Practical ingredient guide
Sheep’s cheese
Semi-mature sheep’s milk cheese, firm and aromatic, suitable for cutting into wedges or cubes.
Dairy and cheese
All year round
Home-style
What it offers and why to use it
Semi-mature sheep’s milk cheese, firm and aromatic, suitable for cutting into wedges or cubes. Remove inedible rinds before weighing and slice thinly for salads.
Flavour profile
Rich dairy flavour, salty and nutty.
From shopping to cooking
Choose
Check milk type and maturity; this profile does not represent fresh cheese.
Store
Refrigerate wrapped to prevent drying and follow the producer’s date.
Prepare
Remove inedible rinds before weighing and slice thinly for salads.
How to make the most of it
Good pairings
Cured beef, dried figs, walnuts and mustard.
How to substitute it
Another semi-mature cheese, checking salt, fat and rennet.
From ingredient to plate
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Recipes with sheep’s cheese
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