We do not usually call them “ewe’s milk cheeses” because of the way that sounds. “You’s” is heard around these parts a little too often. Calling them “ewe milk cheeses” does not sound much better. Calling them “sheep milk cheeses” is commonly accepted, as is “goat milk cheeses.” Neither the sheep nor the goat (the guys) produce the milk but the female names, ewes and does, are both problematic. Think of “does milk cheeses.”
How would you read that?
So much for “you’s milk cheese.”
I have seen many people completely enthralled by sheep milk cheeses. People seem to love them, or most do. There are only a handful of people who cannot tolerate sheep cheeses, including, surprisingly, a judge in a recent national cheese competition. For her it had to be cow and cow only.
Cheese suffers in so many ways.
The different species’ milks are a little less distinctive. Yet when you convert those milks into cheese, their different aromas, flavors and textures begin to diverge.
If there were only one adjective that defines goat cheeses from sheep or cow it would be “chalky.” If there were only one for cow cheeses it would be “buttery.” For sheep cheeses I would say “olive.” Maybe not an adjective but it conveys a distinction. Not that each of those milks does not at times have the other qualities – these are only the main descriptors.
Everything may be better with a little butter on it, but chalk? This could be one of the challenges goat cheese face with some people. Chalk is not so easy to swallow. Olive oil may be the easiest to appreciate. That olive oil note comes partly from the higher butterfats in sheep milk. The butterfat contents can be nearly twice as high as those in goat or cow. Some Spanish sheep milk cheese labels promote the cheeses underneath as “Extra Graso,” as in “extra greasy.” Yum!
No wonder we love them.
Sheep milk also contains more protein, another source of some of the wonderful aromas (wonderful for most of us) that sheep milk cheeses can offer.
When the milk is converted into cheeses and the cheeses are allowed to age, the relative protein and fat contents can be more closely lined up. The water content in cow milk averages about 87% of total weight, similar in goat, while sheep milk typically averages around 80%. Simply stated, sheep milk has more solids.
While this does not fully explain why we love sheep milk cheeses, all those butterfats and proteins do play a big role in the way sheep milk cheeses taste and smell, as well as in how they feel. During the fermentation processes of cheese making the proteins and fats break down into distinct flavors and more volatile aromatics. The lively aromas that arise from sheep milk cheeses are appealing to most people. The extra fat is appealing, though many people consider this to be an indulgence.
I would argue that this extra fat is not at all an indulgence but a wholesome attribute.
The fat works well with many wines too. I have found fewer wine “challengers” from among different sheep milk cheeses than I have for goat or cow. This is a broad generalization but considering how the acids in wines, beers or hard ciders work with fats, it should be little surprise that sheep milk cheeses enjoy so many tremendous synergies with those fermented beverages. Looking at three recent cheese and wine score sheets, the sheep milk cheeses all paired well with each of the wines. This is not to say that there can’t be outstanding matches with cow or goat, or with water buffalo cheeses.
Plus, those extra solids in sheep milk indicate higher overall nutritive values, including those derived from those wholesome butterfats. I firmly believe that our bodies know a good food when we eat it, which is one reason why we keep going back for more cheese, and why sheep cheeses in particular are often chosen to be favorites from within a mix.
Some cheese experts insist on calling them “ewe’s milk cheeses” but wouldn’t this have read a little silly if “ewe” was substituted for “sheep” all the way through?
If you was…?
- Max McCalman