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Sheep's or ewe's (the female sheep) milk cheese is a cheese more typically found in mountainous areas where cow rearing is difficult or impossible. It has a slightly sweet taste and is high in calcium and zinc. Sheep cheese can fall into many different categories, such as fresh, soft, veined and pressed, so the selection is incredibly varied. The more traditional sheep cheeses hail from Spain and Portugal (dry mountain regions), but also from Greece where Feta is wildly popular. Discover them all below.
Abbaye de Belloc
A Filetta
Ardi-Gasna
Azeitão, Portugal
Brebiou, Béarn, France
Brin d'amour, Corsica
Brique Brebis
Bleu, Corsica
Brocciu, Corsica
Bryndza, Slovakia
Castelo Branco, Portugal
Caillé, South of France
Casu marzu, Italy
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Etorki, Basque Country
Évora, Portugal
Faisselle
Fédou
Fiore sardo, Italy
Fuinhas, Portugal
Feta, Greece
Galluccio
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Jonchée or juncade, Béarn, France
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Lavort
Lou Pérac
Lévejac
Manchego
Montségur au lait de brebis
Moulis pur brebis
Niolo
Ossau-iraty, Basque Country and Béarn, France
Ovalie
Paški sir, Pag (Croatia)
Pecorino, Italy
Pecorino romano, Italy
Pecorino sardo, Italy
Pérail, Aveyron south
Périssellois, Puy de Dôme (Auvergne), France
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Rabaçal, Portugal
Ricotta, Italy
Roquefort, Aveyron south
Santarém, Portugal
Saloio, Portugal
Serpa, Portugal
Serra, Portugal
Tomette de brebis
Tricorne de Marans
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Vastedda della valle del Belìce, Italy
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