Types Of Sheep Cheese

From Creamy to Crumbly: Exploring the Diverse Flavors and Textures of Sheep Cheese

Sheep cheese, a hidden gem in the world of artisanal dairy, offers cheese lovers a delightful array of unique flavors and textures. Crafted from the rich, creamy milk of sheep, these cheeses boast a higher fat and protein content compared to their cow and goat milk counterparts, resulting in a more decadent and satisfying taste experience. From the iconic Manchego of Spain to the tangy Feta of Greece and the crumbly Pecorino Romano of Italy, sheep cheeses have been an integral part of traditional European cuisine for centuries.

You can make many of these cheeses right here, check out my beginners guide!

Types of Sheep Cheese

Manchego (Spain)
Manchego is a semi-hard Spanish cheese made from the milk of the Manchega sheep. It has a distinctive herringbone rind and a buttery, slightly nutty flavor that becomes more complex as the cheese ages. Manchego is typically aged for 2 to 24 months, with older cheeses developing a firmer texture and a sharper, more intense flavor.
Manchego is a versatile cheese that can be enjoyed on its own, paired with fruits and nuts, or used in cooking. It is perfect for grating over pasta dishes, salads, or soups, and can also be melted into sauces or used as a topping for crostini and sandwiches.

Pecorino Romano (Italy)
Pecorino Romano is a hard, salty Italian cheese made from sheep’s milk. It has a granular texture and a sharp, tangy flavor that becomes more pronounced as the cheese ages. Pecorino Romano is typically aged for 8 to 12 months, resulting in a firm, dry texture and a strong, savory taste.
Pecorino Romano is most commonly used as a grating cheese, adding a bold, salty flavor to pasta dishes, soups, and salads. It can also be enjoyed on its own, paired with cured meats and olives, or served alongside a glass of robust Italian red wine.

Roquefort (France)
Roquefort is a French blue cheese made from sheep’s milk. It has a crumbly, moist texture and a strong, tangy flavor with a distinct blue mold veining throughout. Roquefort is aged for a minimum of 3 months in natural caves, where it develops its characteristic flavor and appearance.
Roquefort is often enjoyed on its own, spread on bread or crackers, or crumbled over salads. It can also be used in cooking, adding a rich, pungent flavor to sauces, dressings, and dips. Roquefort pairs well with sweet accompaniments like honey, figs, or pears, as well as with dessert wines and ports.

Feta (Greece)
Feta is a soft, brined Greek cheese made from sheep’s milk or a mixture of sheep’s and goat’s milk. It has a crumbly, moist texture and a tangy, salty flavor with a slightly sour finish. Feta is typically aged for a minimum of 2 months in brine, which contributes to its characteristic taste and appearance.
Feta is a staple in Greek cuisine, often used in salads, pastries, and as a topping for pizzas and flatbreads. It can also be enjoyed on its own, drizzled with olive oil and sprinkled with herbs, or paired with olives, tomatoes, and cucumbers for a refreshing appetizer.

Idiazabal (Spain)
Idiazabal is a semi-hard Spanish cheese made from the milk of Latxa and Carranzana sheep. It has a smooth, compact texture and a nutty, slightly smoky flavor, thanks to the traditional practice of smoking the cheese over beechwood or hawthorne. Idiazabal is typically aged for 2 to 12 months, with older cheeses developing a firmer texture and a more complex flavor profile.
Idiazabal is a versatile cheese that can be enjoyed on its own, paired with fruits and nuts, or used in cooking. It is perfect for grating over pasta dishes, salads, or soups, and can also be melted into sauces or used as a topping for crostini and sandwiches.

Ossau-Iraty (France)
Ossau-Iraty is a semi-hard French cheese made from the milk of Manech and Basco-Béarnaise sheep. It has a smooth, supple texture and a nutty, slightly sweet flavor with hints of olive and fresh grass. Ossau-Iraty is typically aged for 3 to 6 months, resulting in a firm, yet creamy consistency and a complex, well-balanced taste.
Ossau-Iraty is often enjoyed on its own, paired with fruits and nuts, or served alongside cured meats and crusty bread. It can also be used in cooking, adding a rich, savory flavor to gratins, quiches, and sandwiches.

Fiore Sardo (Italy)
Fiore Sardo is a hard, aged Italian cheese made from the milk of Sardinian sheep. It has a dense, granular texture and a sharp, tangy flavor with hints of herbs and smoke. Fiore Sardo is typically aged for a minimum of 3 months, with some cheeses aged for up to 2 years, resulting in a firm, dry texture and an intense, complex taste.
Fiore Sardo is most commonly used as a grating cheese, adding a bold, savory flavor to pasta dishes, soups, and salads. It can also be enjoyed on its own, paired with cured meats and olives, or served alongside a glass of full-bodied Italian red wine.

Pecorino Toscano (Italy)
Pecorino Toscano is a semi-hard Italian cheese made from the milk of Tuscan sheep. It has a smooth, compact texture and a mild, slightly nutty flavor that becomes more pronounced as the cheese ages. Pecorino Toscano is typically aged for 20 days to 4 months, with older cheeses developing a firmer texture and a sharper, more complex taste.
Pecorino Toscano is a versatile cheese that can be enjoyed on its own, paired with fruits and honey, or used in cooking. It is perfect for grating over pasta dishes, salads, or soups, and can also be melted into sauces or used as a topping for crostini and sandwiches.

Roncal (Spain)
Roncal is a semi-hard Spanish cheese made from the milk of Latxa and Aragonesa sheep. It has a smooth, compact texture and a nutty, slightly sharp flavor with hints of herbs and grass. Roncal is typically aged for a minimum of 4 months, resulting in a firm, yet creamy consistency and a complex, well-balanced taste.
Roncal is often enjoyed on its own, paired with fruits and nuts, or served alongside cured meats and crusty bread. It can also be used in cooking, adding a rich, savory flavor to gratins, quiches, and sandwiches.

Pecorino Sardo (Italy)
Pecorino Sardo is a hard, aged Italian cheese made from the milk of Sardinian sheep. It has a dense, granular texture and a sharp, tangy flavor with hints of herbs and smoke. Pecorino Sardo is typically aged for a minimum of 2 months, with some cheeses aged for up to 2 years, resulting in a firm, dry texture and an intense, complex taste.
Pecorino Sardo is most commonly used as a grating cheese, adding a bold, savory flavor to pasta dishes, soups, and salads. It can also be enjoyed on its own, paired with cured meats and olives, or served alongside a glass of full-bodied Italian red wine.

Abbaye de Belloc (France)
Abbaye de Belloc is a semi-hard French cheese made from the milk of Manech sheep. It has a smooth, supple texture and a rich, buttery flavor with hints of nuts and caramel. Abbaye de Belloc is typically aged for a minimum of 3 months, resulting in a firm, yet creamy consistency and a complex, well-balanced taste.
Abbaye de Belloc is often enjoyed on its own, paired with fruits and nuts, or served alongside cured meats and crusty bread. It can also be used in cooking, adding a rich, savory flavor to gratins, quiches, and sandwiches.

Zamorano (Spain)
Zamorano is a hard Spanish cheese made from the milk of Churra and Castellana sheep. It has a dense, granular texture and a sharp, tangy flavor with hints of nuts and grass. Zamorano is typically aged for a minimum of 6 months, with some cheeses aged for up to 2 years, resulting in a firm, dry texture and an intense, complex taste.
Zamorano is most commonly used as a grating cheese, adding a bold, savory flavor to pasta dishes, soups, and salads. It can also be enjoyed on its own, paired with cured meats and olives, or served alongside a glass of full-bodied Spanish red wine.

Kefalograviera (Greece)
Kefalograviera is a hard Greek cheese made from sheep’s milk or a mixture of sheep’s and goat’s milk. It has a dense, granular texture and a sharp, salty flavor with hints of nuts and caramel. Kefalograviera is typically aged for a minimum of 3 months, resulting in a firm, dry texture and an intense, complex taste.
Kefalograviera is a versatile cheese that can be enjoyed on its own, grated over pasta dishes and salads, or used in cooking. It is perfect for frying or grilling, as it maintains its shape and develops a crispy, golden-brown exterior when heated.

Kefalotyri (Greece)
Kefalotyri is a hard Greek cheese made from sheep’s milk or a mixture of sheep’s and goat’s milk. It has a dense, granular texture and a sharp, tangy flavor with hints of nuts and spice. Kefalotyri is typically aged for a minimum of 3 months, resulting in a firm, dry texture and an intense, complex taste.
Kefalotyri is most commonly used as a grating cheese, adding a bold, savory flavor to pasta dishes, soups, and salads. It can also be enjoyed on its own, paired with olives and cured meats, or served alongside a glass of robust Greek red wine.

Graviera (Greece)
Graviera is a hard Greek cheese made from sheep’s milk or a mixture of sheep’s and goat’s milk. It has a dense, slightly elastic texture and a sweet, nutty flavor with hints of caramel and butter. Graviera is typically aged for a minimum of 5 months, resulting in a firm, smooth consistency and a complex, well-balanced taste.
Graviera is a versatile cheese that can be enjoyed on its own, paired with fruits and nuts, or used in cooking. It is perfect for grating over pasta dishes, salads, or soups, and can also be melted into sauces or used as a topping for crostini and sandwiches.

Kasseri (Greece)
Kasseri is a semi-hard Greek cheese made from sheep’s milk or a mixture of sheep’s and goat’s milk. It has a smooth, elastic texture and a mild, slightly tangy flavor with hints of butter and nuts. Kasseri is typically aged for a minimum of 3 months, resulting in a firm, yet pliable consistency and a balanced, savory taste.
Kasseri is a popular cheese for grilling or frying, as it maintains its shape and develops a crispy, golden-brown exterior when heated. It can also be enjoyed on its own, paired with fruits and olives, or used in cooking to add a rich, creamy flavor to pastries, sandwiches, and sauces.

Torta del Casar (Spain)
Torta del Casar is a soft, spreadable Spanish cheese made from the milk of Merino and Entrefino sheep. It has a creamy, slightly runny texture and a rich, tangy flavor with hints of herbs and grass. Torta del Casar is typically aged for a minimum of 60 days, resulting in a soft, gooey consistency and a complex, well-balanced taste.
Torta del Casar is best enjoyed as a spread, served with crusty bread or crackers. It can also be used as a dip for vegetables or paired with sweet accompaniments like honey, quince paste, or fig jam.

La Serena (Spain)
La Serena is a soft, spreadable Spanish cheese made from the milk of Merino sheep. It has a creamy, slightly runny texture and a rich, tangy flavor with hints of herbs and grass. La Serena is typically aged for a minimum of 60 days, resulting in a soft, gooey consistency and a complex, well-balanced taste.
Like Torta del Casar, La Serena is best enjoyed as a spread, served with crusty bread or crackers. It can also be used as a dip for vegetables or paired with sweet accompaniments like honey, quince paste, or fig jam.

Berkswell (England)
Berkswell is a hard English cheese made from the milk of East Friesian sheep. It has a dense, slightly crumbly texture and a rich, nutty flavor with hints of caramel and butter. Berkswell is typically aged for 3 to 6 months, resulting in a firm, smooth consistency and a complex, well-balanced taste.
Berkswell is a versatile cheese that can be enjoyed on its own, paired with fruits and nuts, or used in cooking. It is perfect for grating over pasta dishes, salads, or soups, and can also be melted into sauces or used as a topping for crostini and sandwiches.

Spenwood (England)
Spenwood is a hard English cheese made from the milk of East Friesian sheep. It has a dense, slightly crumbly texture and a rich, nutty flavor with hints of caramel and butter. Spenwood is typically aged. It goes well in sandwiches, with nutty flavour wines & cheese boards. A perfect grating cheese and great with salads.