12 Types of Sheep’s Milk Cheese You Should Try

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Cheese is one of my favorite foods. You can make the best cheese from sheep’s milk.

There’s something about the rich flavor of milk that makes your stomach rumble with delight. When I first started enjoying cheese, I didn’t know how many cheeses there were.

I used to think that all cheese was made from cow’s milk. As I continued to explore the world of sheep’s milk cheeses, I discovered several varieties of sheep’s milk cheeses. And I’ve created a list of my favorite sheep’s milk cheeses.

sheep milk cheese

I hope you explore this list and try some of the cheeses in it. All are unique and fascinating in their own way.

stone fortress

I love blue cheese and Roquefort cheese is one of my favorites.

The stench and funky flavors make every bite an experience. Of all the blue cheeses in the world, Roquefort is one of the most famous. And the French have been making this cheese since 1100.

Roquefort cheese is made from sheep’s milk and has a rich salty taste.

It’s one of the more crumbly cheeses. So it doesn’t dissolve well. I like it with crackers or a slice of bread.

festival

Feta is one of the most iconic and famous sheep’s milk cheeses.

Greek cuisine is famous all over the world. Because there’s good feta cheese.

Feta cheese is made from sheep’s milk and has a sour and salty taste. The Greeks often used it as a topping on salads or added to baked goods like spanakopita.

If you have a chance to try authentic Greek Feta, give it a go. It’s unlike any other place I’ve eaten.

Hall

Sheep’s milk cheese is especially popular in the Mediterranean region.

Like the Greeks, there’s feta cheese. Cypriots also have halloumi. Halloumi is a delicious savory cheese that you usually bake and use as an appetizer.

Halloumi has a firm texture and does not melt. therefore suitable for baking

It is delicious when fried. I like to eat halloumi with olives or use it as a topping. Halloumi is usually made with sheep’s milk and goat’s milk.

Idiazabal

The French love their cheese. And people all over the world love French cheese.

Idazabal is another sheep’s milk cheese made by the French.

It’s a bit less well known than the other cheeses on this list. but not delicious

Idiazabal has a smoky flavor, smoked over an oak fire. It’s a hard cheese, similar to Parmesan, and you can use it for garnish.

Manchester

Manchego is one of my personal favorites. This semi-hard cheese has a nutty flavor that I can enjoy all day.

Originating from the La Mancha region of Spain, it has such a name.

The Spaniards make Manchego cheese from Manchega sheep’s milk, which gives it a rich flavor.

Often eaten as a snack or used as an ingredient in dishes like salads, pasta or pizza, Manchego cheese is one of my favorite cheeses on the cheese board.

Ossau-Iraty

Ossau-Iraty is one of the rarest cheeses on this list. Even so, as beautiful as this cheese. But many people don’t know about this cheese. Because every year France produces a limited quantity.

The production of Ossau-Iraty is done the old-fashioned way. Milk can come from specific herds. And sheep are only grazed on high mountains.

As a result, not much of this cheese is produced each year.

Ossau-Iraty is a versatile cheese that I enjoy using in a variety of ways. It is a hard cheese with a nutty flavor.

Delicious on its own or dissolved into a sauce. I like to mix Ossau-Iraty with fruit or crackers.

Pecorino Romano

Pecorino Romano is one of the most iconic and famous sheep’s milk cheeses.

If you have ever eaten at an Italian restaurant. You may have grated this cheese on pasta or salads.

Pecorino Romano is an Italian sheep’s milk cheese. It is a hard cheese with a sharp, salty taste.

Pecorino Romano can be eaten alone or as a snack. And I really like the salty taste of this cheese. Every bite is an explosion of spicy umami.

Kazu Marzu

Casu Marzu is one of the harshest cheeses on this list.

while other cheeses want sheep to eat only certain grasses or only from specific flocks, dairy factories produce Casu Marzu by feeding cheese to fly larvae!

You read it right. Cheese fly larvae are reluctant to be added to this cheese to help break down the fat and give it its unique flavor.

Embryo digestion makes the cheese exceptionally soft and gives it a rich, pungent flavor.

Casu Marzu is a Sardinian cheese that is illegal in the EU and USA.

I cannot try this cheese. But it’s on my weird list of things to eat. I want to know how it tastes.

Fiore Sardo

Fiore Sardo is another Sardinian sheep’s milk cheese. The Sardinians produce this cheese in the traditional way. Unlike Casu Marzu

You pour cheese into molds and soak in salted water. make it salty

However, Fiore Sardo’s big secret is the aging process. After a few months, the taste of Fiore Sardo is deep and rich. The Sardinians use Fiore Sardo to produce Casu marzu.

I love Fiore Sardo, I am a huge fan of this salty hard cheese. And I like Fiore. Sardo on Pecorino Romano or Parmesan Cheese

Fiore Sardo has a unique nutty flavor in addition to a salty taste. I could easily eat a whole cheesecake on my own.

Pecorino Tuscano

Pecorino Tuscano is a sheep’s milk cheese from Tuscany, Italy.

has a long history and the Italians have been making this cheese for more than 600 years. It is currently the third most popular sheep’s milk cheese in Italy.

Similar to Pecorino Romano, but with a milder flavor, Pecorino Tuscano is a hard cheese that is delicious on its own or added to other dishes.

I love the versatility of this cheese. You can use them in a number of ways to add flavor to your food.

Pecorino Toscano is one of my favorite cheeses. I prefer a milder flavor that allows the other flavors in the dish to shine through.

Queso Roncal

Queso Roncal is a sheep’s milk cheese from the Roncal Valley in Spain.

It has a mild, nutty flavor with a hint of honey and butter. Spanish Sheep produce Queso Roncal with raw milk.

Fresh unpasteurized milk can be eaten.

However, the fermentation process cleans the cheese from harmful bacteria. Queso Roncal’s mold develops its iconic gray-blue mold as it ages.

The mold does not harm the cheese but also adds beauty to each cake.

My favorite way to consume Queso Roncal is melted in a sandwich or as part of a marinade.

This cheese melts beautifully. I think the flavor comes out best in this semi-liquid state.

Ricotta

without ricotta This list of different sheep’s milk cheeses is not exhaustive.

Ricotta is one of the most nutritious and healthiest cheeses in the world. It can be used to add to savory or sweet dishes.

Ricotta is fresh cheese. This means it has a short shelf life. You must eat the ricotta within a few days of purchase. Ricotta is made from yogurt and then filtered to remove the whey.

I love making homemade ricotta. It’s much fresher and tastier than the store-bought ricotta. I always have homemade ricotta in the fridge.

I use it to add creaminess to my favorite dishes, on toast or with a spoon!

sheep milk cheese

  1. stone fortress
  2. festival
  3. Hall
  4. Idiazabal
  5. Manchester
  6. Ossau-Iraty
  7. Pecorino Romano
  8. Kazu Marzu
  9. Fiore Sardo
  10. Pecorino Tuscano
  11. Queso Roncal
  12. Ricotta

final thought

These are just a few of the delicious sheep’s milk cheeses. I encourage you to explore and try as many as you can. Each has a unique flavor and history. Cheese is an appetizer that everyone should enjoy.

Have we taken your favorite sheep’s milk cheese off the list? Let us know in the comments section.

Learn about other popular cheeses!

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Categories: Food & Drinks

Source: INN NEW YORK CITY

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