Sheep milk cheese

Well-known cheeses made from sheep milk include the feta of Greece, Roquefort of France, manchego from Spain, the pecorino romano and ricotta of Italy.

Though sheep's milk may be drunk in fresh form,[6] today it is used predominantly in cheese and yogurt making.

Well-known cheeses made from sheep milk include the Feta of Bulgaria and Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano (the Italian word for sheep is pecore) and Ricotta of Italy.

Portuguese sheep milk cheeses include Castelo Branco, Azeitão, Rabaçal, Saloio, Serpa and Serra.

[19] In the Northern region of Hungary another ewes milk cheese, Gomolya is made and it is allowed to ripen outside in the sun for 3 weeks while slung in cheesecloth under an open-roofed shelter.