Randy Chandler
Sheep's milk has nearly twice the fat and protein content of cow's or goat's milk, making it ideal for cheesemaking. This also means that sheep's milk cheeses tend to be rich and tangy, with a distinctive sheepy taste. While the tradition of making sheep's milk cheese in Europe goes back centuries, today, these cheeses are made all over the world, from Portugal to the United States. So, which cheeses are made from sheep's milk?
| Characteristics | Values |
|---|---|
| Taste | Sheep-y, sweet undertones, tangy, salty |
| Texture | Rich, creamy, moist, firm, pressed and granular |
| Origin | Italy, France, Spain, Greece, Australia, The Netherlands |
| Examples | Feta, Romano, Manchego, Pecorino, Roquefort, Ossau-Iraty, Vermont Shepherd Invierno, Idiazabal, Pyrenees Brebis, Brebirousse d’Argental, Brebicet, Ewephoria, Torta del Casar |
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What You'll Learn
Feta, halloumi, and Roquefort
Feta is a tangy cheese that is typically made from sheep's milk, or a mixture of sheep's and goat's milk, with the latter comprising no more than 30%. It is a semi-hard, white cheese with a crumbly texture and a salty taste. Feta is believed to date back to the eighth century B.C., when it was discovered that milk curdled when transported inside animals' stomachs. The EU's highest court awarded Greece exclusivity of the name "feta" in 2005, recognising the unique geographical and production factors that contribute to its distinct characteristics.
Halloumi, a semi-hard cheese with a squeaky texture, is traditionally made from fresh, unpasteurised sheep and/or goat's milk. However, with increasing demand, commercial production often includes pasteurised cow's milk, though it is still made with sheep's milk as the base. Halloumi has a high melting point, making it an excellent cheese for frying or grilling, and it is a popular meat substitute. It is produced mainly in Cyprus and has a unique aroma and slight minty flavour.
Roquefort is a raw milk sheep cheese known for its rich and powerful taste, subtle aromas, and flavour variations. It is produced with raw milk to preserve the intensity of its flavour and the creamy texture of the cheese. The sheep that produce the milk for this cheese graze on a variety of grasses, legumes, and herbs, which contributes to the nutritional richness of their milk.
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Italian cheeses: ricotta and pecorino romano
Italy is known for its rich culture and delicious food, including its cheeses. Two of the most famous Italian cheeses are ricotta and pecorino Romano, both of which can be made from sheep's milk.
Ricotta
Ricotta is a creamy Italian cheese with a light texture. It is highly perishable, but can also be made in aged varieties which have a longer shelf life. The production of ricotta in the Italian peninsula dates back to the Bronze Age. To make ricotta, milk is heated to near-boiling temperatures, and lemon juice or vinegar is added to coagulate the milk proteins and form curds. The curds are then strained, and the ricotta is ready for use.
Pecorino Romano
Pecorino Romano is a hard, salty Italian cheese, often used for grating over pasta or other dishes. The name "pecorino" means "ovine" or "of sheep" in Italian, and the cheese is made from sheep's milk. It is produced exclusively in Sardinia, Lazio, and the Tuscan Province of Grosseto. Pecorino Romano is one of the oldest varieties of cheese and was a staple in the diet of the legionaries of ancient Rome. It is aged for a minimum of five months, and sometimes up to a year or more, during which time it develops its characteristic hard texture and sharp, tangy flavor.
Differences and Uses
Ricotta and pecorino Romano are both Italian cheeses that can be made from sheep's milk, but they have distinct characteristics and uses. Ricotta is a fresh, creamy cheese with a light texture, while pecorino Romano is a hard, salty cheese with a sharp flavor. Ricotta is often used in dishes like lasagna and cannoli, while pecorino Romano is commonly grated over pasta or other dishes to add a savory flavor.
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Spanish cheeses: manchego, torta del casar, and idiazabal
Manchego, torta del casar, and idiazabal are all Spanish cheeses made from sheep's milk. Each has a distinct flavour and texture, and they are produced in different regions of Spain.
Manchego
Manchego is a popular Spanish cheese, with almost 60% of Spanish cheese carrying a Denomination of Origin being Manchego. It is made in the La Mancha region of Spain from the milk of Manchega sheep. The cheese has a firm and compact consistency, often with small, unevenly distributed air pockets, and a buttery texture. Its colour varies from white to ivory-yellow, and it has an inedible rind that ranges from yellow to brownish-beige. Manchego is typically aged between 60 days to 2 years, with its flavour and texture varying depending on its age. Younger Manchego, labelled as "Fresco", has a rich but mild flavour and a semi-firm texture. "Curado", or semi-cured Manchego, has a more developed, nutty flavour and a semi-firm texture. "Viejo", or aged Manchego, has a sharper, peppery flavour and a firmer texture.
Torta del Casar
Torta del Casar is a rich and creamy sheep's milk cheese made in the Extremadura region of Spain. It is named after Casar de Caceres, where the cheese originated. This cheese is unique in that it is cured using a wild thistle, which lends a slightly bitter note to its flavour profile. Torta del Casar is typically aged for at least 60 days, resulting in a hard exterior and a creamy interior. It is best enjoyed by cutting off the top and scooping out the middle to spread on bread, crackers, or pita chips.
Idiazabal
Idiazabal is a pressed cheese made from the unpasteurized milk of Latxa and Carranzana sheep in the Basque Country and Navarre regions of Spain. It has a somewhat smoky flavour, although it is usually unsmoked. The cheese is handmade and covered in a hard, dark brown, inedible rind. Idiazabal is aged for a few months, during which it develops a nutty and buttery flavour. When fresh, it is often eaten with quince jam. If aged longer, it becomes firm, dry, and sharp, suitable for grating. The Denomination of Origin for Idiazabal cheese was established in 1987, outlining the basic regulations for its manufacture. The size of each cheese ranges from small to medium, weighing between 0.9 and 1.8 kg.
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Portuguese cheeses: serra da estrela, castelo branco, and azeytao
Portugal's Serra da Estrela region is a popular winter sports destination, but it is also known for its cheese. Serra da Estrela cheese (Queijo Serra da Estrela) is made in the mountainous region of Serra da Estrela in Portugal. It is a protected designation of origin (PDO) in the European Union and the UK. The region where it can be manufactured is limited to an area of 3,143.16 square kilometres, which includes the municipalities of Celorico da Beira, Fornos de Algodres, Gouveia, Mangualde, Manteigas, Nelas, Oliveira do Hospital, Penalva do Castelo, Carregal do Sal, and Seia. The production of the cheese follows rigorous rules and is made from sheep's milk, mostly during the months of November to March. Its maturation period is a minimum of thirty days, and the texture varies depending on its age, from a very soft semi-liquid when young to a soft but sliceable solid when older. It is a cured cheese created by artisanal producers with a white or slightly yellow colour and a uniform creamy consistency with at most a few small holes.
Castelo Branco is another Portuguese sheep milk cheese. It is produced in the districts of Viseu, Coimbra, Guarda, and Castelo Branco, where production centres are open to visitors and annual cheese festivals are held.
Azeitão is also a Portuguese sheep milk cheese. While it shares its name with a town in Portugal, it is unclear if this is where the cheese originates.
Other well-known cheeses made from sheep's milk include the feta of Bulgaria and Greece, Roquefort of France, Manchego from Spain, and pecorino romano and ricotta of Italy.
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French cheese: Brebirousse d'Argental
Brebirousse d'Argental is a French cheese made from pasteurized sheep's milk, or ewe's milk to be precise. It is a decadent, creamy cheese with a nutty and complex profile. Its rind, infused with annatto, gives way to a luscious, spreadable paste. Following a 12-day maturation period, this ivory soft cheese delights the palate with its meltingly smooth texture.
The name "Brebirousse" translates to "red sheep" in French, which refers to the annatto-tinged rind that encases the cheese. This cheese originated in Lyon, in the Rhone-Alps region of France. Unlike other orange-hued cheeses, Brebirousse d'Argental is not washed or treated with any moulds that affect its colour.
Brebirousse d'Argental has a grassy aroma and a subtle milky sweetness, making it a delightful choice for vegetarians. It is often recommended to be paired with a glass of cava and rustic bakery olive oil & sel gris flatbread with almonds to bring out its savoury notes. It can also be spread on a piece of crusty, artisan bread with some fruit jam and a drizzle of honey.
Sheep's milk cheese is known for its opulent and tangy taste, with a higher fat content than cow or goat milk cheese. This cheese is best enjoyed when brought to room temperature, as it starts to sweat liquid butterfat when left out for half an hour or more.
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Frequently asked questions
Pecorino Romano, Fiore Sardo, and Ricotta are all made from sheep's milk and hail from Italy.
Manchego, Idiazabal, Torta del Casar, and Roncal are all made from sheep's milk and are from Spain.
Roquefort and Brebirousse d'Argental are both French cheeses made from sheep's milk.
