Sheep milk cheeses are rich in flavor and creamy in texture. Compared to cow and goat milk cheeses, they have a higher concentration of milk solids and butterfat, with a bonus of 31%-36% more calcium.
Their milking season spans between four to eight months, roughly 120-240 days, and they provide milk once or twice daily. On the remaining days, these small soft animals require rest. Their milk quality is expensive at about $35 per gallon. Springtime sheep milk cheese tastes buttery, floral, and sometimes sharp since their fresh feed affects the flavor quality of their milk. Dry feed also affects the flavor quality, with wintertime sheep milk cheese being lighter in color with an earthy, dry grassy flavor. There are around 10 types of sheep milk breeds, but these are the most common breeds East Fresian, Lacaune, and Awassi.
My favorites include Brebirousse, a sheep's milk brie with B linens. As we explore hard cheeses (in my later blogs), try Manchego. The longer the age, the richer they are in flavor since fresh Manchegos can sometimes be mild in taste.
Middle Eastern cheese desserts like kenefe use ewe's milk akkawi since it's mild and stretchy and balances out the the sweet syrup and the crunchy shredded filo. If you ever get the chance please try this dessert. Super yummy!
