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Sheep milk cheese is acheese prepared fromsheep milk. Well cheeses made from sheep milk include thefeta of Greece,Roquefort of France,manchego from Spain, thepecorino romano andricotta of Italy.[1][2]Yogurts, especially some forms ofstrained yogurt, may also be made from sheep milk.
Sheep have only twoteats,[3] and produce a far smaller volume of milk than cows.[citation needed] 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 highercalcium content.[4][citation needed] Sheep milk contains 4.8%lactose, more lactose than cow milk,[5] and is therefore not an alternative for people who arelactose intolerant.
Though sheep's milk may be drunk in fresh form,[6] today it is used predominantly in cheese and yogurt making. Well-known cheeses made from sheep milk include theFeta ofBulgaria andGreece,Roquefort of France,Manchego from Spain, thePecorino Romano (theItalian word for sheep ispecore) andRicotta ofItaly. Yogurts, especially some forms ofstrained yogurt, may also be made from sheep milk.[7] Many of these products are now often made with cow's milk, especially when produced outside their country of origin. For the cheese to fully ripen takes at least two weeks; it can take between two and three months, and even up to two years.
French sheep milk cheeses includeAbbaye de Bellocq,[8]Brique, Berger de Rocastin,[9] Brebicet,[10] Le Claousou,[11] Lévejac, Valdeblore,Roquefort, Ardi-gasna,Agour,Ossau-Iraty,Brocciu,[12]Asco, Brin d'amour,[13]Faisselle,[14] Fleur de Maquis,[15] A filetta,[16] and Niolo.
Cypriot sheep milk cheeses includeAnari andHalloumi.
Greek sheep milk cheeses includeFeta andKefalotyri.
Italian sheep milk cheeses includePecorino Romano,Pecorino Sardo,Pecorino Siciliano,Pecorino Toscano[17] andRicotta.
Croatian sheep milk cheeses includePag cheese and Ovidur.
Polish sheep milk cheeses includeoscypek andbryndza.
Portuguese sheep milk cheeses includeCastelo Branco, Azeitão, Rabaçal,Saloio,Serpa andSerra.
Among the very many cheese varieties in Spain made from sheep's milk and protected by the Protected Designation of Origin (PDO) there isRoncal,[18] made in theRoncal Valley;Idiazabal cheese, made in bothBasque Country andNavarre regions fromLatxa and Carranzana sheep's milk;Torta del Casar, made inExtremadura region fromMerino sheep's milk;Manchego cheese, made inLa Mancha region fromManchega sheep's milk.
Hungary producesParenyica, a sheep's milk cheese described as lightly smoked rolled cheese usually made from ewe's milk, but also from cows milk; surrounded by an edible cheese twine.[19]
In the Northern region of Hungary another ewes milk cheese,Gomolya is made and it is allowed to ripen outside in the sun for 3 weeks while slung in cheesecloth under an open-roofed shelter. It will develop a stronger flavour when allowed to mature on wooden boards.[19] p218.
Danish sheep milk cheeses includesMønsk Mangcego and salad cheeses and white cheeses.
Ukrainian sheep milk cheeses includesbryndza andfeta, salad cheeses and white cheeses.
