sheep's cheese

Sheep's cheese (fromage de brebis, queso de oveja) is a fermented dairy product made from the milk of domestic sheep (Ovis aries). Unlike cow's milk cheese, sheep's milk contains higher levels of fat and protein, yielding cheese with a characteristically rich, creamy texture and distinct flavor profile ranging from mild and sweet in fresh varieties to pungent and crystalline in aged examples. Sheep's cheeses are produced worldwide, with notable traditional varieties from the Mediterranean region (such as Pecorino Romano and Feta), the Pyrenees (Ossau-Iraty), and the British Isles (Pecorino and Wensleydale-style variants). The milk undergoes coagulation through the addition of rennet and starter cultures, followed by cutting, cooking, draining, and molding. Aging times vary dramatically—from a few days for fresh cheeses to several years for hard varieties—with the duration significantly influencing flavor development and textural characteristics.

Sheep's cheese serves diverse roles across Mediterranean, European, and Middle Eastern cuisines. Hard, aged varieties like Pecorino Romano are traditionally grated over pasta, risotto, and hearty soups, offering sharp, salty notes. Soft, fresh sheep's cheeses—such as Feta—are crumbled into salads, stuffed into pastries, or served as part of cheese boards. Semi-soft varieties feature in cheese boards, alongside cured meats and fruit, while some are melted into sauces or incorporated into traditional dishes like saganaki (fried cheese). The milk's higher fat content produces creamier textures than cow's cheese at comparable ages, making sheep's cheese particularly valued in traditional Mediterranean cooking where it pairs well with olives, legumes, and herbs such as oregano and thyme.