What Cheese Is Made From Sheep’s Milk? A Delicious Dive into Ovine Dairy
Summary: Many delicious cheeses are made from sheep’s milk, including iconic varieties like Roquefort from France, Pecorino Romano from Italy, and the creamy Manchego from Spain. These cheeses boast unique flavors and textures attributed to sheep’s milk’s distinct composition.
Why Sheep’s Milk Cheese is Special
Sheep’s milk offers a richer, more intense flavor profile compared to cow’s or goat’s milk, leading to cheeses with complex aromas and textures. This distinct character stems from the milk’s higher fat and protein content. These components contribute significantly to the creamy mouthfeel and nuanced flavors that make sheep’s milk cheeses so highly sought after.
The Benefits of Sheep’s Milk
Sheep’s milk possesses a unique nutritional profile that often translates into beneficial properties for the final cheese product. Some of the notable benefits include:
- Higher Fat Content: While sometimes perceived negatively, the fat in sheep’s milk is comprised of smaller fat globules, making it potentially easier to digest for some individuals.
- Higher Protein Content: Provides a more substantial and satisfying cheese.
- Rich in Vitamins and Minerals: Sheep’s milk contains higher concentrations of calcium, iron, and vitamins A, B, and E compared to cow’s milk.
- Lower Lactose Content: While not lactose-free, sheep’s milk generally contains less lactose than cow’s milk, which can be beneficial for those with mild lactose sensitivities.
The Cheesemaking Process with Sheep’s Milk
The fundamental cheesemaking process remains consistent across different types of milk, but adjustments are made to account for sheep’s milk’s unique characteristics. The steps include:
- Milk Collection and Preparation: Raw or pasteurized sheep’s milk is collected and prepared. Raw milk retains more complex flavors, while pasteurization ensures safety and extends shelf life.
- Coagulation: Rennet, an enzyme, is added to the milk to induce coagulation, forming curds. The type and amount of rennet used influence the texture of the final cheese.
- Cutting the Curd: The curd is cut into smaller pieces, releasing whey (the liquid component). The size of the curd determines the moisture content of the cheese – smaller curds result in harder cheeses.
- Cooking the Curd (Optional): Some cheeses undergo a cooking process to further expel whey and firm up the curd.
- Draining the Whey: The whey is drained, and the curds are consolidated.
- Salting: Salt is added for flavor, preservation, and to control moisture.
- Shaping and Pressing (Optional): The curds are shaped and may be pressed to remove excess whey.
- Aging (Ripening): The cheese is aged in a controlled environment, allowing flavors to develop and textures to mature.
Popular Sheep’s Milk Cheeses Around the World
Here are some well-known examples of sheep’s milk cheeses, with a brief description of their characteristics:
| Cheese Name | Origin | Description |
|---|---|---|
| Roquefort | France | A blue cheese known for its sharp, tangy flavor and crumbly texture. It is aged in caves in Roquefort-sur-Soulzon. |
| Pecorino Romano | Italy | A hard, salty cheese commonly grated over pasta dishes. It has a sharp, pungent flavor and a firm, granular texture. |
| Manchego | Spain | A semi-hard cheese with a distinctive zig-zag rind pattern. It has a nutty, slightly sweet flavor and a firm, buttery texture. |
| Feta | Greece | Traditionally made from sheep’s milk or a blend of sheep’s and goat’s milk. It is a brined curd cheese with a salty, tangy flavor and a crumbly texture. |
| Ossau-Iraty | France | A firm, unpasteurized cheese with a nutty, slightly grassy flavor. It is produced in the Pyrenees region. |
| Idiazabal | Spain | A smoked sheep’s milk cheese with a rich, complex flavor. It is traditionally smoked over beechwood. |
Common Mistakes in Identifying Sheep’s Milk Cheese
Misidentification can occur due to blending with other milks or imprecise labeling. Here are some potential pitfalls:
- Confusing with Goat Cheese: Both sheep and goat cheeses can have tangy flavors, but sheep’s milk cheese is generally richer and creamier. Look for labeling specifying “sheep’s milk” or “ewe’s milk.”
- Assuming “Pecorino” always means sheep’s milk: While Pecorino Romano is indeed made from sheep’s milk, the term “Pecorino” simply means “sheep’s milk cheese” in Italian. Other Pecorino cheeses may be made from different types of sheep’s milk or blends.
- Relying Solely on Texture: Texture can be influenced by the cheesemaking process, not just the type of milk. Always verify the milk source on the label.
Frequently Asked Questions (FAQs) About Sheep’s Milk Cheese
Is all Feta cheese made from sheep’s milk?
No, not all Feta cheese is made from sheep’s milk. Traditional Greek Feta is made from sheep’s milk or a blend of sheep’s and up to 30% goat’s milk. However, Feta produced outside of Greece may be made from cow’s milk, and it’s crucial to check the label to confirm the milk source.
Does sheep’s milk cheese have a strong “sheepy” flavor?
The intensity of the “sheepy” flavor varies depending on the breed of sheep, their diet, and the cheesemaking process. Some sheep’s milk cheeses have a mild, nutty flavor, while others possess a more pronounced, earthy aroma. Don’t be afraid to try different varieties to find your preference.
How does the aging process affect sheep’s milk cheese?
Aging significantly impacts the flavor and texture of sheep’s milk cheese. As the cheese ages, enzymes break down proteins and fats, leading to more complex flavors and a firmer texture. Longer aging often results in a sharper, more intense taste.
Can I make sheep’s milk cheese at home?
Yes, making sheep’s milk cheese at home is possible, but it requires sourcing sheep’s milk, which can be challenging in some areas. You’ll also need cheesemaking equipment and a thorough understanding of the process. Start with simple recipes like fresh cheese or ricotta before attempting aged varieties.
What is the best way to store sheep’s milk cheese?
To maintain freshness, store sheep’s milk cheese in the refrigerator, wrapped tightly in parchment paper or cheese paper, then placed in a resealable container. This helps prevent it from drying out and absorbing odors from other foods.
Are there any sheep’s milk cheeses suitable for vegetarians?
The suitability of sheep’s milk cheese for vegetarians depends on the type of rennet used in the cheesemaking process. Traditional rennet is derived from animal sources. However, many cheesemakers now use vegetarian rennet, which is derived from microbial or fungal sources. Check the label or inquire with the cheesemaker to confirm.
What wine pairings work well with sheep’s milk cheese?
Pairing wine with sheep’s milk cheese depends on the cheese’s flavor profile. For example, a crisp white wine like Sauvignon Blanc pairs well with Feta, while a full-bodied red like Cabernet Sauvignon complements Pecorino Romano. Experiment to discover your favorite combinations.
Is sheep’s milk cheese more expensive than cow’s milk cheese?
Generally, sheep’s milk cheese tends to be more expensive than cow’s milk cheese. This is due to several factors, including the lower milk yield of sheep compared to cows and the higher production costs.
What are some good alternatives if I can’t find sheep’s milk cheese?
If sheep’s milk cheese is unavailable, goat cheese can be a reasonable substitute in some recipes, although the flavor will be different. Other options include cow’s milk cheeses with similar textures and flavor profiles, such as a high-quality Parmesan or a nutty Gruyere.
Does sheep’s milk cheese melt well?
The melting properties of sheep’s milk cheese vary depending on the specific cheese. Softer, higher-moisture cheeses like Feta melt readily, while harder, aged cheeses like Pecorino Romano tend to grate better than melt.
Are there any sheep’s milk cheeses that are naturally lactose-free?
While no cheese is completely lactose-free, aged sheep’s milk cheeses often contain very little lactose due to the breakdown of lactose during the aging process. Individuals with mild lactose sensitivities may be able to tolerate these cheeses.
How can I tell if a sheep’s milk cheese is of high quality?
Look for cheeses made with high-quality sheep’s milk from healthy, well-cared-for animals. The cheese should have a pleasant aroma, a consistent texture, and a well-developed flavor profile. Consider purchasing from reputable cheesemakers or cheese shops known for their quality standards.