Pecorino romano is a hard, salty Italian cheese made from sheep's milk, often used for grating over pasta or other dishes. The name pecorino means 'ovine' or 'of sheep' in Italian; the name of the cheese, although protected, is a description rather than a brand: [formaggio] pecorino romano means 'sheep's [cheese] of Rome'.
Wensleydale is a style of cheese originally produced in Wensleydale, North Yorkshire, England, but now mostly made in large commercial creameries throughout the United Kingdom. The term "Yorkshire Wensleydale" can only be used for cheese that is made in Wensleydale. The style of cheese originated from a monastery of French Cistercian monks who had settled in northern England, and continued to be produced by local farmers after the monastery was dissolved in 1540. Wensleydale cheese fell to low production in the early 1990s, but its popularity was revitalized by frequent references in the Wallace & Gromit series.
Feta is a Greek brined white cheese made from sheep milk or from a mixture of sheep and goat milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita "spinach pie" and tyropita "cheese pie". It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked, as part of a sandwich, in omelettes, and many other dishes.
Pecorino is an Italian hard cheese produced from sheep's milk. The name pecorino derives from pecora, which means 'sheep' in Italian.
Goat cheese, goat's cheese or chèvre is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world with a variety of recipes, giving many different styles of cheeses, from fresh and soft to aged and hard.
Bryndza or brynza is a sheep milk cheese made across the countries in Central and Eastern Europe, most notably in Slovakia. 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.
Romano cheese is a term used in the United States and Canada for a class of hard, salty cheese suitable primarily for grating similar to pecorino romano, from which the name is derived. In spite of the name, it should not be confused with genuine pecorino romano, which is an Italian product recognized and protected by the laws of the European Union, although United States law allows Romano produced entirely from sheep's milk to be called "pecorino romano".
Liptauer is a spicy cheese spread from Slovak, Austrian and Hungarian cuisine. Liptauer is made with sheep milk cheese, goat cheese, quark, or cottage cheese.
Pecorino sardo is a firm cheese from Sardinia made from sheep's milk, specifically from the milk of the local Sarda sheep. It was awarded denominazione d'origine (DO) status in 1991 and granted protected designation of origin (PDO) protection in 1996, the year in which this European Union certification scheme was introduced. There are two varieties: Pecorino Sardo Dolce, aged for 20-60 days; and Pecorino Sardo Maturo, which is aged more than 2 months.
Sheep milk is the milk of domestic sheep. It is commonly used to make cultured dairy products, such as cheese. Some of the most popular sheep cheeses include feta (Greece), Pecorino romano (Italy), Roquefort (France) and Manchego (Spain).
There are many different types of cheese, which can be grouped or classified according to criteria such as: length of fermentation, texture, production method, fat content, animal source of the milk, and country or region of origin. These criteria may be used either singly or in combination, with no method used universally. The most common traditional categorization is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods.
Pecorino toscano is a firm-textured ewe's milk cheese originating in the Tuscany region of Italy. Since 1996 it has enjoyed protected designation of origin (PDO) status.
Sheep milk cheese is a cheese prepared from sheep milk. 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. Yogurts, especially some forms of strained yogurt, may also be made from sheep milk.
Pecorino di Filiano is a firm cheese from the Basilicata region of Italy made from sheep milk. It was granted protected designation of origin (PDO) in 2007.
Pecorino di Carmasciano, or simply Carmasciano, is an Italian cheese of the pecorino family of cheeses made from sheep's milk. It has been recognized since 2009 by the Italian Ministry of Agricultural, Food and Forestry Policies as a prodotto agroalimentare tradizionale (PAT). Pecorino di Carmasciano was featured at Expo 2015 in Milan.
Moliterno is an Italian pasta filata cheese that is produced in a similar manner to caciocavallo and other pasta filata cheeses.
