to identify, as they don't have a telltale colour or a distinct tang that sets them apart. However, they do have a more noticeable tang than cow's milk cheese. Sheep's milk cheese tends to be opulent and often tangy, ranging from subtle and approachable, with an undercurrent of sweetness, to tart and briny, and even to intensely gamey.
Feta is a popular sheep's milk cheese that is often made with a mix of sheep and goat milk. It is a creamy, savoury, and marinated cheese produced in Australia. Feta is a versatile cheese that can be used in a variety of dishes, from salads to pastries.
Manchego is another well-known sheep's milk cheese from Spain. It is known for its approachable and snackable flavour, with increased age bringing increased piquancy, spice, and granularity. Manchego has become the reference cheese for sheep milk in the U.S. due to its growing commonality and sweet, candied undertone.
Pecorino is a firm and salty Italian cheese often used in pasta dishes such as cacio e pepe. However, Italian pecorinos are also made in younger, creamier styles, such as Pecorino Toscano, a rindless, white, and moist cheese with a walnutty and tangy flavour.
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Sheep's milk cheese has a longer history in cheesemaking than cow's milk
Sheep's milk cheese has a distinct flavour that can be described as "sheepy", with an undercurrent of sweetness. Its high fat content contributes to a creamy texture, and common tasting notes include candy corn, sweet cream, and a waxy lanolin flavour reminiscent of wool. The higher fat content also means that these cheeses need to be handled with care, as they can start to sweat liquid butterfat when left out at room temperature for extended periods.
The process of making sheep's milk cheese involves allowing the cheese to fully ripen, which can take anywhere from two weeks to two years. This ripening process contributes to the development of flavour and texture in the final product.
Sheep's milk cheese has a wide variety of options, including well-known varieties such as Feta from Bulgaria and Greece, Roquefort from France, Manchego from Spain, and Pecorino Romano and Ricotta from Italy. In addition, there are numerous regional varieties, such as Halloumi from Cyprus, Casu marzu from Sardinia, Pag cheese from Croatia, and Castelo Branco from Portugal.
The history of sheep farming and cheese-making dates back to the Etruscan times, when sheep farming provided a viable use for otherwise useless land. This long history has contributed to the variety and popularity of sheep's milk cheese today.
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Sheep's milk cheese tastes sheepy and often has a rich texture
Sheep's milk cheese, unsurprisingly, tastes sheepy. It has nearly twice the fat and protein of cow or goat milk, giving it a rich, opulent texture. When left at room temperature, sheep's milk cheeses can start to sweat liquid butterfat, which can cause the edges to turn dry and waxy.
The flavour of sheep's milk cheese ranges from subtle and approachable, with a sweet undertone, to intensely gamey. Some varieties, such as Manchego, are known for their increasing piquancy, spice, and granularity with age. Others, like Pecorino Toscano, are known for their walnutty and tangy simplicity.
Sheep's milk cheese from Many Fold Farm in the US has been described as having "a sticky river of dairy" texture, with big tastes of mushroom and garlic. In contrast, Fiore Sardo, a smoked sheep's milk cheese from Sardinia, has a hard and chunky texture.
Extremadura, a sheep's milk cheese from Spain, is described as having a pudding-like texture and a bizarre, vegetal, and slightly sour flavour. This cheese is coagulated not with rennet but with the thistle-like cardoon, curdled at a low temperature, and hand-salted.
Some people find that sheep's milk cheese has an off-flavour, which may be due to the cheese absorbing tastes from the environment, especially when wrapped in cling film. Others have described the flavour of the fatty acids in sheep's milk as tasting like soap.
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Examples of French sheep's milk cheeses include Pyrenees Brebis, Brebirousse d’Argental, and Brebicet
Sheep's milk cheese has a distinctively sheepy taste, with nearly twice the fat and protein content of cow or goat milk. This gives sheep's cheese a creamy, opulent texture and a tangy flavour. There are several French sheep's milk cheeses, including Pyrenees Brebis, Brebirousse d'Argental, and Brebicet.
Pyrenees Brebis
Pyrenees Brebis is a nutty, sweet sheep's milk cheese made in the Pyrénées Mountains in France. The cheese is made with milk from the native Basco-Béarnaise sheep, which is known for its curved horns and long white wool. The milk has a high fat and protein content, which is ideal for cheesemaking. Pyrenees Brebis is aged for six months, resulting in a smooth, ivory paste with floral, nutty notes and a milky sweetness. It pairs well with full-bodied red wine and sour cherry preserves or can be layered in a sandwich.
Brebirousse d'Argental
Brebirousse d'Argental is a savoury, creamy sheep's milk cheese with a nutty and complex flavour. Originating in Lyon, in the Rhone-Alps region of France, its name translates to "red sheep" in French, referring to its annatto-tinged rind. The cheese has a grassy aroma and a subtle milky sweetness. It is perfect on a fresh baguette with slices of ham or dried apricots, or simply enjoyed on its own with a drizzle of honey.
Brebicet
Brebicet is a soft-ripened sheep's milk cheese with a unique personality. It is ripened for three weeks under a thin white mould rind, developing a velvety texture and a salty and zesty flavour with a slight bite. Brebicet is a great addition to any soft cheese spread and pairs well with toasted fruit bread and a glass of rosé.
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Frequently asked questions
Some popular sheep's milk cheeses include feta, manchego, pecorino, Roquefort, and Torta del Casar.
Sheep's milk cheese has a rich, tangy, and opulent flavour. It can range from subtle and approachable with a sweet undertone to intensely gamey.
Sheep's milk cheese has nearly twice the fat and protein content of cow or goat milk cheese, resulting in a richer texture. It also has a higher calcium content, making it more resistant to contamination.
You can find sheep's milk cheese at specialty cheese shops like Murray's Cheese or online retailers. Some supermarkets may also carry popular sheep's milk cheeses like feta and manchego.
Yes, you can make any cheese with sheep's milk. However, the yield may be lower compared to other types of animal milk, and the taste and texture will be different due to the higher fat and protein content.
