A diverse category of cheeses made from the milk of sheep, known for their rich, buttery flavor, higher fat content, and distinctive tang compared to cow or goat cheeses. They range from soft and fresh to hard and aged, with many famous varieties across Europe and beyond.

Key Characteristics
Origin: Spain, Italy, France, Greece.
Milk source: Sheep's milk.
Texture: Varies widely — soft and creamy (like Brebis), semi-hard (like Manchego), or hard and crumbly (like Pecorino Romano).
Color: Usually ivory to pale yellow.
Flavor: Rich, nutty, and buttery. Often tangy or slightly sweet. More intense than cow’s milk cheeses.
Aging: Fresh Sheep’s Cheese (Brebis, young Feta): Aged only a few days to a couple of weeks, Semi-aged (Manchego semi-curado, Idiazabal, medium Feta): 2–6 months, Aged (Manchego curado or viejo, Pecorino, Roquefort): 6 months to 2 years.