Frederic Melton
Sheep's milk cheese is made from the milk of domestic sheep. It is commonly used to make cultured dairy products, such as cheese and yoghurt. Well-known sheep's milk cheeses include feta, Roquefort, manchego, pecorino romano, and ricotta. Sheep's milk contains more fat, solids, and minerals than cow's milk, which makes it ideal for the cheese-making process.
| Characteristics | Values |
|---|---|
| Type of milk | Sheep milk (or ewe's milk) |
| Common cheeses | Feta, Roquefort, Manchego, Pecorino Romano, Ricotta, Kefalotyri, Pecorino Sardo, Pecorino Siciliano, Pecorino Toscano, Casu Marzu |
| Countries of origin | Greece, France, Spain, Italy, Bulgaria |
| Other uses | Yogurt, especially strained yogurt |
| Nutritional content | High fat, solids, and mineral content; high calcium content; 4.8% lactose |
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What You'll Learn
- Sheep milk cheese is made from sheep milk (or ewe's milk)
- Sheep milk contains more fat, solids and minerals than cow's milk
- Sheep milk cheese is not an alternative for people who are lactose intolerant
- Sheep milk is also used to make yoghurt
- Well-known sheep milk cheeses include feta, Roquefort, manchego, pecorino romano and ricotta
Sheep milk cheese is made from sheep milk (or ewe's milk)
Sheep milk cheese is made from sheep milk (or ewes milk), the milk of domestic sheep. Sheep's milk is used predominantly in cheese and yoghurt making. Sheep have only two teats, and produce a far smaller volume of milk than cows. However, as sheep's milk contains far more fat, solids, and minerals than cow's milk, it is ideal for the cheese-making process. It also resists contamination during cooling better because of its much higher calcium content. Sheep milk contains 4.8% lactose, more lactose than cow milk, and is therefore not an alternative for people who are lactose intolerant.
Well-known cheeses made from sheep milk include the feta of Bulgaria and Greece, Roquefort of France, Manchego from Spain, the pecorino romano and ricotta of Italy. Greek sheep milk cheeses also include Kefalotyri, while Italian sheep milk cheeses include Pecorino Sardo, Pecorino Siciliano and Pecorino Toscano. Casu marzu is a traditional Sardinian sheep milk cheese that contains live insect larvae and cheese mites from the cheese flies.
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Sheep milk contains more fat, solids and minerals than cow's milk
Sheep milk cheese is made from sheep milk, or ewe's milk. It is used to make cultured dairy products, such as cheese and yoghurt. Well-known cheeses made from sheep milk include feta, Roquefort, manchego, pecorino romano, and ricotta.
Sheep milk contains more fat, solids, and minerals than cow's milk. It has a higher total fat content (approximately 7%) than cow's milk (around 4%). Sheep milk fat is highly saturated and has high proportions of short- and medium-chain fatty acids, which are important for a healthy diet. It also has a higher percentage of linoleic, linolenic, and conjugated linoleic acids. Sheep milk contains nearly twice as much protein as cow's milk, as well as more vitamins and minerals. For example, it has almost twice the level of calcium and zinc. It also has a lower water content, at about 81% compared to cow's milk, which is around 87%. This means that per volume, sheep milk is slightly higher in fat, protein, and some vitamins and minerals.
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Sheep milk cheese is not an alternative for people who are lactose intolerant
Sheep milk cheese is a type of cheese prepared from sheep milk, also known as ewe's milk. Well-known cheeses made from sheep milk include the feta of Greece and Bulgaria, Roquefort of France, Manchego from Spain, the pecorino romano and ricotta of Italy, and Kefalotyri of Greece. Sheep milk contains 4.8% lactose, more than cow's milk, and is therefore not an alternative for people who are lactose intolerant.
Sheep milk contains a higher quantity of medium/short-chain saturated fatty acids, which leads to higher lactose absorption. This is beneficial for those who are lactose intolerant. However, it is important to note that sheep milk still contains lactose, and therefore, sheep milk cheese is not suitable for those with a clinical diagnosis of lactose intolerance.
Some people may experience discomfort after drinking cow's milk and assume they are lactose intolerant. However, the more appropriate term may be cow milk sensitivity, which refers to difficulty digesting the proteins or fats in milk. The symptoms of cow milk sensitivity are similar to those of lactose intolerance, which can lead to confusion or misdiagnosis.
While sheep milk cheese may not be an option for those with a clinical diagnosis of lactose intolerance, it can be a good alternative for those who are sensitive to cow's milk. The casein in sheep milk, the protein associated with cheese, is more acceptable for those with an intolerance to goat's or cow's milk. Additionally, sheep milk contains three times more whey protein than goat's or cow's milk, making it more digestible.
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Sheep milk is also used to make yoghurt
Sheep milk cheese is a cheese prepared from sheep milk. Well-known cheeses made from sheep milk include the feta of Greece and Bulgaria, Roquefort of France, Manchego from Spain, the pecorino romano and ricotta of Italy, and Kefalotyri from Greece. Sheep milk is also used to make yoghurt, especially some forms of strained yoghurt. Sheep have only two teats, and produce a far smaller volume of milk than cows. However, as sheep's milk contains far more fat, solids, and minerals than cow's milk, it is ideal for the cheese- and yoghurt-making process. It also resists contamination during cooling better because of its much higher calcium content. Sheep milk contains 4.8% lactose, more lactose than cow milk, and is therefore not an alternative for people who are lactose intolerant.
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Well-known sheep milk cheeses include feta, Roquefort, manchego, pecorino romano and ricotta
Sheep milk cheese is a cheese made from sheep's milk. There are several well-known varieties of sheep milk cheese, including feta, which is made in Bulgaria and Greece, Roquefort, which is from France, manchego, which is from Spain, pecorino romano, which is from Italy, and ricotta, which is also from Italy.
Feta is a Greek word meaning 'slice', and it is a brined curd white cheese made from sheep's milk, or a mixture of sheep and goat's milk. It is soft, with no rind, a tangy flavour, and a firm but creamy texture. Roquefort is a blue sheep milk cheese, also known as the 'King of Cheeses', and is one of the world's best-known blue cheeses, with a distinctive taste and a creamy texture. Manchego is a hard, aged cheese made in La Mancha, Spain, and is one of the most popular Spanish cheeses. It has a rich, savoury flavour with a slight nuttiness, and a compact, buttery texture. Pecorino Romano is a hard, salty Italian cheese made from sheep's milk curds, with a strong, sharp flavour. Finally, ricotta is a soft, creamy, mild-tasting Italian cheese, which is often used in cooking.
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Frequently asked questions
Sheep cheese is a type of cheese made from sheep's milk.
Sheep cheese is made all over the world, including in Greece, France, Spain, Italy, Bulgaria and the US.
Well-known sheep cheeses include feta, Roquefort, manchego, pecorino romano and ricotta.
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 means it resists contamination during cooling. However, it contains 4.8% lactose, which is more than cow's milk, so it is not suitable for people who are lactose intolerant.
Sheep's milk is also used to make yoghurt, especially strained yoghurt.
