About Sheep Milk Cheese

Sheep milk is highly nutritious, richer in vitamins A, B, and E, calcium, phosphorus, potassium, and magnesium than cow’s milk. It contains a higher proportion of short- and medium-chain fatty acids, which have recognized health benefits. For example, short-chain fatty acids have little effect on cholesterol levels in people. They make milk easier to digest.

According to a German researcher, sheep milk has more conjugated linoleic acid (CLA) than the milk from pigs, horses, goats, cattle, and humans. CLA is a cancer-fighting, fat-reducing fat. The fat globules in sheep milk are smaller than the fat globules in cow’s milk, making sheep milk more easily digested.

Cana de Oveja

Spain

Resembling a French Bucheron, this soft-ripened sheep cheese log hails from Murcia, an orchard-thick mountainous region of southeastern Spain. Blanketed with a cottony white mold, the cheese immediately under the rind is ecstatically gooey but gives way to a flakier, crumblier center. With notes of tangy butter in the paste, the cheese will intensify the […]

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Ewephoria

Holland

The punny name that only makes sense in English should give it away; this cheese was invented for the American market’s infamous sweet tooth. The farmer’s wife posts that the sheep ‘eat better than her children’ on lush pasture surrounded by a nature preserve. Ewephoria is possibly as close as cheese gets to candy. The […]

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Feta

Greece

This traditional Greek Feta is a combination of Goat and Sheep’s milks for a perfectly balanced flavor. Crumbly yet creamy, it is stored in brine to increase the life of this fresh cheese.

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Manchego

Spain
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Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly-distributed air pockets. The color of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish beige. The cheese has a distinctive flavor, well developed but not too strong, creamy with a slight piquancy, and […]

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Pave de l’Aveyron

France
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Made from pure sheep’s milk from Roquefort (Aveyron region) in South of France, Pave de l’Aveyron has a balanced flavor, ivory colored interior and semi-firm texture. As the cheese ages, a noticeably sharp flavor develops. Wrapped in a smooth breathable film to allow the cheese’s aging process to continue, Pave de L’ Aveyron develops a brown […]

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Pecorino Fresco

Italy
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Aged only for one month, this young Pecorino is milder and creamier than its older brother. Enjoy it with a crusty bread and tapenade.It has a hint of sheep’s milk in its flavor, is nutty and mild and just a bit tangy, good for slicing and good for melting. A good alternative to mozzarella for the […]

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Pecorino Romano

Italy

Pecorino Romano, is salty and firm, it is an excellent grating cheese, and also works well as an ingredient because it doesn’t melt into strings when it’s cooked. In its milder renditions it’s also a nice addition to a cheese platter or with fruit, especially pears, while a chunk with a piece of crusty bread […]

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Pecorino Sardo

Italy

Sheep’s milk cheese from Sardinia is slightly sharp, and aged for no less than 60 days. Pecorino Sardo, known as “Fiore di Sardegna (Flower of Sardinia),” is often used as an alternative to Pecorino Romano, although it is not as salty. Pecorino Sardo has a mild earthiness and a firm texture. Try it on your […]

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Pecorino Toscano

Italy
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Classic southern Italian sheep’s milk cheese made from pasteurized milk and aged for six to eight months. Pecorino Toscano is nutty and sharp with a nice sheepy bite. Great for a cheese board, especially served with a sweet such as honey. Also wonderful for cooking applications where you’d use Manchego or Parmigiano-Reggiano. Natural Rind, Firm, Pasteurized.

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