Cheese made from sheep's milk holds a special place in the world of dairy products, celebrated for its rich flavors and unique textures. While cow's milk cheeses are more common globally, sheep's milk cheeses are cherished in many cultures for their distinctive qualities and historical significance. If you're curious about what sheep cheese is called, its varieties, and how to enjoy it, this comprehensive guide will provide all the insights you need.
What is Sheep Cheese Called
Sheep cheese is commonly referred to by various names depending on the region, tradition, and specific type of cheese. The most well-known term for sheep cheese is Pecorino, a name derived from the Italian word for sheep ("pecora"). However, there are many other types of sheep milk cheeses around the world, each with unique names, characteristics, and culinary uses. Understanding these names helps cheese enthusiasts and consumers appreciate the diversity and richness of sheep-derived dairy products.
Popular Types of Sheep Cheese and Their Names
Across different countries and cultures, sheep cheese is celebrated in numerous varieties. Here are some of the most renowned types:
- Pecorino (Italy): An umbrella term for Italian sheep's milk cheeses, with notable varieties including Pecorino Romano, Pecorino Sardo, Pecorino Toscano, and Pecorino Siciliano. Each has unique flavor profiles and textures, ranging from sharp and salty to mild and crumbly.
- Feta (Greece): Traditionally made from sheep's milk or a blend of sheep and goat's milk, Feta is a brined cheese with a crumbly texture and tangy flavor. It is an essential ingredient in Greek salads and dishes.
- Roquefort (France): A famous blue-veined sheep's milk cheese aged in caves, Roquefort offers a creamy texture and strong, tangy flavor with characteristic blue mold veins.
- Manchego (Spain): Made from Manchega sheep's milk, this cheese has a firm, buttery texture and a nutty, slightly tangy flavor. It is often enjoyed with bread and wine.
- Ricotta di Pecora (Italy): A soft, fresh cheese made from sheep's milk whey, used in both sweet and savory dishes.
- Churra (Spain): A mild, semi-soft cheese derived from Churra sheep, often enjoyed young or aged for more flavor.
Understanding the Terminology and Regional Names
The naming of sheep cheese often reflects regional traditions and language. Here are some insights:
- Pecorino: Italy's most famous sheep cheese, with regional varieties named after their areas of origin. For example, Pecorino Romano is aged and salty, perfect for grating over pasta.
- Feta: While Greek in origin, similar brined cheeses made from sheep's or goat's milk are produced in other countries under different names, such as Bulgarian "Sirene".
- Roquefort: Protected by Appellation d'Origine Contrôlée (AOC), meaning it must be produced in the Roquefort-sur-Soulzon region of France using specific methods.
- Manchego: Named after the La Mancha region, this cheese has protected designation of origin (PDO) status.
Recognizing these terms can help consumers select authentic and high-quality sheep milk cheeses, and appreciate their regional heritage.
How Sheep Milk Cheese Differs from Cow's and Goat's Milk Cheeses
Sheep's milk cheeses are distinguished by their rich, intense flavors and often more concentrated profiles compared to cow's and goat's milk cheeses. The differences include:
- Flavor: Sheep's milk has a higher fat and protein content, resulting in cheeses that are creamier, more flavorful, and sometimes more pungent.
- Texture: Often firmer or crumbly, with some varieties being soft and fresh, depending on aging processes.
- Nutritional Content: Richer in calories, calcium, and other nutrients, making sheep cheese a nutrient-dense option.
These qualities make sheep cheese particularly suitable for grating, melting, or serving as a standalone delicacy.
Practical Tips for Choosing and Enjoying Sheep Cheese
If you're interested in exploring sheep cheese, here are some practical tips:
- Identify the Type and Region: Choose based on your flavor preference—sharp and salty (like Pecorino Romano) or mild and creamy (like Ricotta di Pecora). Regional varieties often have distinct characteristics worth exploring.
- Check for Authenticity: Look for cheeses with protected designation of origin (PDO) labels, such as Pecorino Romano or Manchego, to ensure quality and authenticity.
- Pair with Complementary Foods: Sheep cheese pairs well with fruits (figs, grapes), nuts, crusty bread, and wines like Chianti, Rioja, or French reds.
- Use in Cooking: Sheep cheese adds depth to pasta dishes, salads, and baked recipes. Grate Pecorino over pasta or melt Feta into Mediterranean stews.
- Storage Tips: Keep sheep cheese wrapped in parchment or cheese paper in the refrigerator. Consume fresh varieties within a few days and aged cheeses within their recommended shelf life.
Summary: Key Points About Sheep Cheese Names and Characteristics
In summary, sheep cheese, known by names like Pecorino, Feta, Roquefort, and Manchego, offers a diverse range of flavors, textures, and culinary uses. Its rich, concentrated profile results from the high fat and protein content of sheep's milk, making it a prized choice for cheese lovers worldwide. Regional designations and traditional methods ensure authenticity and quality, enriching the experience of tasting and cooking with these cheeses. Whether enjoyed on its own, grated over pasta, or incorporated into gourmet dishes, sheep cheese provides a distinctive addition to any culinary repertoire.
References
- Bell, S. (2007). The World of Sheep's Milk Cheeses. Cheese Journal.
- González, M., & Llorente, M. (2015). Regional Sheep Milk Cheeses of Europe. Journal of Dairy Science.
- European Commission. (2020). Protected Designations of Origin and Protected Geographical Indications for Cheeses. Retrieved from europa.eu
- Martín, M., & García, M. (2018). Nutritional and Sensory Characteristics of Sheep Milk Cheeses. Food Chemistry.
- Sheep's Milk Cheese Guide. (2022). Cheese.com. Retrieved from cheese.com