Sheep's-milk cheeses

Feta ( ; ) is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavour is tangy and salty, ranging from mild to sharp. Feta is used in salads, such as Greek salad, and in pastries, notably the filo-based Greek dishes spanakopita , and tyropita . It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked (often grilled), as part of a sandwich,

Ricotta () is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. However, modern ricotta is often made from milk instead of whey. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.

Roquefort (; Languedocien: Ròcafòrt) is a sheep-milk blue cheese from southern France. Though, within differences between legal roqueforts, indistinguishable cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon (in the Occitania region) may bear the name "Roquefort", as it is a recognised geographical indication, and has a protected designation of origin.

Halloumi, or haloumi, is a cheese originating from Cyprus. It is traditionally made from a mixture of goat milk and sheep's milk; however, due to industrial tactics to increase profit, modern halloumi increasingly contains cow's milk. The cheese's texture is often described as "squeaky". It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat alternative among vegetarians. Rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.

Sardinian and Corsican cheese containing live maggots

Manchego (, ) is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years.

Bryndza or brynza is a sheep milk cheese made across the countries in Central and Eastern Europe, most notably in Slovakia and Poland. 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.

Kashkaval is a type of cheese made from the milk of cows, sheep, goats, or a mixture thereof. In Turkey, Albania, Bulgaria, Kosovo, North Macedonia, Romania and Serbia, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). In English-language menus in Bulgaria, kashkaval is translated as 'yellow cheese' (whereas sirene is usually translated as 'white cheese' or simply 'cheese').

dairy product

'''''' () 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.

Spanish cheese

italian cheese

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 in the mountains. The cheese is a traditional holiday cheese in some European countries and is often pan-fried and served with cranberry jam (żurawina) on the side.

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.

Ossau-Iraty () is a Basque cheese made from sheep's milk.

Kefalotyri or kefalotiri () is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece and Cyprus. A similar cheese, Kefalograviera, also made from sheep or goat milk (or both), is sometimes sold outside Greece and Cyprus as Kefalotyri. Depending on the mixture of milk used in the process, the color can vary between yellow and white.

Telemea () is the name of a Romanian cheese traditionally made of sheep's milk. Nowadays the term encompasses cheese made out of cow's milk, and in some cases of goat's, or buffalo's milk.

Spanish cheese

thumb|Greek PDO Kasseri

variety of Spanish cheese with Protected Designation of Origin

cheese produced totally or mostly with ewe's milk

cheese made in Serra da Estrela, Portugal

Palestinian white brined sheep and goat's milk cheese

Graviera ( ) is a cheese from Greece produced in various parts of Greece, the main varieties of which are Crete, Lesbos, Naxos and Amfilochia. It resembles gruyère, a Swiss cheese from whose name "graviera" is derived.

cheese made from sheep's milk in the Extremadura region of Spain

Sirene ( ; /; ; ), also known as "white brine sirene" (), is a type of brined cheese originating from Bulgaria. It is made from the milk of goats, sheep, cows, buffalo or a mixture thereof. It is slightly crumbly, with at least 46–48% of dry matter containing 44–48% of fat. It is commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, in salads, and in baking.

cheese from the Italian island of Sardinia

thumb|upright=1.35|Selection of fresh and cured ġbejniet Ġbejna (; plural '''') is a small round cheese made in Malta from sheep milk, salt and rennet. Most sheep's milk produced in Malta is used for the production of these small cheeses.

Mizithra or myzithra ( ) is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both. It is sold both as a fresh cheese, similar to Italian ricotta, and as a salt-dried grating cheese, similar to Italian ricotta salata. The ratio of milk to whey is usually 7 to 3.

French cheese

Turkish white cheese, made from unpasteurized milk

Croatian variety of hard sheep milk cheese

made in Scotland

English cheese

Manouri () is a Greek semi-soft, fresh white mixed milk-whey cheese made from goat or sheep milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Greece.

Spanish cheese, Castilian sheep cheese and churra

type of cheese

thumb|Saganaki made with pan fried kefalograviera cheese Kefalograviera (Greek: Κεφαλογραβιέρα) is a hard table cheese produced traditionally from sheep's milk or a mixture of sheep's and goat's milk. According to the PDO filing with the EU (see below) the name applies only to cheese produced in Western Macedonia, Epirus, and the regional units of Aetolia-Acarnania and Evrytania.

Mató () is a fresh cheese of Catalonia made from sheep' or goats' milk, with no salt added.

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Portuguese cheese

Italian cheese

Faisselle () is a non-protected French cheese made of raw milk from cows, goats, or sheep. The name comes from the mold in which the cheese is strained: .

Etorki is a firm cheese made in the French Basque country, at Mauléon-Licharre in the Pyrénées-Atlantiques department. It is made from pasteurized sheep milk and pulp pressed, not cooked, then matured for seven weeks.

Romanian cheese

protected designation of origin

Merino sheep's milk cheese

Italian cheese

Spanish blue cheese

brined curd sheep's milk cheese traditionally made in Iran

Anthotyros () (Anthotyro in modern Greek, "flowery cheese") is a traditional fresh cheese. There are dry Anthotyros and fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra. Anthotyros is made with milk and whey from sheep or goats, sometimes in combination. The ratio of milk to whey usually is 9-to-1. It is commonly a truncated cone, but when shipped in containers may be crumbled, as it is removed. It may be unpasteurized, where law allows.

middle Eastern cheese

Italian cheese

Saloio is a brand of Portuguese cheese manufactured in the region of Ponte do Rol, north of Lisbon. It is made from sheep's milk with no salt. It is a firm cheese usually served in small cylinders that are 5 cm wide and 6 cm high.

Oštiepok (Slovak; plural: oštiepky) is a traditional smoked sheep milk cheese made in Slovakia. Oštiepok is a protected trade name under the EU's protected geographical indication.

thumbthumb Robiola is an Italian soft-ripened cheese of the stracchino family. It is from the Langhe region and made with varying proportions of cow's, goat's, and sheep's milk. One theory is that the cheese gets its name from the comune (municipality) of Robbio, in the province of Pavia; another that the name comes from the word rubeole (ruddy) because of the color of the seasoned rind.

Tenili (, ) is a traditional Georgian string cheese from Meskheti region of the country. Tenili cheese is known to be made with the most complicated production techniques of all Georgian cheeses and is enrolled in UNESCO's world heritage list.

Tupí, also known as formatge de tupí, is a fermented cheese of a certain area of the Pyrenees and Pre-Pyrenees made from cows' or sheep's milk.

Italian cheese