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Pepato is a semi-hard sheep milk cheese with peppercorns.
About one third of "traditional" Liptauer consists of bryndza, a sheep milk cheese.
Lanark Blue is a sheep milk cheese produced in Lanarkshire, Scotland.
Bryndza is a sheep milk cheese made in Poland, Slovakia and Ukraine.
Roncal (Erronkariko gazta in Basque) is a hard, creamy sheep milk cheese.
In Slovakia korbáčiky is made which is a salty sheep milk cheese, available smoked or unsmoked.
Kačkavalj yellow sheep milk cheese (Caciocavallo)
This ranch specializes in sheep milk cheese such as feta, ricotta, picodon and criollo/crottin.
Bundz (also known as bunc (Podhale dialect) is Polish sheep milk cheese.
Oštiepok (Slovak; plural: oštiepky) is a traditional smoked sheep milk cheese made in Slovakia.
Liptauer is a spicy cheese spread made with sheep milk cheese, goat's milk cheese, quark cheese or cottage cheese.
Pecorino Siciliano (Sicilian: Picurinu sicilianu) is an origin-protected firm sheep milk cheese from the Italian island and region of Sicily.
Paški sir (English translation, cheese from the Island of Pag) is a hard, distinctively flavored sheep milk cheese from the Croatian island of Pag.
On March 25, Melissa Kelly, the chef of the Old Chatham Sheepherding Company Inn in Old Chatham, N.Y., will prepare food using sheep milk cheeses.
Usually, all dishes are brought together to the table at once, except maybe for desserts which typically consists of guava candied in syrup with anise and cinnamon served with a tangy and pungent white Sheep milk cheese.
But there are some worthwhile cheeses, among them Letty Kilmoyer's Hubbardston Blue from Massachusetts, the basic Comte from France and the irresistibly rich, tangy sheep milk cheeses, including Crottonese, at the Sardinian booth.
Casu marzu (also called casu modde, casu cundídu, casu fràzigu in Sardinian language, or in Italian formaggio marcio, "rotten cheese") is a traditional Sardinian sheep milk cheese, notable for containing live insect larvae.
Deviled eggs, cold steak, cold salads, salmon-omelet, pancakes, a spicy cheese spread made with sheep milk cheese called körözött, caviar, foie gras, fruit salads, compote, fruit yogurts, fruit juices, champagne and pastries, cakes and cookies may be served.
A spinach salad with bacon, caramelized onions, manchego (a Spanish sheep milk cheese), candied walnuts and a light cider vinaigrette worked nicely, as did a salad of four kinds of roasted baby beets with frisee, feta, candied walnuts and grapefruit dressed with a champagne vinaigrette.
The chef had a sure hand with crisp, fresh brocciu (sheep milk cheese) croquettes, strong-tasting Corsican-style fish soup smoothed with aioli, braised monkfish in a seafood reduction, moist swordfish wrapped in pancetta and spiked with a forceful anchovy sauce, and fresh sardines perfumed with wood fire smoke.
