Cow’s and goat’s milk cheeses are very popular but sheep’s milk cheese is still a little less familiar for many of us.
Many of us don’t realise that some of our favourite European cheeses are made with sheep’s milk including Italian pecorino, Greek feta and Spanish Manchego.
Sheep’s milk is very rich and suitable for a range of cheese styles from soft to hard varieties. It can also have a very mild flavor or be quite tangy and earthy. It has more protein, good fats and vitamins than cow’s or goat’s milk and it tends to taste sweeter.
Check out the wide range of sheep’s milk cheeses at Pasadena and Frewville:
Alvaro Manchego is a firm Spanish cheese made with raw sheep’s milk from the Manchega breed of sheep. It has a full flavour with hints of nuttiness and salt and a caramel aftertaste.
La Leyenda from La Mancha in Spain produces a hard sheep’s milk cheese coated with a rind of crushed rosemary. They also produces a delicious cheese made from pasteurised sheep’s milk and infused with Spanish saffron.
Brebirousse D’Argental from France is a soft-ripened, creamy cheese made with pure pasteurised sheep’s milk. It is sweet, savoury, nutty and buttery with a pleasant tangy taste.
Auricchio from Italy produces a Caciotta Novella pecorino which is a smooth, soft-textured hard cheese flavoured and studded with red hot chillies.
Sheep’s milk cheese is deliciously creamy, good for digestion and high in protein although the yield is far lower than that of cow’s or goat’s milk.
It takes about six litres of sheep’s milk to make a kilo of cheese, compared with 10 litres of cow’s milk. On the other hand, a cow can give around 25 litres of milk daily, while a sheep produces one litre, or two at most.