Andy Montoya
Sheep's milk cheese is a versatile ingredient, used in everything from pasta dishes to feta. But what does it taste like? Sheep's milk cheese is often described as having an earthy, grassy, or even smoky flavour. It can also have a nutty, buttery, or sweet taste. Some people have likened it to the smell of sheep's urine or the taste of soap, gasoline, or wool. This is due to the high butterfat content in sheep's milk, which also gives the cheese a rich texture.
| Characteristics | Values |
|---|---|
| Common types | Feta, Pecorino, Manchego, Brebis, Camembert |
| Taste | Sweet, nutty, buttery, earthy, grassy, smoky, starchy, waxy, oily, creamy, salty |
| Texture | Rich, creamy |
| Nutrition | Highest amount of butterfat, calcium, fat, protein, carbs, vitamin C, vitamin B12, folate, magnesium |
| Comparison with goat's milk cheese | Higher fat and protein content, less crumbly, less tangy |
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What You'll Learn
Sheep's milk cheese has a distinct flavour
Sheep's milk cheese is often described as having a buttery, rich, and nutty flavour. The milk's high-fat content, nearly twice that of cow's milk, contributes to its rich texture and taste. Sheep's milk contains the highest amount of butterfat and calcium among commonly used animal milks for cheesemaking, resulting in a lower yield and a higher proportion of solid material that can be turned into curd.
The small fat molecules in sheep's milk make it easier to digest than goat's milk cheese. Additionally, sheep's milk cheese is higher in carbs, vitamin C, vitamin B12, folate, calcium, and magnesium than its goat milk counterpart.
Some people have described sheep's milk cheese as having a "soapy" flavour, possibly due to the presence of lauric acid, a type of fatty acid. Other tasting notes include candy corn, sweet cream, and a waxy lanolin flavour reminiscent of wool.
While sheep's milk cheese might not have as distinct a tang as goat's milk cheese, it can still offer a unique and memorable sensory experience.
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Sheep's milk has the highest fat content of the 'Big Three' milks
Sheep's milk has the highest fat content of the three main types of milk used in cheesemaking. The other two are cow's milk and goat's milk. Sheep's milk contains almost twice the fat of cow's milk and significantly more fat than goat's milk. The fat content of sheep's milk lends itself to the creation of creamier, fattier, and richer cheeses. For example, the creaminess of Nancy's Camembert is derived from the fatty sheep's milk used in its production.
Sheep's milk also has the highest butterfat content of the three types of milk. This means that there is more solid material available to turn to curd. The higher fat content also contributes to the rich texture of sheep's milk cheese. When brought to room temperature, sheep's milk cheese often glistens or appears to precipitate as fat globules change from a solid to a liquid state.
The high-fat content of sheep's milk also has implications for the taste of the resulting cheese. Sheep's milk cheese is often described as having a buttery, rich, and nutty flavor. Common tasting notes include sweet cream, candy corn, and a waxy lanolin flavor reminiscent of wool. Other tasting notes include earthy, grassy, or even smoky notes.
The flavor of sheep's milk cheese can also be influenced by the enzymes present in the milk and the culture used in the cheesemaking process. For example, lauric acid, which is commonly found in sheep's milk cheese, is described as having a "soapy" flavor. Additionally, the type of grass that sheep graze on can also impact the flavor of their milk, which in turn affects the taste of the cheese.
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Sheep's milk cheese is higher in carbs and vitamins than goat's cheese
Sheep's milk cheese is often described as having a rich, nutty flavour, with hints of sweet cream and a waxy lanolin taste that resembles wool. This distinct flavour is likely due to its higher fat content compared to other types of milk cheese. In contrast, goat's milk cheese typically falls into one of two categories: limestone-y and citrusy or musky and barnyardy.
Sheep's milk cheese stands out for its higher fat and protein content, making it a creamier and fattier option. It is also higher in calcium, zinc, and B vitamins than goat's cheese. The fat molecules in sheep's milk cheese are smaller, which makes it easier to digest.
Goat's cheese, on the other hand, is known for its creamy or crumbly texture, depending on its age. It is a good source of vitamin A, vitamin B2 (riboflavin), calcium, phosphorus, and healthy fats, including fatty acids that give it a distinct tang. Goat's cheese is also easier to digest than cow's cheese due to differing levels of casein, a type of milk protein.
While the flavour of cheese primarily depends on its style and age, the type of milk used also contributes to its unique characteristics. Sheep's milk cheese, with its higher fat and nutrient content, offers a richer and nuttier taste experience, while goat's cheese provides a tangier, more citrusy, or musky flavour with a varying texture.
Some people have described sheep's milk cheese as having an "off flavour," reminiscent of soap, gasoline, or manure. This is likely due to the presence of free fatty acids and enzymes in the cheese, which can result in a soapy or ammonia-like taste. However, these flavours are not commonly experienced by all consumers and may be more noticeable to those with a sensitive palate.
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Sheep's milk cheese is easier to digest than goat's milk cheese
Sheep's milk cheese is often described as fatty and sweet, with tasting notes of candy corn, sweet cream, and a waxy lanolin flavor reminiscent of wool. In contrast, goat's milk cheese typically falls into one of two categories: limestone/citrus or musky and barnyardy. While the flavor of cheese depends primarily on its style, the type of milk used can also influence its taste and texture.
Sheep's milk, specifically, has the highest fat content among the three main types of milk used in cheese-making (cow's, goat's, and sheep's). This contributes to the creaminess of sheep's milk cheeses. Additionally, sheep's milk contains more protein and fat, which can balance out the lactose content and make it easier to digest for some individuals.
Goat's milk, on the other hand, has a similar level of lactose as cow's milk, debunking the myth that it is better for those with lactose intolerance. However, the composition and behavior of fat and protein in goat's milk differ from cow's milk, which may explain why some people find it easier to digest.
The digestibility of cheese is influenced by multiple factors, including the aging process. The longer a cheese ages, the more lactose breaks down, making older cheeses generally easier to digest. Additionally, the type of milk used can impact the aging process, as goats and sheep have longer "drying off" periods than cows due to their hormonal reaction to changing seasons.
In terms of taste, some have described sheep's milk cheese as having a soapy flavor, attributed to the presence of free fatty acids and enzymes. However, this perception may vary depending on the specific cheese variety and individual taste preferences.
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Sheep's milk cheese is fatty and sweet
Sheep's milk cheese is known for its high fat content, which contributes to a rich, buttery texture and flavour. In fact, sheep's milk has the highest fat content among the big three types of milk commonly used in cheesemaking (the other two being cow's milk and goat's milk). This high fat content also means that less milk is required to make sheep cheese.
The fat in sheep's milk cheese gives it a range of sweet and savoury tasting notes, such as candy corn, sweet cream, and a waxy lanolin flavour that is reminiscent of wool. Some people also describe the taste as soapy or similar to the smell of sheep urine. However, this may be due to the cheese being exposed to air and becoming ammoniated.
Sheep's milk cheese also tends to have an earthy, grassy, or even smoky flavour. This is in contrast to goat's milk cheese, which often has a more distinctive tang and can be described as either limestone-y and citrusy or musky and barnyard-y.
Sheep's milk cheese has a long history in cheesemaking, dating back to at least the 8th century BC, as described in Homer's "The Odyssey." Today, it is used to make a variety of cheeses, including feta, pecorino, and manchego.
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Frequently asked questions
Sheep cheese has a buttery, rich, nutty flavor. It is also described as having an earthy, grassy, or even smokey aroma and flavor.
Sheep's milk contains the highest amount of butterfat and almost twice as much fat as cow's milk, giving it a rich texture and flavor.
Yes, there are several types of sheep's milk cheeses, including Feta, Pecorino, and Manchego.
Sheep's milk cheese is higher in fat and protein than goat's milk cheese, resulting in a more cohesive texture. Goat cheese is often described as tangy, while sheep cheese has a more subtle tang.
The taste of sheep cheese can vary depending on the style and aging process. Younger sheep cheeses tend to be creamier, while aged sheep cheeses can develop more complex flavors.
