Sheep’s Cheese

November 23rd, 2010 by admin

Sheep’s Cheese or Sheep Cheese, also White Cheese called, is a cheese produced from sheep’s milk.

Sheep’s cheese has a stronger taste and smell than cheese made from cow’s milk.

In Austria and Germany, sheep’s milk cheese is usually under the name feta in trade, Feta is also the name known in Greece. In Turkey, sheep cheese is eaten almost daily.


Sheep’s cheese is made ​​of 50-60g water, 17g protein and about 18 to 20g of fat. If the sheep cheese was soaked in salt, there must be added about 3 to 4 g of salt.

Sheep cheese contains vitamin A, also retinol and beta carotene, the B vitamins B2, B3, B5 and B6, and especially the minerals calcium, potassium, sodium and phosphorus. Furthermore, chlorine and trace elements fluorine, sulfur, iodine and zinc.

Production and Preparation

Sheep’s milk cheese is as already mentioned, made ​​from sheep milk. In Turkey, the sheep cheese is usually manufactured as brine cheese, this cheese is aged in a pickle.

In the fridge, the sheep cheese in a pickle keeps much longer than without. When the cheese tastes too salty, it is just placed in water for several hours, then it tastes much milder.

Turkish Cuisine – Use

The sheep cheese, which is aged in a pickle is mostly eaten for breakfast in Turkey, also with herbs and olives.

Even with spinach, bread and pasta, it is often combined. Sheep’s cheese is called in Turkey Beyaz Peynir, meaning “White Cheese”.

Sometimes a so called “Nomadenkäse” or “Sackkäse” is made of sheep’s milk.

This sheep’s milk cheese has a more solid consistency, is salty and is called in Turkey Tulumpey Niri. See also under Goat Cheese.

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