Kamil Perry
Sheep's milk cheese is a type of cheese made from sheep's milk, also known as ewe's milk. It is known for its high fat and protein content, which gives it a decadent, palate-coating texture. Sheep's milk cheese has a range of flavours, from subtle and approachable with a hint of sweetness, to tangy, caramelly, butterscotchy, or intensely gamey. Some well-known sheep's milk cheeses include Feta, Roquefort, Manchego, Pecorino Romano, and Ricotta. Sheep's milk cheese is ideal for standalone snacking and is a perfect addition to a cheese board.
| Characteristics | Values |
|---|---|
| Milk Source | Domestic sheep |
| Milk Type | Sheep's milk contains twice the amount of fat and proteins than cow's or goat's milk |
| Taste | Opulent and often tangy |
| Texture | Ranges from subtle and approachable, with an undercurrent of sweetness, to tart and briny, to caramelly and butterscotchy, to piquant and intensely gamey |
| Nutrition | Sheep's milk contains 4.8% lactose and is not suitable for lactose-intolerant people |
| Production | Sheep produce a smaller volume of milk than cows, but their milk contains more fat, solids, and minerals, making it ideal for cheesemaking |
| Examples | Brebisrousse d'Argental, Rivertown, Berkswell, Pecorino Toscano, Manchego, Roquefort, Pecorino Romano, Ricotta, Pag Cheese, Ossau-Iraty, Feta, Kefalotyri, etc. |
What You'll Learn
Sheep cheese is made from sheep's milk or ewe's milk
Sheep's milk is ideal for cheesemaking because of its high fat, solids, and mineral content. It also resists contamination during cooling better than other types of milk due to its high calcium content. However, sheep produce a much smaller volume of milk than cows, and they don't particularly enjoy being milked.
Some well-known cheeses made from sheep's milk include feta, Roquefort, Manchego, Pecorino Romano, and ricotta. Yogurts, especially some forms of strained yogurt, may also be made from sheep's milk. Many of these products are now often made with cow's milk, especially when produced outside their country of origin.
Sheep cheese can be paired with red wine, briny olives, or fresh fruit.
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Sheep's milk contains more fat, solids, and minerals than cow's milk
Sheep's cheese, also known as ewe's cheese, is made from sheep's milk. Sheep's milk has a distinctively rich, slightly sweet, and nutty flavor. It is also incredibly high in fat, with around 7% fat content, compared to 4% for cow's milk. This makes it perfect for producing creamy yogurt and delectable cheese.
In addition to its higher fat content, sheep's milk also contains more solids, including protein. It has nearly twice the solids (fat and protein) of cow or goat milk. This makes sheep's milk a fantastic option for those looking to increase their protein intake.
Sheep's milk also contains more minerals than cow's milk. It has almost twice the level of calcium and zinc compared to cow's milk. This makes it a great choice for those looking to boost their calcium intake.
The higher fat and protein content of sheep's milk also affects the taste and texture of the resulting cheese. Sheep cheeses tend to have a rich, opulent, and often tangy flavor. They can range from subtle and approachable, with an undercurrent of sweetness, to tart and briny, to caramelly and butterscotchy, to piquant and intensely gamey. The high-fat content also means that sheep cheeses should be handled with care, as they can start to sweat liquid butterfat if left out at room temperature for too long.
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Sheep cheese is ideal for standalone snacking
Sheep's milk cheese is a versatile treat, with a range of textures and flavours. From subtle and approachable to intensely gamey, these cheeses are ideal for standalone snacking. Their high fat content gives them a decadent, palate-coating texture, and their sharp flavours make them a perfect pairing for red wine or briny olives.
Sheep's milk cheese is made from the milk of domestic sheep, and it is commonly used to make cultured dairy products. Sheep's milk contains more fat, solids, and minerals than cow's milk, which makes it ideal for the cheese-making process. It also has a higher calcium content, which helps to resist contamination during cooling. This means that sheep's milk cheese can take longer to ripen than other types of cheese, with the process taking anywhere from two weeks to two years.
The higher fat content of sheep's milk cheese means that it should be treated with a little more care than other cheeses. If left out at room temperature for half an hour or more, it will start to sweat liquid butterfat, which can cause the edges to dry out and become waxy.
There are many different types of sheep's milk cheese to enjoy as a snack, including Brebisrousse d'Argental from France, Rivertown from the US, and Berkswell from England. Well-known varieties also include Feta from Bulgaria and Greece, Roquefort from France, and Manchego from Spain.
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Sheep produce a far smaller volume of milk than cows
Sheep cheese, or cheese made from sheep's milk, has a distinct flavour and is known to be rich and smooth with a dash of piquancy. While sheep cheese is popular, it is important to note that sheep produce a far smaller volume of milk than cows.
Sheep have been raised for milk for thousands of years, even before cows. However, milk production from sheep is generally lower than that of cows. Sheep typically produce about half a gallon of milk per day, while cows can produce 12-20 gallons in the same period. This difference in volume has significant implications for the dairy industry and cheese production.
The lower milk yield from sheep is due to various factors, including breed, feed, schedule, season, and lamb management. Dairy ewes who fit breed standards can produce a minimum of a quart per milking, but this is still significantly less than the volume produced by dairy cows. Additionally, non-dairy breeds of sheep have even lower milk production, yielding only a cup of milk per milking.
Despite the smaller volume, sheep's milk is highly nutritious and has higher concentrations of vitamins and minerals than cow's milk. It contains more vitamins A, B, and E, as well as calcium, phosphorus, potassium, and magnesium. Moreover, sheep's milk has a higher solids content, with higher fat and protein levels than cow's milk. This makes sheep's milk excellent for cheese production, as it yields a higher percentage of cheese per gallon of milk compared to cow's milk.
The higher fat and protein content of sheep's milk also contribute to the unique flavour and texture of sheep cheese. Sheep cheeses are known for their opulent and tangy taste, ranging from subtle and approachable to intensely gamey. The high-fat content also requires special care, as the cheeses can start to sweat liquid butterfat if left out at room temperature for too long.
In summary, while sheep produce a smaller volume of milk than cows, their milk is highly valued for its nutritional content and cheese-making qualities. The lower volume is offset by the higher price that sheep's milk commands, making it a significant product in the dairy industry, especially for cheese production.
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Sheep's milk is commonly used to make cultured dairy products
Sheep's milk cheese has a range of flavours, from subtle and approachable with a hint of sweetness, to tangy and briny, or even intensely gamey. Some varieties, such as Brebisrousse d'Argental from France, have a distinctive aroma of wet wool. Others, like Pecorino Toscano from Italy, are known for their briny tang. Manchego from Spain is another well-known example of sheep's milk cheese, with a sweet, candied undertone that has boosted its popularity.
In addition to its use in cheese, sheep's milk is also commonly used to make yogurt, especially some forms of strained yogurt. Some cultures also drink sheep's milk in its fresh form, but today it is predominantly used for cheese and yogurt production.
Sheep's milk cheese typically takes at least two weeks to fully ripen, but this process can take up to two years for certain varieties. The ageing process can have a significant impact on the flavour and texture of the cheese, with deeply sweet, English toffee flavours emerging in older cheeses.
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Frequently asked questions
Sheep cheese is a type of cheese made from sheep's milk. It has a higher fat content than cow's or goat's milk, resulting in a rich, smooth, and sometimes sweet flavour.
Sheep cheese has a range of flavours, from subtle and approachable, with an undercurrent of sweetness, to tart and briny, to caramelly and butterscotchy, to piquant and intensely gamey.
Some well-known sheep cheeses include Feta, Roquefort, Manchego, Pecorino Romano, and Ricotta.
Sheep cheese has a higher fat and protein content than cow's or goat's milk, resulting in a decadent, palate-coating texture. It also has a fantastic milk-to-cheese ratio, yielding about 3/4 pounds of cheese per gallon of milk.
Sheep cheese can be found at specialty cheese shops or gourmet food stores. Some larger grocery stores may also carry it, but it may be more difficult to find.
