Sheep’s milk is used to make a wide variety of delicious cheeses around the world. The high fat and protein content of sheep’s milk makes it excellent for producing rich, creamy cheeses. Some of the most well known sheep’s milk cheeses include feta, pecorino romano, roquefort, and manchego. But there are many other tasty varieties as well. In this article, we’ll take a closer look at the different types of cheese made from sheep’s milk and what makes them unique. We’ll also discuss why sheep’s milk is so well suited for cheesemaking.
Why Use Sheep’s Milk for Cheese?
Sheep’s milk contains higher levels of fat and protein compared to cow’s or goat’s milk. The high fat content (7-10% on average) gives sheep milk cheeses their characteristic rich, creamy texture. The high protein content (5-7%) results in better curd formation and higher cheese yields.
Some other advantages of using sheep’s milk for cheese:
– It produces a delicious, complex, and sometimes pungent flavor in aged cheeses. Sheep’s milk contains more medium chain fatty acids than cow’s milk, which impart a fuller, nuttier taste.
– The smaller fat globules in sheep milk lead to a softer, creamier texture.
– Sheep’s milk is naturally homogenized. The fat globules remain suspended evenly throughout the milk, rather than separating. This makes it perfect for soft spreadable cheeses.
– It has a higher percentage of solids overall compared to cow’s milk. So you tend to get a higher cheese yield from the same volume of milk.
– Sheep milk cheeses generally have lower lactose content. This makes them easier to digest for some people.
So in summary, the rich taste, creamy texture, and better yields make sheep’s milk an ideal choice for artisanal cheesemaking. No wonder it’s been used for centuries around the Mediterranean and other sheep-farming regions!
Major Types of Sheep Milk Cheese
Here are some of the main categories and varieties of cheese made from sheep’s milk:
Feta
Feta is the most well known type of sheep milk cheese. Originating in Greece, traditional feta is made from at least 70% sheep’s milk. The remainder is usually goat’s milk. It has a crumbly texture and tangy, salty flavor. Feta is stored in brine, which contributes to its unique taste. It is used widely in Mediterranean cuisine in salads, pastries, with meats, and more. Some variations of feta include:
– Bulgarian feta – creamy, less crumbly texture
– French feta – soft, mild, less salty
– Danish feta – firm, tangy, salty
Pecorino
Pecorino refers to all cheeses made from sheep’s milk in Italy. Pecorino romano is probably the most famous variety. It’s a hard, crumbly cheese with a sharp, salty bite. Pecorino romano is primarily used as a grating cheese. Other pecorino varieties include:
– Pecorino sardo – firm, pale yellow, buttery when young
– Pecorino toscano – mild, creamy, soft texture
– Pecorino di fossa – aged in underground pits, intense flavor
Manchego
This iconic Spanish cheese comes from the La Mancha region. Manchego has a distinct zigzag rind from the traditional basket mold it’s aged in. The cheese itself is firm, compact, and sliced easily. Manchego has a mellow, tangy, sheep’s milk flavor that intensifies with longer aging.
Roquefort
Roquefort is one of the world’s most famous blue cheeses. It’s made from raw sheep’s milk and aged in the natural Combalou caves of France. Penicillium roqueforti mold is introduced during aging to give Roquefort its characteristic blue veins and pungent flavor. The taste is powerful, tangy, and complex with hints of butter, nuts, and spices.
Ossau-iraty
This French cheese from the Pyrenees region has a creamier texture than most sheep cheeses. When young, it is mild, delicate, and slightly nutty. Aged Ossau-iraty becomes more pungent and robust. It has a distinct orange rind.
Other Notable Sheep Milk Cheeses
Some other excellent sheep milk cheeses to look for include:
– Idiazabal – Firm, lightly smoked Spanish cheese
– Roncal – Hard, crumbly cheese also from Spain
– Ricotta – Fresh Italian cheese made from whey
– Anthotyros – Traditional Greek whey cheese
– Halloumi – Brined Cypriot cheese, often grilled
– Brinza – Fresh Romanian cheese
– Brebis – French term for sheep milk cheeses
– Sirene – Bulgarian brined cheese
– Kashkaval – Aged yellow cheese from the Balkans
Why Eat Sheep Milk Cheese?
Besides being downright delicious, sheep milk cheeses also offer some health benefits:
– High in calcium – Essential for bone health.
– Good source of protein – Important for muscle growth and repair.
– Abundant in B vitamins – Aid in releasing energy from food.
– High in vitamin A – Important for immune function and vision.
– Source of conjugated linoleic acid – A type of fat associated with weight loss.
– Contains probiotics – From aged and mold-ripened varieties. Offers gut health benefits.
Of course, cheeses should be enjoyed in moderation as part of a balanced diet. But when savored in sensible amounts, the unique flavors and nutrition of sheep milk cheeses make them a tasty addition to any cheese board!
How is Sheep Milk Cheese Made?
The process of making sheep milk cheese shares many similarities with cheesemaking from cow’s milk. But there are a few differences worth noting:
1. Sheep Milking
Sheep are milked two times per day, generally yielding 1-2 liters per sheep. The milk has higher levels of fat and protein compared to cow’s milk.
2. Coagulation
Rennet is added to coagulate the milk and form curds. Animal rennet was traditionally used but now microbial rennet is common. The flocculation process results in a firmer curd due to the higher protein content of sheep milk.
3. Cutting the Curd
The curd is cut into smaller cubes to release the whey. A firmer curd is cut into larger cubes compared to softer cheeses. The curd size impacts moisture content.
4. Cooking and Draining
The cut curds are cooked, stirred, and drained. Cooking temperature and duration affects cheese texture. Softer cheeses are minimally cooked. Hard cheeses are cooked longer to remove moisture.
5. Salting
Salt is added to help preserve the cheese, inhibit bacteria growth, and extract more whey. It also imparts flavor. Salting method depends on cheese variety.
6. Molding and Pressing
The salted curds are placed into molds to give the cheese its shape. The molds are pressed to further remove moisture and compact the curds. Pressure and time varies.
7. Aging
Cheeses are aged anywhere from 2 weeks to over a year. Aging duration influences flavor and texture. The aging room is temperature and moisture controlled. Some cheeses are aged in caves or underground vaults.
8. Packaging
Once aged to perfection, cheeses are packaged for sale. Many are vacuum sealed or packaged in whey brine to prevent mold growth.
So while the basic process is similar to cow cheeses, making cheese with sheep milk’s unique qualities takes skill and artistry. That’s how wonderful varieties like pecorino, feta, and manchego have been crafted for centuries!
Country Cuisine Examples Using Sheep Cheese
Here are some traditional dishes from around the world that feature sheep milk cheeses:
Greece
– Spanakopita – Feta and spinach baked in phyllo dough
– Tiropita – Feta cheese pie
– Saganaki – Fried feta cheese
– Greek salad – With feta cheese crumbles
Italy
– Osso buco – Braised veal shanks with gremolata and pecorino
– Cacio e pepe – Pecorino romano and black pepper pasta
– Pizza bianca – White pizza with pecorino and ricotta
– Agnolotti – Stuffed pasta with pecorino filling
Spain
– Tapas – Served with manchego wedge
– Tortilla Espanola – Spanish omelette with manchego
– Albondigas – Meatballs in tomato sauce topped with manchego
– Paella Valenciana – With rabbit, snails, and manchego
France
– Salade au Roquefort – Roquefort cheese dressing over greens
– Souffle au Roquefort – Cheese souffle
– Brebis cheese platter – With nuts and fruit
– Quiche – Open faced tart with brebis cheese
There are so many more delicious ways to enjoy sheep’s milk cheeses around the world! Their unique flavors are integral to cuisines across Europe and beyond.
Nutrition Information of Sheep Milk Cheese
Here is the nutrition breakdown for 100g of some common sheep milk cheeses:
| Cheese | Calories | Fat | Protein | Carbs |
|---|---|---|---|---|
| Feta | 264 | 21g | 14g | 4g |
| Manchego | 357 | 26g | 25g | 2g |
| Pecorino Romano | 386 | 29g | 32g | 2g |
| Ricotta | 174 | 13g | 14g | 3g |
As you can see, sheep’s milk cheeses are high in fat and protein, while being lower in carbs. The fat composition is generally around 70% saturated fat and 30% unsaturated.
So while sheep cheeses should be enjoyed in moderation, their rich nutritional profile makes them a savory addition to a healthy diet.
Types of Cheeses and Their Nutritional Values
Here’s a comparison of nutritional values per 100g for some common cheese varieties, including sheep, cow, and goat milk cheeses:
| Cheese | Calories | Fat | Protein | Carbs |
|---|---|---|---|---|
| Feta (sheep) | 264 | 21g | 14g | 4g |
| Cheddar (cow) | 402 | 33g | 25g | 4g |
| Mozzarella (cow) | 280 | 20g | 21g | 3g |
| Goat | 337 | 27g | 27g | 0g |
As shown, sheep’s milk cheeses like feta are generally higher in fat and calories compared to cheeses from cow’s milk. Goat cheeses are comparable to sheep in fat content. But sheep cheeses tend to be lower in carbs than both goat and cow milk varieties.
The nutritional values can vary based on factors like cheese age, milk origin, and preparation method. But overall, sheep milk makes nutritionally dense, flavorful cheeses.
Conclusion
Sheep’s milk has been used for centuries to produce incredible cheeses renowned for their unique tang, creaminess, and complex flavors. From the crumbly, briny feta of Greece to the crystalline pecorino romano of Italy, sheep milk lends itself beautifully to cheesemaking. Beyond the major types like manchego, roquefort, and ricotta lie dozens more artisanal varieties to discover.
The high fat and protein content of sheep’s milk creates cheeses that are nutritionally rich as well as delicious. When enjoyed as part of a varied diet, sheep milk cheeses can be both a flavorful and healthy choice. From enhancing Mediterranean recipes to serving as the star of a cheese plate, these cheeses offer culinary versatility. Whether mild or aged, firm or soft, sliceable or crumbly, connoisseurs agree: sheep just make splendid cheese.