Sheep's Milk

Sheep’s milk lies somewhere on the spectrum between cow and goat: its flavor is not as acidic as goat, but more complex than cow. Used to make cheese all over Italy, it is the milk of choice in the central and southern regions known for their pecorino traditions. Sheep’s milk cheeses are often light in color, slightly sweet, and taste increasingly nutty with age. Sheep produce a quarter of the milk cows do, and their rich milk is higher in sugar, fat, and protein than any other milk used for cheese.