This is a list of sheep milk cheeses.

Sheep milk cheese 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. Yogurts, especially some forms of st ...

is prepared from

sheep milk Sheep's milk (or ewes' milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese. Some of the most popular sheep cheeses include feta (Greece), ricotta (Italy), and Roquefort (France). Sheep breed ...

(or ewe's milk), the

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulati ...

domestic sheep Sheep or domestic sheep (''Ovis aries'') are domesticated, ruminant mammals typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus '' Ovis'', in everyday usage it almost always refers to domesticate ...

. The milk is commonly used to make cultured

dairy product Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food items in ...

s, such as

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During product ...

Sheep milk cheeses

Abbaye de Belloc Abbaye de Belloc ( eu, Belokeko Abadia) is a French Pyrenees, traditional farmhouse, semi-hard cheese from the Pays Basque region, made from unpasteurized sheep milk, with a fat content of 60%. The cheese is still made in the traditional manner b ...

Abertam cheese Abertam is a traditional Czech farmhouse hard cheese made from sheep milk. It has the shape of an irregular ball with thin yellow to orange natural rind. It is typically used as a table cheese or for melting. Abertam is made in Karlovy Vary, a ...

Anari cheese Anari ( gr, αναρή, tr, nor) is a fresh mild whey cheese produced in Cyprus. Although much less known than other Cypriot cheeses (e.g. halloumi), it gained popularity following publicity. One of the main industrial producers on the island wo ...

Anthotyros Anthotyros () (Anthotyro in modern Greek, "flowery cheese") is a traditional fresh cheese. There are dry Anthotyros and fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra. Anthotyros is made with milk and whey from sheep or ...

* Basco-béarnaise *

Beenleigh Blue cheese Beenleigh Blue is a thin-rinded, unpressed soft blue cheese made from pasteurised ewe's milk and vegetarian rennet produced by the Ticklemore Cheese Company in Ashprington, Devon, England.Beyaz peynir Beyaz peynir (meaning "white cheese" in Turkish) is a brine cheese produced from unpasteurized sheep, cow or goat milk. The cheese has a slightly grainy appearance and is similar to lighvan, feta, sirene and other Balkan The B ...

Brânză de burduf Brânză de burduf (also known as "Brânză frământată"Brânza frământată
at meat-milk.ro ...

Brocciu Brocciu is a Corsican cheese produced from a combination of milk and whey, giving it some of the characteristics of whey cheese. It is produced from ewe's milk. It is notable as a substitute for lactose-rich Italian Ricotta, as brocciu contains ...

Bryndza Bryndza (from Romanian ''brânză'' cheese) is a sheep milk cheese made across much of East-Central Europe, primarily in or around the Carpathian Mountains of Slovakia, Ukraine, Romania and southern Poland. Bryndza cheese is creamy white in ...

Bryndza Podhalańska Bryndza Podhalańska is a Polish variety of the soft cheese ''Bryndza'', from the Podhale region, it is made from sheep's milk. It has a geographical indication under EU law, with ''Protected geographical indications in the European Union, PDO'' st ...

Bundz Bundz - also known as bunc ''(Podhale dialect'') is Goral sheep milk cheese. It is traditionally produced in Podhale. The production process of bundz in the first phase looks the same as the production of oscypek. The milk poured into the "put ...

Cabrales cheese Cabrales (Spanish: ''queso de Cabrales'') is a blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain. This cheese can be made from pure, unpasteurized cow’s milk or blended in the traditional manner with goat and ...

Caciocavallo Caciocavallo is a type of stretched-curd cheese made out of sheep's or cow's milk. It is produced throughout Southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste to ...

Caciotta Caciotta, from the Tuscan , is a type of cheese produced in Italy from the milk of cows, sheep, goats, or water buffalo. Cacciotta has more than a dozen variations. The cheeses are cylindrical in shape and up to weight. The period of ripen ...

Caș Caș () is a type of semi-soft white fresh cheese produced in Romania. It is made by curdling sheep or cow milk with rennet, and draining the whey. The resulting cheese is unsalted or lightly salted. If stored in brine, caș turns into Telemea a ...

* Casciotta d'Urbino *

Castelo Branco cheese Castelo Branco (Portuguese: ''Queijo de Castelo Branco'') is a cheese named after the city of the same name in Portugal, the main city of the district where it is produced. Since 1996 Castelo Branco cheese has had a Protected designation of ori ...

Casu marzu (; literally 'rotten/putrid cheese'), sometimes spelled , and also called , and in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae ( maggots). A variation of this cheese exists also in Corsica ( Fr ...

* Cazelle de Saint Affrique * Cherni Vit *

Corleggy Cheese Corleggy Cheeses is an Irish cheese producer in County Cavan. It was started by Silke Cropp in 1985 using milk from her own goat herd. Today Corleggy make a variety of different cheese from goat's milk, sheep's milk and cow's milk sourced from lo ...

Croglin Croglin is the name of a village, former civil parish, beck (stream), and grange in Cumbria in England. Croglin is a quiet picturesque fellside village between the Pennines and the River Eden, about south-east of Carlisle. The surrounding lan ...

* Crozier Blue *

Dolaz cheese Dolaz cheese is a traditional cheese produced from whey by nomad (Karakoyunlu, Hayta, Honamlı, Sarıkeçili Yörüks) in the Lakes region ( Isparta, Afyon and Antalya) in Turkey. It is generally made from ewe's and goat's milk. See also * Turki ...

Duddleswell cheese Duddleswell is a type of cheese made in England.Juliet Harbutt, ''Cheese'', Willow Creek Press, 1999, p. 12/ref>Juliet Harbutt, ''World Cheese Book'', Dorling Kindersley Ltd, 2009, p. 17/ref> It was created in 1988 at the High Weald Dairy in Ho ...

Etorki Etorki is a firm cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or ...

Feta Feta ( el, φέτα, ) is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it is ...

Fine Fettle Yorkshire Fine Fettle Yorkshire (formerly Yorkshire Feta) is a British cheese made from the milk of sheep produced in North Yorkshire by Shepherds Purse Cheeses. The owner, Judy Bell, was forced to change the cheese's name after an EU ruling meant tha ...

Ġbejna Ġbejna (, plural ''ġbejniet'') is the diminutive of the Maltese word ġobna, which means "cheese"; it is synonymous with the Maltese English word "cheeselet", i.e. "little cheese". The rest of the article describes 'Ġbejna tan-nagħaġ', a typ ...

Graviera Graviera ( el, γραβιέρα ) is a cheese from Greece produced in various parts of Greece, the main of which are: Crete, Lesbos, Naxos and Amfilochia. It resembles gruyère, a Swiss cheese from whose name "graviera" is derived. Graviera is G ...

Halloumi Halloumi or haloumi (, el, χαλούμι, haloúmi; tr, hellim}) is a traditional Cypriot cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point a ...

Idiazabal cheese Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre. It has a somewhat smokey flavor, but is usually un-smoked. The cheese is handmade and covered in a h ...

Jibneh Arabieh Jibneh Arabieh () (also jibni) is a soft white cheese found all over the Middle East. It is particularly popular in the Persian Gulf region. The cheese has a mild taste similar to feta but less salty. The heritage of the product started with Bed ...

Kadchgall Kadchgall is a hard cylindrical cheese that originated from the Pashtuns of Pakistan and Afghanistan. The cheese generally tastes very sweet and is also a little bit salty. For better taste, the cheese is popularly made of sheep milk, although ca ...

* Kars gravyer cheese *

Kashkaval Kashkaval ; bg, кашкавал ; mk, кашкавал ; sr, качкаваљ, kačkavalj; sq, kaçkavall; russian: кашкавал; tr, kaşkaval or ; ar, قشقوان, qashqawān. is a type of cheese made from cow's milk, sheep's milk o ...

Kasseri Kasseri or Kaşar (Greek: κασέρι, Turkish: ''kaşar''Merriam-Webster Unabridged ''kasseri''/ref>) is a medium-hard or hard pale yellow cheese made from pasteurised or unpasteurised sheep milk and at most 20% goat's milk. "Kasseri" is a pro ...

* Kefalograviera *

Kefalotyri Kefalotyri or kefalotiri ( el, κεφαλοτύρι, tr, talar peyniri) is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece Greece,, or , romanized: ', officially the Hellenic Republic, is a country in ...

* La Serena cheese *

Lanark Blue Lanark Blue is a sheep milk cheese produced in Lanarkshire, Scotland. Produced at Ogcastle near to the village of Carnwath by Humphrey Errington since 1985, it is a rich blue-veined artisan cheese. Made from the cheesemaker's own flock's produce ...

* Lavaş cheese *

Lighvan cheese Lighvan ( fa, لیقوان) is a sour, hole filled brined curd cheese traditionally made from sheep's milk in Liqvan, a village in East Azerbaijan, Iran. Processing Lighvan cheese, one of the most popular Iranian traditional cheeses, is a sta ...

Manchego Manchego (officially es, queso manchego, ) is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery textu ...

Manouri Manouri ( el, μανούρι) is a Greek semi-soft, fresh white mixed milk-whey cheese made from goat or sheep milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Gree ...

Mihaliç Peyniri Mihaliç peyniri is an aged sheep's milk cheese from Turkey. Similar to kelle, kefalotyri cheese or beyaz peynir, Mihaliç peyniri is stored in brine. The curds are placed in hot water and stirred, then left in the water to harden and acquire a ...

Mizithra Mizithra or myzithra ( ) is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both. Barron, Rosemary (1991). ''Flavors of Greece.'' William Morrow, It is sold both as a fresh cheese, similar to Italian ''ricotta'', and as a ...

Nabulsi cheese Nabulsi (or naboulsi) is one of a number of Palestinian white brined cheeses made in the Middle East. Its name refers to its place of origin, Nablus, and it is well known throughout the West Bank and surrounding regions. Nabulsi, along with Akk ...

Oscypek Oscypek (pronounced , Polish plural: ''oscypki''), rarely Oszczypek, is a smoked cheese made of salted sheep milk exclusively in the Tatra Mountains region of Poland. Oscypek is made by an expert named "baca", a term also denoting a shepherd in t ...

Ossau-Iraty Ossau-Iraty is an Occitan- Basque cheese made from sheep milk. Origin Ossau-Iraty or Esquirrou is produced in south-western France, in the Northern Basque Country and in Béarn. Its name reflects its geographical location, the Ossau Valley in B ...

* Oštiepok * P'tit Basque * Paddraccio *

Pag cheese Pag cheese or Pag Island cheese ( hr, Paški sir, ) is a Croatian variety of hard, distinctively flavored sheep milk cheese originating from the Adriatic island of Pag. It is generally regarded as the most famous of all artisan cheeses made in the ...

Parlick Fell cheese Parlick Fell is a cheese made from sheep milk in Longridge, Lancashire, England. It is a white cheese with a semi-soft, crumbly texture and a tangy, nutty flavour. The cheese is made by Singletons & Co. It is named after Parlick, one of the hills ...

Pata de mulo cheese Pata de mulo cheese is a type of cheese made from ewe's milk in the Tierra de Campos ''comarca'' of Castilla y León, Spain. It originated as the aged version of the Villalón cheese, a fresh cheese made in Villalón de Campos, Valladolid. Due ...

Pecorino Pecorino cheeses are Types of cheese#Semi-hard or hard cheese, hard Italian cuisine, Italian cheeses made from Sheep milk, sheep's milk. The name "" derives from ''pecora'' which means sheep in Italian language, Italian. Overview Of the six mai ...

* Pecorino di Carmasciano *

Pecorino Romano Pecorino Romano () is a hard, salty Italian cheese, often used for grating, made with sheep's milk. The name "pecorino" simply means "ovine" or "of sheep" in Italian; the name of the cheese, although protected, is a simple description rather t ...

* Pecorino Sardo *

Pecorino Siciliano Pecorino siciliano DOP ( scn, picurinu sicilianu) is an origin-protected firm sheep milk cheese from the Italian island and region of Sicily. This cheese comes from the classical Greek world: in ancient times it was recognized as one of the best ...

* Pecorino Toscano * Pepato * Picón Bejes-Tresviso *

Ricotta Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after t ...

Robiola Robiola is an Italian soft- ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow's, goat's, and sheep's milk. One theory is that the cheese gets its name from the town of Robbio in t ...

* Roncal cheese *

Roquefort Roquefort is a sheep milk cheese from Southern France, and is one of the world's best known blue cheeses. Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort- ...

Saloio Saloio is a brand of Portuguese cheese manufactured in the region of Ponte do Rol, north of Lisbon. It is made from sheep's milk with no salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging ...

* Šar cheese *

Serra da Estrela cheese Serra da Estrela cheese (''Queijo Serra da Estrela'') is a cheese made in the mountainous region of Serra da Estrela in Portugal. Under the name "Queijo Serra da Estrela" it is a Protected designation of origin (PDO) in the European Union as wel ...

* Serpa cheese *

Sirene Sirene ( sq, djathë i bardhë; bg, сирене ; mk, сирење; sr, сир, italics=no/) also known as "white brine sirene" ( bg, бяло саламурено сирене, links=no) is a type of brined cheese made in the Balkans (Sou ...

St James Saint James or St. James may refer to: People Saints *James, brother of Jesus (died 62 or 69), also known as James the Just *James the Great (died 44), Apostle, also known as James, son of Zebedee, or Saint James the Greater ** Saint James Matamor ...

* Sussex Slipcote *

Telemea Telemea () is the name of a Romanian cheese traditionally made of sheep's milk.About Telemea
at cheese.com

Testouri Testouri cheese is a cheese made from sheep milk or goat milk. It is often shaped like an orange (fruit), orange, and is eaten fresh and lightly salted. Testouri cheese is popular in North Africa and the Near East. Testouri is popular in East Afr ...

* Torta del Casar *

Tzfat cheese Tzfat cheese ( he, גבינה צפתית, ''gvina tsfattit'') is a semi-hard salty cheese produced in Israel, originally from sheep's milk. It was first produced in Safed (''Tzfat'' in Hebrew) in 1840 and is still produced there by descendants of ...

Van herbed cheese Van herbed cheese ( tr, Van otlu peyniri) is a type of cheese made out of sheep's or cow's milk. Ripened cheese varieties containing herbs are traditional in Turkey and have been manufactured for more than 200 years in the east and southeast of ...

Vlašić cheese Vlašić cheese ( / ) or Travnik cheese ( / ) is a brined mostly low-fat white cheese made from sheep-milk. Cheese originating from the mountain of Vlašić (Bosnian mountain), Vlašić, just above the town of Travnik in central Bosnia and Herzego ...

Wensleydale cheese Wensleydale is a style of cheese originally produced in Wensleydale, North Yorkshire, England, but now mostly made in large commercial creameries throughout the United Kingdom. The term "Yorkshire Wensleydale" can only be used for cheese that i ...

(though most Wensleydale cheese is made from cow's milk) * Wigmore *

Xynomizithra Xynomizithra or xynomyzithra () is a Greek whey cheese with some added milk; it is a sour variant of Mizithra, and made from ewes' and/or goats' milk. The proportion of full-cream milk is about 15%. It is mainly produced on the island of ...

* Xynotyro *

Zamorano cheese Zamorano ( es, Queso zamorano) is a sheep's milk cheese made in the province of Zamora, Spain. This is a hard cheese which is typically aged about 6 months. The cheeses are turned often and rubbed with olive oil, giving the cheese its characteri ...

References

External links

* {{Cheese Sheep milk cheeses