John Myers
The term sheep’s cheese includes all types of cheese made from sheep’s milk. It can be either semi-hard cheese or soft cheese.
Origin
It is difficult to trace back exactly when cheese made from sheep’s milk has existed. However, its origin probably lies in Greece and Italy.
Season
Sheep’s cheese is available all year round.
Taste
Appearance and taste depend on the type of cheese. Soft cheese, matured in brine, tastes intensely aromatic, piquant, and slightly sour-salty. Sheep’s cheese usually tastes more intense than cheese made from cow’s milk.
Use
Sheep’s cheese is used in cold and warm dishes. It tastes delicious cold in salads – for example in a Greek salad with feta – and on bread. Sheep’s cheese develops even more aroma when warm. It is suitable, for example, for omelettes, vegetable fillings, Mediterranean stews, and casseroles as well as for pasta and pizza. Also, try our Baked Feta recipe.
Storage
Use the information on the packaging as a guide or speak to the staff at the cheese counter.
Nutritional value/active ingredients
Sheep’s cheese provides around 290 kcal and around 24 g of fat per 100 g (refers to sheep’s cheese with at least 20% fat in dry matter). It also provides calcium, for example, which is important for maintaining normal bones.
