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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 .
Abbaye de Belloc is produced from the milk of a centuries-old breed of red-nosed Manech ewes particular to the Basque region, delivered by farms neighboring Belloc Abbey. Production of this cheese varies, but possible ingredients including bacterial culture, salt, and animal rennet. The cheese is made into wheels weighing 5 kg with a natural ...
This category includes cheeses made wholly or partially of Sheep milk (also called "ewe's milk"). Wikimedia Commons has media related to Sheep's-milk cheeses . Contents
Pag cheese or Pag Island cheese (Croatian: Paški sir, [pâːʃkiː sîr]) is a Croatian variety of hard, distinctively flavored sheep milk cheese originating from the Adriatic island of Pag. It is generally regarded as the most famous of all artisan cheeses made in the country and can be found in many markets outside Croatia.
A similar cheese is made in the Slovak Tatra Mountains under the name oštiepok. The cheeses differ in the ratio of their ingredients, the cheesemaking process and the characteristics of the final product. [2] Oscypek needs to be made from at least 60% sheep's milk, and must weigh between 600 and 800g and measure between 17 and 23 cm.
Lanark Blue is a sheep milk cheese produced in Lanarkshire, Scotland. [1] [2] Produced at Ogcastle near to the village of Carnwath by Humphrey Errington since 1985, it is a rich blue-veined artisan cheese. Made from the cheesemaker's own flock's produce, it is one of the first blue ewe's milk cheeses produced in Britain since the Middle Ages.
The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk. The designation queso manchego is protected under Spain's denominación de origen regulatory classification system, [ 2 ] and the cheese has been granted Protected Designation ...
Idiazabal is an aged cheese, from semi-cured to cured, made exclusively from whole unpasteurized sheep's milk. It is produced by strong enzymatic coagulation. The pressed paste can be either uncooked or semi-cooked. It can eventually be externally smoked. The milk used to produce Idiazabal must be whole unpasteurized, with a minimum of 6% fat.