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This is a list of sheep milk cheeses. Sheep milk cheese is prepared from sheep milk (or ewe's milk), the milk of domestic sheep . The milk is commonly used to make cultured dairy products , such as cheese .
Sheep milk cheeses from Poland Sheep milk cheeses from France. Sheep milk cheese is a cheese prepared from sheep milk. Well-known cheeses made from sheep milk include the feta of Greece, Roquefort of France, manchego from Spain, the pecorino romano and ricotta of Italy. [1] [2] Yogurts, especially some forms of strained yogurt, may also be made ...
Bryndza or brynza is a sheep milk cheese made across the countries in Central and Eastern Europe, most notably in Slovakia. [1] Bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. The cheese is white, tangy, crumbly and slightly moist. It has characteristic odor and flavor with a notable taste of ...
Greek PDO Kasseri. Kasseri (Greek: κασέρι, Turkish: kaşar [1]) is a medium-hard or hard pale yellow cheese made from pasteurised or unpasteurised sheep milk and at most 20% goat's milk. [2] "
Pecorino siciliano (Sicilian: picurinu sicilianu; lit. ' Sicilian pecorino ') is an origin-protected firm sheep's milk cheese produced in the Sicily region of Italy.This cheese comes from the classical Greek world: in ancient times it was recognized as one of the best cheeses in the world.
The most famous product from Manchega sheep is the Manchego cheese made from their milk. [3] True Manchego cheese must be made from the whole milk of Manchega sheep raised in La Mancha. [3] In La Mancha, Manchego are primarily raised for dairy production, but elsewhere their use is more diversified and they may be raised for meat as well. [1]
Production of this cheese varies, but possible ingredients including bacterial culture, salt, and animal rennet. The cheese is made into wheels weighing 5 kg with a natural, crusty, brownish colored rind with patches of red, orange and yellow. Abbaye De Belloc is aged for 6 weeks to 6 months in cool, humid locations to develop its flavor.
To make Telemea cheese, rennet is added into milk to curdle it. Most commonly, cow's and sheep's milk are used, with goat's and buffalo's being more of a delicacy. The resulting curd is removed and is kept in cheesecloth, pressed overnight, then cut into square pieces. The cheese is then left to mature in brine.