Andy Montoya
Sheep's milk cheese is a variety of hard and soft cheeses made using milk from sheep. While there are many types of sheep's milk cheeses, not all of them melt nicely. This is because meltability is directly related to the moisture content of the cheese and how it compares to the levels of protein and fat. More moisture leads to better melting. Some of the best sheep's milk cheeses that melt well include Molitarno from Central Formaggi, Fiore Sardo from Sardinia, Italian fontina, mozzarella, and Gruyère.
| Characteristics | Values |
|---|---|
| Sheep milk cheese with high moisture content | Melts nicely |
| Examples | Italian fontina, mozzarella, Gruyère, Molitarno, Fiore Sardo, Fulvi Sini Pecorino Romano del Lazio DOP, Ossau-Iraty, Idiazábal, Roquefort, Brebisrousse |
| Flavour | Gamey, vegetal, tangy, nutty, milky, sweet, caramelly, butterscotchy, piquant |
| Texture | Hard, soft, creamy, crumbly |
| Other | Sheep milk cheese has more lactose and minerals than cow's or goat's milk |
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What You'll Learn
- Sheep's milk cheeses are known for their sharply defined flavours and textures
- Melting ability is directly related to moisture content, and sheep's milk cheeses tend to have more fat than moisture
- Some good melting cheeses made from other types of milk include Italian fontina, mozzarella, and Gruyère
- Some varieties of sheep's milk cheese include Manchego, Roquefort, Ossau-Iraty, and Idiazábal
- Sheep's milk cheese is often described as gamey, but can also have undertones of sweet, vegetal, tangy, and nutty
Sheep's milk cheeses are known for their sharply defined flavours and textures
Some well-known sheep's milk cheeses include Manchego, Roquefort, Ossau-Iraty, Idiazábal, and Pecorino. Manchego, a firm yet pliant cheese with a mild character, originates from the La Mancha region of Spain. Roquefort, a blue cheese from southern France, is known for its delicate crumbly texture and sharp tang. Ossau-Iraty, a medium-firm, unpasteurised cheese, is produced in the Franco-Basque region by local shepherds. Idiazábal, another Basque country classic, is a hard, pressed cheese made from the milk of Latxa and Carranzana sheep. It is aged for a minimum of 60 days and has a nutty, brown butter flavour. Pecorino, a popular Italian cheese, comes in several varieties, including Pecorino Romano, Pecorino Toscano, Pecorino Siciliano, Pecorino di Carmasciano, and Pecorino Sardo.
In addition to these classic examples, there are other notable sheep's milk cheeses worth mentioning. Brebisrousse, a French cheese, is characterised by its slick and sweet yet briny flavour, with a hint of meatiness. Many Fold Farm, a seasonally produced cheese from the U.S., offers a sticky, savoury complexity with prominent mushroom and garlic notes. Young Pecorino Toscano, a rindless, white, and moist variety, showcases a walnutty and tangy flavour. For those who enjoy grilled cheese, Halloumi, an unripened, brined sheep's milk cheese from Cyprus, is an excellent choice with a texture similar to mozzarella or paneer.
Sheep's milk cheeses are not only delicious on their own but also pair well with other foods. They are a perfect addition to a cheese board, complementing a glass of red wine and a handful of briny olives or fresh fruit. When it comes to melting sheep's milk cheeses, some options include Italian Fontina, Mozzarella, or Gruyère, which are high in moisture and ideal for dishes like mac and cheese or nachos. For grilling or pan-frying, Halloumi is a firm cheese that holds its shape well when heated.
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Melting ability is directly related to moisture content, and sheep's milk cheeses tend to have more fat than moisture
Melting ability is directly related to moisture content. A higher moisture content results in better melting. Sheep's milk has a higher fat content than cow's milk, and it often produces creamier cheese. However, due to the higher fat content, sheep's milk cheese has a lower moisture content, which can make it less meltable.
Cheese made from sheep's milk tends to have a higher percentage of milk solids, which includes fat. When made into cheese, sheep's milk produces more weight of cheese with only a slightly elevated fat content. For example, sheep's milk feta has a higher fat content than cow's milk feta, but feta as a whole has a lower fat content due to its crumbly texture and the brine adding water weight.
To improve the melting ability of sheep's milk cheese, one can supplement the cheese milk with sweet sheep buttermilk (SSB). This addition increases the moisture content and improves the textural characteristics of the cheese, making it softer. However, it is important to note that SSB supplementation can also increase the firmness of processed cheeses and decrease the sensory evaluation ratings for texture in some cases.
When choosing a melting cheese, it is essential to consider the desired outcome. For example, if you are looking for a gooey, melty cheese for fondue or nachos, a supple, high-moisture cheese like Italian fontina, mozzarella, or Gruyère would be ideal. On the other hand, if you want a cheese that holds its shape when grilled or pan-fried, a firm cheese like halloumi is a better option.
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Some good melting cheeses made from other types of milk include Italian fontina, mozzarella, and Gruyère
While there are many types of sheep's cheese that melt nicely, such as Molitarno from Central Formaggi, Fiore Sardo from Sardinia, and Pecorino Romano or Pecorino Toscano, there are also some good melting cheeses made from other types of milk. These include Italian fontina, mozzarella, and Gruyère.
Fontina is a cow's milk cheese, first produced in Italy, that has a mild, creamy, and nutty flavour. It is semisoft to hard in texture, with a milk fat content of around 45%. Young fontina has a softer texture and can be suitable for fondue, while mature fontina is a hard cheese that still melts well.
Mozzarella is a semi-soft, non-aged cheese that is also made from cow's milk or buffalo milk. It is prepared using the pasta filata or 'stretched-curd' method and is widely used in pizza and pasta dishes.
Gruyère is a cheese made from raw cow's milk that is heated and then curdled by adding liquid rennet. It is a good melting cheese, particularly suited for fondues, and is often used in French onion soup and croque-monsieur, a classic French toasted ham and cheese sandwich. Gruyère is the most popular Swiss cheese in Switzerland and most of Europe.
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Some varieties of sheep's milk cheese include Manchego, Roquefort, Ossau-Iraty, and Idiazábal
Manchego is an industrial cheese that melts well, although it should be noted that authentic Manchego is made from sheep's milk and does not melt easily.
Ossau-Iraty, a rich and nutty sheep's milk cheese from the French Pyrénées, is believed to be one of the first cheeses ever made. It has a creamy texture and pairs well with bold red wines, making it a versatile cheese. It is excellent for grilled cheese sandwiches and can be shaved over salads or soups.
Roquefort is a raw milk sheep cheese produced in France.
Idiazábal is a pressed, aged cheese made from unpasteurized sheep's milk in the Basque Country and Navarre regions of Spain. It has a nutty, buttery flavour and a compact interior without air pockets. The smoked version of Idiazábal has a brownish border and a drier, stronger flavour.
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Sheep's milk cheese is often described as gamey, but can also have undertones of sweet, vegetal, tangy, and nutty
Sheep's milk cheese is known for its sharply defined flavours and textures, making it a delightful standalone snack. Its flavour profile ranges from subtly sweet to intensely gamey, with undertones of vegetal, tangy, nutty, and even caramelly and butterscotchy. The versatility of sheep's milk cheese is remarkable, catering to those who prefer sweeter, nuttier cheeses as well as those who enjoy bolder, punchier flavours.
The flavour of sheep's milk cheese varies depending on the season. Spring cheeses tend to have a berries-and-cream sweetness, while fall cheeses take on a savoury, lamby character. The texture of sheep's milk cheeses can be firm and smooth or dry and crumbly, with hard, inedible rinds. The ageing process plays a crucial role in developing the cheese's flavour and texture, with increased ageing resulting in enhanced piquancy, spice, and granularity.
One notable example of sheep's milk cheese is Manchego from Spain, which has become the reference cheese for sheep's milk in the U.S. It is characterised by its sweet, candied undertones, with some brands offering serrano ham-like notes or floral hints. Another classic is Pecorino from Italy, with Pecorino Toscano being a popular variety. Pecorino cheeses showcase the nuances of terroir and palate across different regions of Italy. They are known for their walnutty and tangy flavours, with some varieties incorporating added ingredients like truffles, walnuts, or pistachios.
For those seeking a melting sheep's milk cheese, options such as Molitarno from Central Formaggi and Fiore Sardo from Sardinia are recommended. These cheeses have high moisture content and melt beautifully, making them ideal for pizzas or grilled dishes. Additionally, traditional ricotta made from sheep's milk offers a fluffy, spreadable texture with added complexity.
When crafting a cheese board, sheep's milk cheese is a delightful addition, pairing well with a glass of red wine, briny olives, and fresh fruit. The diverse flavours and textures of sheep's milk cheese make it a fascinating and delectable option for cheese enthusiasts.
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Frequently asked questions
Sheep's milk cheeses with high moisture content tend to melt nicely. Some examples include:
- Molitarno from Central Formaggi
- Fiore Sardo from Sardinia
- Italian fontina
- Mozzarella
- Gruyère
- Halloumi
Meltability is directly related to the moisture content of the cheese and how that level compares to the levels of protein and fat. More moisture leads to better melting.
The best kind of milk for cheese depends on your tastes. However, cow's milk is the most common type of milk used in cheese, as cows produce much more milk per animal per day than goats and sheep.
Sheep's milk cheese has been described as having a gamey taste, with a range of flavor undertones, from milky and sweet to vegetal, tangy, and nutty.
Some popular sheep's milk cheeses include:
- Roquefort
- Manchego
- Ossau-Iraty
- Idiazábal
- Brebisrousse
