Sheep cheeses

FoodAnimal source foodsDairy productsCheeses

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Pecorino di grotta (Sheep cheeses)
1. Pecorino di grotta (Sheep cheese)

Introduction

Cheese made using sheep’s milk stands out for its unique flavor and texture, setting it apart from dairy products derived from cows or goats. Some of the most iconic examples include Greece’s tangy Feta, France’s bold Roquefort, Spain’s firm Manchego, and both Recorino Romano and ricotta from Italy, each rooted in centuries-old traditions.

Sheep’s milk is richer in fat, nutrients, and solid content, making it particularly well-suited for cheese production. Its elevated calcium levels also help prevent contamination when chilled, offering greater stability during storage.

Despite containing more lactose than cow’s milk—around 4.8%—sheep’s milk is not suitable for those who are lactose intolerant. While it can be consumed fresh, it is now mostly used in the preparation of cheese and yogurt.

Famous cheeses made from sheep’s milk include Feta from Greece and Bulgaria, Roquefort from France, Manchego from Spain, and Italy’s Pecorino Romano and Ricotta. Some strained yogurts are also traditionally made using sheep’s milk. Outside their countries of origin, however, these products are frequently produced using cow’s milk instead.

To achieve full maturation, cheese made from sheep’s milk must age for at least two weeks, although many varieties require several months or even up to two years to fully develop their flavor and texture.

Classification of sheep cheeses

Cheeses commonly classified within this category include:


Source(s):

https://en.wikipedia.org/wiki/Sheep_milk_cheese

Photo(s):

1. Elke Wetzig, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons