Sheep’s cheese
Semi-mature sheep’s milk cheese, firm and aromatic, suitable for cutting into wedges or cubes.
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.
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.
Recipes with sheep’s cheese
Broccoli and potatoes with ham and cheese béchamel
Broccoli with golden roast potatoes and a creamy serrano ham and sheep’s cheese sauce. The vegetables cook separately so e…
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Cauliflower gratin with potato mash and sheep’s cheese
Steamed cauliflower covered with sheep’s cheese potato mash and gratinated until golden on top.
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Cheese, cured beef, walnut and dried fig salad
Rocket with sheep's cheese, cured beef, dried figs and toasted walnuts in a honey and wholegrain mustard dressing.
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