Top 4 types and names of sheep's milk cheeses, benefits and harm to the body

The ancient Romans learned how to make sheep cheese, and since then the valuable product has become an indispensable part of the Mediterranean diet. It is considered a delicacy and is suitable for self-consumption and cooking. The production of cheese from sheep's milk is common in the mountainous regions of the Mediterranean countries, Western Asia and the Middle East, where sheep farming is developed.

Composition and calorie content

The cheese is made from sheep's milk, to which enzymes and lactic acid bacteria are added to facilitate the coagulation process. In some industries, milk is melted by adding salt. Nutritional value 100 g:

• 15 g proteins;
• 8 g carbohydrates;
• 28 g fat.

Calorie content - 350 kcal per 100 g. Despite the large number of calories, the sheep product is considered dietary, suitable for those who practice a healthy diet and a raw food diet.

Sheep cheese contains a lot of useful substances that maintain body tone, help maintain youth, health and good emotional state:

• vitamins – ascorbic acid (vitamin C), retinol (A), calciferol (D), tocopherol (E), riboflavin (B₂), folic acid (B₉), cobalamin (B₁₂);
• mineral elements - potassium, calcium, phosphorus, zinc, magnesium, iron, sulfur;
• linoleic acid, which supports metabolic reactions.

Sheep's milk contains 3 times more ascorbic acid and 2 times more iron than cow's milk. The content of potassium, calcium and phosphorus is also increased. Fats and proteins that form the basis of dairy products are easily absorbed by the body.

Types and names of sheep cheese

Hard and soft varieties of rennet cheese with different fat contents and the addition of flavoring ingredients, as well as whey and brine products are prepared from sheep's milk.

Hard cheeses

Sheep's milk is most often used to create a classic Mediterranean product - hard cheese. Its main suppliers are Spain and Italy. The most common Italian sheep cheese is pecorino (from the Italian “pecora” - “sheep”).It was produced by the ancient Romans. The peculiarity of the species is the granularity of the structure, which intensifies as the product matures. Different regions of Italy produce their own varieties of Pecorino:

1. Romano is the variety most common outside Italy, exported to various countries since the 19th century. Milk from Sardinian and Tuscan sheep is used for production. The color is light straw, the consistency is dense, with small holes and a spicy-salty taste. Ripens in 10-12 months.
2. Sardo is a Sardinian variety with more richness and piquancy of taste, but less saltiness. It can be soft, ripening in 30-60 days, and hard, ripening longer.
3. Toscano is a Tuscan variety characterized by a soft taste and intense aroma, covered with a red or black rind. It can be soft, ripening in 20 days, and semi-hard, requiring 5-6 months to be ready.
4. Siciliano is a Sicilian cheese, ripened for at least 4 months according to the ancient method in wicker boxes, and therefore has an uneven rind. The taste is spicy, with fruity notes.

Also popular in Italy is fiore sardo (from Italian - “Sardinian flower”), prepared exclusively from the milk of Sardinian sheep, which consume natural food without additives. The cheese mass is immersed in brine for several hours, smoked for 2 weeks, and finally treated with a mixture of salt, olive oil and vinegar. Another Italian cheese is medoro, which has a rich taste with a slight pungency.

Spain has many mountainous areas where sheep farming and the production of high-quality cheese are developed. The most popular varieties:

1. Zamorano is a Castilian cheese aged in olive oil. It matures for 6 months, has a textured crust and a salty-sour taste.
2. Manchego is a light yellow Castilian product.It can be semi-hard, tender, ripening in 3-4 months, and hard, up to a year old, characterized by richness of taste.
3. Roncal is a variety from Navarre with a brown rind and a slightly spicy taste. Ripens for 4 months.
4. Idiazabal is a product produced in the Basque region. The taste is light, with a pleasant piquancy. There are smoked varieties.

Soft cheeses

Soft sheep cheese comes in the following varieties:

1. Caciotta is an Italian capitate product, divided into several varieties according to the speed of ripening: from 5 days to 3 months. The structure is dense, there are no holes. The tastes are different: from soft creamy to piquant. The composition often includes flavoring additives.
2. Serra da Estrela is a Portuguese cheese produced in limited quantities. It reaches maturity in a month and acquires a soft and thick structure.
3. Roquefort is the most famous French variety with a semi-soft consistency. For preparation, only milk from Lakon sheep is used. Spores of blue noble penicillin mold are added to the ripening cheese mass with a syringe. The product matures in limestone grottoes in the southern province of Rouergue on oak shelves. It has a soft crumbly structure, a smooth and moist crust, a rich taste with pleasant spice and nutty notes.

Brine

Sheep's pickled cheese matures in brine and does not have a rind. Fat content – ​​40-45%. The product is in demand in Mediterranean countries and Eastern Europe.

Popular varieties:

1. Feta is a Greek cheese made from goat and sheep milk. The consistency is thick and creamy. Easily cut into square pieces for serving. The taste is spicy, salty.
2. Motal is an Armenian and Azerbaijani product with the inclusion of thyme. The consistency is soft, aging occurs in leather wineskins.
3. Halloumi is a Cypriot product made from goat and sheep milk.It melts tightly, so it can be fried. The taste is salty; mint is often used as a flavoring additive.
4. Brynza is the most common sheep product in Eastern European countries. Similar to feta, but denser, sour, less fatty.

Serum

After making hard and soft cheese, whey remains, containing the protein albumin. It is used to prepare whey products.

The following whey varieties are available:

1. Ricotta made from unsalted whey from several types of milk. The consistency is curdled, the protein concentration is high.
2. Broccio is a Corsican product with a creamy consistency with a spicy-sweet taste and an intense creamy aroma. When cooking, add milk (up to 25% by volume). Maturity occurs after 2 days, but ripening for many months is possible.
3. Vurda is a Balkan and Carpathian cheese. Milk is added to the whey (up to 20% by volume).

Useful properties of the product

Sheep cheese has a positive effect on the functioning of the human body, when regularly included in the diet:

• normalizes digestion;
• maintains normal blood sugar levels;
• stimulates metabolism;
• helps you lose weight faster;
• supports the functioning of the visual organs;
• tones the body, fills it with energy;
• prevents the formation of malignant tumors;
• reduces the likelihood of developing atherosclerosis.

For women

Sheep cheese, when consumed regularly, prolongs youth and strengthens hair follicles and nails. It is recommended that pregnant women consume dairy products to replenish the calcium deficiency taken from the mother's body by the embryo. This will prevent baldness and tooth loss.Folic acid in the product is necessary for the full development of the fetal nervous system.

For men

The nutritious dairy product is recommended for men engaged in heavy physical work. Its benefits include strengthening muscles and skeleton, eliminating joint pain, and filling the body with energy to overcome stress.

For children

Sheep cheese can be given to children over 3 years of age as a rich source of calcium and other minerals necessary for the full development of the child’s skeleton and the prevention of rickets. The daily portion at this age is 15-20 g. Before this age, a child should not eat cheese, since the product, rich in proteins and minerals, puts too much strain on children’s kidneys. Products with mold and spicy flavors, as well as those that have been smoked, should not be given to children under 7 years of age. You should not treat your child to salty and fatty varieties of dairy products.

Possible harm and contraindications

Sheep cheese should not be included in the diet if:

• peptic ulcer, gastritis, colitis, other acute pathologies of the digestive tract;
• renal failure;
• hypertension, disruption of the heart and vascular system;
• swelling caused by heart and kidney problems.

Excessive consumption of cheese disrupts the functioning of the stomach and heart, worsens chronic diseases of the digestive system, and causes extra pounds to appear.

Sheep cheese is rich in minerals, salts, and fats. When these substances enter the body in excess, they cause serious functional disorders.

If you have pathologies of the heart, blood vessels, urinary and digestive systems, before including dairy products in your diet, you should consult with a nutritionist and your doctor.

What do you eat it with and how to store it?

Sheep cheese is widely used in cooking. It is used as an ingredient in cold appetizers and hot dishes of Eastern European, Middle Eastern and Mediterranean cuisines: vegetable salads, sandwiches, rolls, soups, pasta, pizza. It is added to sauces, baked goods, and confectionery products. Sheep's milk cheese is an excellent independent snack for dry wines, especially if it is supplemented with fruits, nuts, dried fruits, and natural honey.

Sheep cheese can be stored on the refrigerator shelf for no more than 3 months. For storage, it is wrapped in parchment to prevent drying out. The brine product is kept in a plastic container and filled with brine. It is permissible to store, wrapped in foil, but not longer than 5 days. There are many varieties of sheep cheese, everyone can choose according to their taste preferences. When used in moderation, the product benefits both adults and children.