Manchego is a Spanish sheep's milk cheese produced in the region of La Mancha. Its rich, buttery flavor and firm texture make it Spain's most popular cheese.

More and more farmers throughout the country are experimenting with what to make with sheep milk, from creamy yogurt to delicious cheese.

Aug 13, 2016 - Private Trade from jalutaja (Estonia)

Many people think they’ve never had sheep’s-milk cheese before only to discover that they’re already big fans of it. Spain’s famed Manchego must be made with sheep’s milk, as must Rome’s delightfully salty and tangy Pecorino Romano. We cook with them regularly, but they’re just a small sampling of what you can find. We’re focusing our attention on other exceptional cheeses around the world and in the United States.

"Sheep's milk cheeses" is a term referring to cheese made with milk from sheep. In French, these are often referred to as "brebis" cheeses, and in Italian, as "pecorini". Historically, sheep's milk cheeses used to be more common that cow's milk cheeses.

We'll be delving into differences between goat cheese and sheep cheese in terms of nutritional values, properties (smell, taste, appearance, etc.), and use cases. We'll also be showcasing the different types of goat and sheep cheese available in the dairy market, as well as recipes made using them. Read here...

From Croatia and France to Tennessee, you can find an eclectic array of cheeses made with nutty, sweet sheep’s milk.

As a class, pecorinos are relatively simple cheeses to make. Many recipes have changed little since Roman times.

Here's an easy recipe for a beginning cheesemaker to try. Make feta at home with just a few ingredients and simple steps!