Cheese is one of my favorite kinds of food. You can make some of the most delicious types of cheese from sheep’s milk.
There is something about the rich dairy flavor that makes my stomach cry out in happiness. When I first began to enjoy cheese, I had no idea how many different types of cheese there were.
I used to think all cheese came from cow milk. As I continued to explore the world of sheep milk cheese, I discovered many different types of sheep milk cheese, and I created a list of my favorite ones.
Sheep Milk Cheeses
I hope you explore this list and try some of the cheeses on it; they are all unique and tempting in their own way.
I love blue cheese, and Roquefort cheese is one of my favorites.
The stinky smell and the funky taste make each bite an experience. Of all the blue cheese in the world, Roquefort is one of the most famous, and the French have produced this cheese since the 1100s.
Roquefort cheese is made from sheep’s milk and has a strong, salty flavor.
It is one of the crumblier cheeses, so it does not melt well. I like to devour it with some crackers or a slice of bread.
Feta is one of the most iconic and recognizable types of sheep milk cheese.
Greek food is famous worldwide, in no small part due to how delectable feta cheese is.
Feta cheese is made from sheep’s milk and has a salty, tangy flavor. The Greeks often use it as a topping on salads or as filling in pastries like spanakopita.
If you ever have the chance to try authentic Greek Feta, do it. It is unlike anything else I’ve ever eaten.
Sheep’s milk cheese is particularly popular in the Mediterranean region.
Like the Greeks have Feta cheese, the Cypriots have Halloumi. Halloumi is a delicious, salty cheese you often grill and serve as an appetizer.
Halloumi has a firm texture and does not melt, making it perfect for grilling.
It is also delicious when fried. I like to eat Halloumi with some olives or use it as a topping. Halloumi is often made with both sheep’s milk and goat’s milk.
The French love their cheese, and the people of the world love French cheese.
Idazabal is another type of sheep milk cheese that the French produce.
It is a bit less well-known than some of the other cheeses on this list, but it is no less delicious.
Idiazabal has a smoky flavor, traditionally smoked over beechwood fires. It is a hard cheese, similar to Parmesan, and you can use it as a garnish.
Manchego is one of my personal favorites. This semi-hard cheese has a beautiful nuttiness that I could taste all day.
It originates from the La Mancha region of Spain, hence its name.
The Spanish make Manchego cheese from the milk of Manchega sheep, which gives it a sharp, nutty flavor.
It is often eaten as a snack or used as an ingredient in dishes like salads, pasta, or pizzas. Manchego cheese is one of my favorite cheeses on a cheese board.
Ossau-Iraty is one of the rarer cheeses on this list. Despite how exquisite this cheese is, many people don’t know about it because of the limited amount the French produce each year.
The production of Ossau-Iraty is done in the old way. The milk can only come from specific flocks of sheep, and the sheep can only eat high mountain grass.
As a result, not much of this cheese is produced each year.
Ossau-Iraty is a versatile cheese that I like to use in many different ways. It is a hard cheese with a nutty flavor.
It is delicious on its own or melted into sauces. I like to combine Ossau-Iraty with some fruit or on a crusty piece of bread.
Pecorino Romano is one of the most iconic and recognizable types of sheep milk cheese.
If you have ever eaten at an Italian restaurant, you probably had this cheese grated on your pasta or salad.
Pecorino Romano is a sheep milk cheese from Italy. It is a hard cheese with a sharp, salty flavor.
Pecorino Romano is also enjoyable on its own or as a snack, and I love how salty this cheese is. Each bite is an explosion of savory umami flavor.
Casu Marzu is one of the most extreme cheeses on this list.
While other cheeses require the sheep to graze on certain grasses or only from specific flocks, dairies produce Casu Marzu by allowing cheese fly larvae to eat the cheese!
Yes, you read that correctly. Cheese fly larvae are intentionally added to this cheese to help break down the fats and produce its unique flavor.
The digestive action of the larvae makes the cheese extra soft and gives it a strong, pungent taste.
Casu Marzu is a Sardinian cheese illegal in the European Union and the United States.
I have not been able to try this cheese, but it is on my list of weird things to eat. I am curious to see what the flavor is like.
Fiore Sardo is another Sardinian sheep milk cheese. Unlike Casu Marzu, the Sardinians produce this cheese in a more traditional manner.
You pour the cheese into molds and brine it, giving it a salty flavor.
However, the secret to good Fiore Sardo is the aging process. After several months the flavor of Fiore Sardo is deep and rich. The Sardinians use Fiore Sardo to produce Casu marzu.
I adore Fiore Sardo. I am a big fan of salty hard cheese like this, and I prefer Fiore Sardo to Pecorino Romano or Parmesan cheese.
Fiore Sardo has a unique nutty aftertaste in addition to the salty unctuousness. I can easily eat a whole wheel of this cheese by myself.
Pecorino Tuscano is a sheep milk cheese from Tuscany, Italy.
It has a rich history, and Italians have been making this cheese for over 600 years. Today, it is the third most popular sheep milk cheese in Italy.
It is similar to Pecorino Romano but has a milder flavor. Pecorino Tuscano is a hard cheese that is enticing on its own or as an addition to another dish.
I love the versatility of this cheese. You can use it in many ways to add flavor to your dishes.
Pecorino Toscano is one of my favorite cheeses. I love its milder flavor that allows the other flavors in a dish to shine through.
Queso Roncal is a sheep milk cheese from the Roncal valley in Spain.
It has a mild, nutty flavor with slight notes of honey and butterscotch. The Spanish traditionally produce Queso Roncal with raw sheep milk.
Raw milk is unpasteurized, which can make it dangerous to consume.
However, the fermentation process cleanses the cheese of any harmful bacteria. The mold of Queso Roncal develops an iconic blue-gray mold as it ages.
The mold does not harm the cheese but adds a nice aesthetic to each wheel.
My favorite way to consume Queso Roncal is melted on a sandwich or as a part of fondue.
This cheese melts beautifully; I think the flavors come out the most in this semi-liquid state.
Without Ricotta, no list of different types of sheep milk cheese would be complete.
Ricotta is one of the world’s most delightful and versatile types of cheese. You can use it in sweet or savory dishes.
Ricotta is a fresh cheese, which means it has a short shelf life. You need to consume Ricotta within a few days of buying it. Ricotta is made by curdling milk and then strained to remove the whey.
I love making homemade Ricotta. It is so much fresher and tastier than store-bought Ricotta. I always have a batch of homemade Ricotta in my refrigerator.
I use it to add creaminess to my favorite dishes, on top of toast, or eat it with a spoon!
Sheep Milk Cheeses
- Pecorino Romano
- Casu Marzu
- Fiore Sardo
- Pecorino Tuscano
- Queso Roncal
These are just a few delicious types of sheep milk cheese out there. I encourage you to explore and try as many as you can. Each one has its unique flavor and history. Cheese is an appetizing food that all should enjoy.
Did we leave your favorite sheep milk cheese off the list? Let us know in the comments.
Learn about other popular types of cheese to eat!
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