Previous | Next

Cheese made with milk from sheep. In French, these are often referred to as "Brebis" cheeses.

Hundreds of years ago, these would have been cheaper than cheeses made from cow's milk, as cows weren't kept primarily for milking, and there were no great cow dairy herds or farms. Now, the situation has reversed, and the sheep's milk cheeses are the specialty ones.

Sheep's Milk Cheeses have the longest tradition in Greece, Italy and Spain. France is a relative newcomer to the scene, with most of the influence coming over the Pyrennees across the Spanish border. They are not really a northern thing. You'll find one or two Dutch or British sheep's cheeses, but these are quite new.

Sheep's milk is often referred to as "ewe's milk."

Nutrition
Some people who can't eat goats or cows milk cheeses find that they can eat Sheep's Milk Cheeses.

Also called:

Other entries for: Sheep's Milk Cheeses

Brebis au piment d'Espelette, Brebis des Pyrénées Cheese, Brebis du Lavort Cheese, Brebis du Lochois, Brebis Pardou, Brousse de Brebis, Brousse du Var, Feita Cheese, Katy's White Lavender Cheese, Mutton Button Cheese, Ossau-Iraty Cheeses, Pecorino Cheese, Perail de Brebis, Sheep's Milk Cheeses

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

Other entries for:

Dairy
Butterfat, Butter, Milk, Nondairy Topping