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List Of Sheep Milk Cheeses
This is a list of sheep milk cheeses. Sheep milk cheese is prepared from sheep milk (or ewe's milk), the milk of domestic sheep. The milk is commonly used to make cultured dairy products, such as cheese. Sheep milk cheeses * Abbaye de Belloc * Abertam cheese * Anari cheese * Anthotyros * Basco-béarnaise * Beenleigh Blue cheese * Beyaz peynir * Brânză de burduf * Brocciu * Bryndza * Bryndza Podhalańska * Bundz * Cabrales cheese * Caciocavallo * Caciotta * Caș * Casciotta d'Urbino * Castelo Branco cheese * Casu marzu * Cazelle de Saint Affrique * Cherni Vit * Corleggy Cheese * Croglin * Crozier Blue * Dolaz cheese * Duddleswell cheese * Etorki * Feta * Fine Fettle Yorkshire * Ġbejna * Graviera * Halloumi * Idiazabal cheese * Jibneh Arabieh * Kadchgall * Kars gravyer cheese * Kashkaval * Kasseri * Kefalograviera * Kefalotyri * La Serena cheese * Lanark Blue * Lavaş cheese * Lighvan cheese * Manche ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheep Milk Cheese
Sheep milk cheese is a cheese prepared from sheep milk. Well-known cheeses made from sheep milk include the feta of Greece, Roquefort of France, manchego from Spain, the pecorino romano and ricotta of Italy. Yogurts, especially some forms of strained yogurt, may also be made from sheep milk. Nutrition and production Sheep have only two teats, and produce a far smaller volume of milk than cows. However, as sheep's milk contains far more fat, solids, and minerals than cow's milk, it is ideal for the cheese-making process. It also resists contamination during cooling better because of its much higher calcium content. Sheep milk contains 4.8% lactose, more lactose than cow milk, and is therefore not an alternative for people who are lactose intolerant. Though sheep's milk may be drunk in fresh form, today it is used predominantly in cheese and yogurt making. Well-known cheeses made from sheep milk include the Feta of Bulgaria and Greece, Roquefort of France, Manchego f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Abertam Cheese
Abertam is a traditional Czech farmhouse hard cheese made from sheep milk. It has the shape of an irregular ball with thin yellow to orange natural rind. It is typically used as a table cheese or for melting. Abertam is made in Karlovy Vary, a famous spa town. The natural pastures of this mountainous part of Bohemia provide the sheep with a rich diet that is revealed in the robust flavour of the hard pressed cheese. The cheese ripens in two months. See also * List of cheeses This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors dep ... References Czech cheeses Sheep's-milk cheeses {{cheese-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caciotta
Caciotta, from the Tuscan , is a type of cheese produced in Italy from the milk of cows, sheep, goats, or water buffalo. Caciotta has more than a dozen variations. The cheeses are cylindrical in shape and up to in weight. The period of ripening is brief and the soft, yellow rind surrounds a white or yellowish body which is soft in texture and mild in flavour. Both artisanal and industrial production Industrial production is a measure of output of the industrial sector of the economy. The industrial sector includes manufacturing, mining, and utilities. Although these sectors contribute only a small portion of gross domestic product (GDP), they ... are common. See also * List of Italian cheeses References Cuisine of Tuscany Italian cheeses Cow's-milk cheeses Sheep's-milk cheeses Goat's-milk cheeses Water buffalo's-milk cheeses {{italy-cheese-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caciocavallo
() is a type of ('stretched-curd') cheese made out of sheep's or cow's milk. It is produced throughout southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste to the aged southern Italian provolone cheese, with a hard edible rind. Etymology The Italian name of the cheese literally means 'horse cheese' and it is generally thought that the name derives from the fact that two cheese forms are always bound together with rope and then left to mature by placing them ''a cavallo'', i.e. straddling, upon a horizontal stick or branch. History A sort of was first mentioned around 500 BC by Hippocrates, emphasising the "Greeks' cleverness in making cheese". Columella in his classic treatise on agriculture, ''De re rustica'' (35–45 CE), described precisely the methods used in its preparation, making it one of the oldest known cheeses in the world. Types of cheese with names similar to are common throughout ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabrales Cheese
Cabrales (Spanish language, Spanish: ''queso de Cabrales'', Asturian language, Asturian: ''quesu Cabrales'') is a blue cheese made in the Artisan cheese, artisan tradition by rural dairy farmers in Asturias, Spain. This cheese can be made from pure, unpasteurized cow’s milk or blended in the traditional manner with goat and/or sheep milk, which lends the cheese a stronger, spicier flavor. Official Spanish government regulatory board (in Spanish: see ext. refs for translation) All of the milk used in the production of Cabrales must come exclusively from herds raised in a small zone of production in Asturias, in the mountains of the Picos de Europa. Production The milk is first heated and curds, curdled by the addition of rennet. The whey is removed from the curds, which are then packed into cyl ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bundz
Bundz () or budz (), also known as bunc in the Podhale dialect, is a cheese traditionally produced in the Carpathian region of Poland and Ukraine. The first phase of bundz production follows the same process as that of oscypek. The milk poured into the "putara" is hagged, which means that the protein is truncated by enzymes contained in rennet, extracted from the stomachs of young calves. The resulting cheese curd is then brewed for a few minutes at a temperature of about 70 °C. The cheese is strained on the canvas in the form of large lumps. A mild cheese is obtained. The drink żętyca is also made from the whey produced during bundz production. See also * Bryndza Podhalańska, a Polish variety of soft cheese made from sheep milk. * Oscypek Oscypek (, Polish plural: ''oscypki''), rarely oszczypek, is a smoked cheese made of salted sheep milk exclusively in the Tatra Mountains region of Poland. Oscypek is made by an expert named "baca", a term also denoting a shepherd ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bryndza Podhalańska
Bryndza Podhalańska is a Polish variety of the soft cheese '' Bryndza'', from the Podhale region, it is made from sheep's milk Sheep milk is the milk of Sheep, domestic sheep. It is commonly used to make cultured Dairy product, dairy products, such as cheese. Some of the most popular sheep cheeses include feta (Greece), pecorino romano (Italy), Roquefort (France) and Ma .... It has a geographical indication under EU law, with '' PDO'' status. References See also * Bryndza Podhalańska in Poland Language Sheep's-milk cheeses Polish cheeses Cheeses with designation of origin protected in the European Union Polish products with protected designation of origin Culture of Lesser Poland Voivodeship {{cheese-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bryndza
Bryndza or brynza is a sheep milk cheese made across the countries in Central and Eastern Europe, most notably in Slovakia and Moldova. Bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. The cheese is white, tangy, crumbly and slightly moist. It has characteristic odor and flavor with a notable taste of butyric acid. The overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. Recipes differ slightly across countries. Bryndza is an essential ingredient in preparing traditional Slovak dishes such as ''podplamenníky s bryndzou'' or '' bryndzové halušky''. Etymology ''Bryndza'' or ''Brynza'', a word borrowed from Romanian ''brânză'' ("cheese"), is used in various European countries, due to its introduction by migrating Vlachs. The word '' brânză'' () is simply the generic word for "cheese" in Romanian. According to the Romanian Explanatory Dictionary the etymology of ”brânză ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brocciu
Brocciu () is a Corsican cheese produced from a combination of milk and whey, giving it some of the characteristics of whey cheese. It is produced from ewe's milk. It is notable as a substitute for lactose-rich Italian Ricotta, as brocciu contains less lactose. Produced on the island of Corsica, brocciu is considered the island's most representative food. Like ricotta, it is a young white cheese and is paired frequently with Corsican white wines. It has been described as "the most famous cheese" in Corsica. The word brocciu is related to the French word '' brousse'' and means fresh cheese made with goat or ewe's milk. Brocciu is made from whey and milk. First, the whey is heated to a low temperature of just a few degrees below and then ewe's milk is added and further heated to just a bit below . After heating, the cheese is drained in rush baskets. The cheese is ready for consumption immediately, although it may be ripened for a few weeks ( or ''brocciu vechju''); the i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brânză De Burduf
Brânză de burduf (also known as "brânză frământată"Brânza frământată at meat-milk.ro ()) is a salty type of Romanian , made with sheep (or occasionally buffalo) milk. It has a strong flavour and is slightly soft in texture. Processing To obtain it, sweet maturated caş (an -like cheese known as " caş dospit") is cut into small pieces, salted and then hand-mixed in ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beyaz Peynir
Beyaz peynir (, ) is a brine cheese produced from unpasteurized sheep, cow or goat milk. The cheese has a slightly grainy appearance and is similar to lighvan, feta, sirene and other Balkan white cheeses. Vegetable rennet is added to the sheep's milk as a clotting agent. Once the curds are produced, they are pressed, chopped, and strained before being cut into blocks that are salted and placed in a brine solution for approximately six months. ''Beyaz peynir'' is produced in a variety of styles, ranging from non-matured cheese curds to a quite strong mature version. It is eaten plain, for example as part of the traditional Turkish breakfast, used in salads, and incorporated into cooked foods such as '' menemen'', ''börek'', ''gözleme'' and ''pide''. See also *Turkish cuisine Turkish cuisine () is largely the heritage of Ottoman cuisine, Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk Empire, Seljuk cuisine and the Turkish diaspora. Turkish cuisine wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beenleigh Blue Cheese
Beenleigh Blue is a thin-rinded, unpressed soft blue cheese made from pasteurised ewe's milk and vegetarian rennet produced by the Ticklemore Cheese Company in Ashprington, Devon, England.The Cheese Companion – Judy Ridgway p. 57.Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers - Gianaclis Caldwell p. 218. The cheese originated in the 1980s with a limited line by Robin and Sari Congdon, and thereafter became available to consumers throughout the year. Originally made by Robin Congdon in the 19 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
