Best European Sheep's Milk Cheese Types
Serra da Estrela is a semi-soft cheese made from the milk of Bordaleira Serra da Estrela and Churra Mondegueira breeds of sheep. Milking is done by hand, after which the milk is heated, salted, and curdled using thistle extract.
The curd is formed into cheeses, which are left to ripen in humid and cold conditions. The cheese has a creamy, semi-soft interior that is yellowish-white in color, while its flavor is clean, sweet, and slightly sour. This cheese is Portugal's oldest, most traditional food product with international acclaim.
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Produced exclusively on the island of Sardinia, Pecorino Sardo is a semi-cooked, hard cheese made with whole milk from the pasture-grazing Sarda sheep. This breed is indigenous to Sardinia, raised throughout Italy and considered to be among the best domestic breeds for milk production.
Highly adaptable to different terrains, Sarda sheep feed on fragrant Mediterranean shrubs, which gives Pecorino its distinctive aromatic flavor. It is available in two varieties: Pecorino Sardo Dolce (mild), a sweet and more delicate version, and Pecorino Sardo Maturo (mature), a much stronger flavored cheese that's matured for at least 2 months and pleasantly piquant.
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This cheese has a long history, and it is the best-known Greek graviera cheese. It is produced using traditional methods and ripened in facilities in Hania, Rethymnos, Iraklion, and Lasithio prefectures on the island of Crete. It is traditionally produced from sheep milk or from a mixture of sheep milk and a maximum of 20% goat milk.
These goats and sheep wander freely on the green pastures of the island, and their diet is based on local plants, which give their milk a special quality that is expressed in this exceptional cheese. It is a hard table cheese with a light yellow color and firm texture.
This semi-hard cheese is traditionally produced from sheep or goat milk, or a mixture of the two. The milk used to make this cheese comes from breeds reared traditionally in the Messinia and Lakonia prefectures, where this cheese has been produced for more than 100 years.
To make Sfela, the curd has to be divided into pieces and reheated. Afterwards, the pieces are drained using cheesecloth, and they are lightly pressed and cut into small strips ('sfelas') and salted. The strips are stored in tin cans full of brine for at least three months to mature.
Ovčí salašnícky údený syr is a uniquely shaped, soft cheese, handmade from unpasteurized sheep's milk in a traditional way in mountainous areas and shepherd's huts in the Slovak Republic. The word salašnícky refers to the word salaš - a shepherd's hut where it is produced.
The cheese is smoked over hardwood and comes in various shapes - most often as a lump, but it may come shaped like a heart, cockerel or other animals. On the exterior it is firm and dry with a crust and little stains that appear from the smoking process.
This hard cooked cheese is made with whole milk from pasture-grazed sheep, and has a particularly salty and slightly piquant flavor. Aged for at least 5 months, Pecorino Romano makes an excellent table cheese, particularly when combined with fresh vegetables and fruit, but after eight months of aging, it is mainly used for grating over classic Roman dishes such as Bucatini all’Amatriciana, Rigatoni alla Carbonara, Spaghetti Cacio e Pepe, and Tripe alla Romana.
The origins of Pecorino Romano can be traced back to the Roman Empire, when cheese processing methods were first described by some of ancient Rome's most important writers on agriculture: Varrone, Columella, Virgilio and Pliny the Elder. In 227 BCE, the production of this renowned cheese spread to the neighboring island of Sardinia, where even today almost 90% of Pecorino Romano is produced, while the remaining 10% comes from Lazio and the Tuscan province of Grosseto.
Back in the 15th century, when Pecorino production used to begin in spring, this Tuscan delicacy was called Cacio Marzolino, meaning March cheese. Nowadays, Pecorino Toscano is also produced in Lazio and Umbria, Tuscany's neighboring regions, and available year-round as either Fresco (fresh) or Stagionato (matured for at least 4 months).
This soft to semi-hard cheese is made with whole milk from sheep feasting on pastures nestled between the Apennines and the Tyrrhenian Sea. Compared to other varieties of Pecorino cheese, Toscano is only briefly salted and thus retains its delicate, sweet flavor.
This is one of the most famous Greek cheeses. It has been made in Western Macedonia, Epirus, Aitoloakarnanina, Evrytania, and in western mainland Greece since the 1960s, which makes it one of the newest cheeses on the Greek market. It is a hard table cheese usually made from sheep's milk or a mixture of sheep's and goat's milk. Kefalograviera got its name after two cheeses because it's a cross between Kefalotyri, a salty, intensely flavored cheese, and the mellow Graviera cheese.
It is sold in wheels or wedges, and is easily identified by its firm texture and light brown rind. Statistics show that it is becoming one of the most widespread cheeses in Greece, with annual production of around 3,000 tons. Kefalograviera is a hard table cheese that is often used to prepare a popular Greek fried cheese dish called saganaki.
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THE BEST Kefalograviera Cheeses
Azeitão is a semi-soft cheese made from unpasteurized sheep milk. The origins of this cheese date back to the 19th century, when Gaspar Henriques de Paiva emigrated to the town of Azeitão. Out of nostalgia for his place of birth, he imported black dairy sheep from his home town to Azeitão and brought cheesemakers from Beira Baixa to make cheeses.
De Paiva's Azeitão cheeses quickly became famous throughout Portugal, winning several awards at agricultural fairs. The milk for this cheese is taken from sheep that graze on natural vegetation in the pastures of Azeitão. The sheep are milked manually, and the milk is mixed with the extract of a local variety of thistle to start the curdling process instead of animal rennet, meaning the cheese is 100% vegetarian.
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Redykołka is a small, semi-hard cheese made from half-fat sheep's milk in the Podhale region in Poland. The name derives from the Polish word redyk, meaning a ceremony where sheep are taken to mountain pastures, kept there grazing and brought back down from the mountains.
The cheese is made in unusual shapes of small animals, birds, hearts or spindles. It must not exceed the maximum weight of 300 grams, the smallest one being redykolka in the shape of a spindle and weighing from 30 to 60 grams. It is made from the leftovers in the process of making the famous Polish Oscypek cheese and is regularly confused with it.
Best European Sheep's Milk Cheese Producers
AWARDS
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Concours International de Lyon - Gold
2025
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World Cheese Awards - Gold
2024, 2022, 2021
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World Cheese Awards - Super Gold
2024, 2022, 2021
BEST Prolactine France Cheeses
Village Maid Cheese, based in Reading, England, was established by Anne Wigmore in 1986 after a decade of experience at the National Institute for Research in Dairying. The company is renowned for its artisanal cheeses, including the award-winning Wigmore, Waterloo, and Spenwood, which are all produced using traditional methods and milk from local farms committed to sustainability and animal welfare.
The cheese production at Village Maid emphasizes minimal changes to traditional methods over the years, focusing on handmade processes and environmental sustainability. For instance, they innovated by replacing disposable cheese cloths with a more sustainable alternative to reduce waste.
Grupo Ganaderos is a cheese producer based in Fuerteventura, one of Spain's Canary Islands. The company specializes in producing cheese from goat and sheep milk, utilizing traditional methods combined with modern technology. Their products include a variety of cheeses, such as the Majorero cheese, which is protected under a PDO (Protected Designation of Origin) status.
The company also focuses on sustainable farming practices.
AWARDS
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World Cheese Awards - Super Gold
2023, 2021
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World Cheese Awards - Gold
2022
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World Championship Cheese Contest - Best of Class
2024, 2022, 2018
AWARDS
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World Cheese Awards - Super Gold
2023, 2021
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World Cheese Awards - Gold
2024, 2023
BEST Fromagerie Matocq Cheeses
Agrolaguna, based in Porec, Croatia, is a producer of cheese, wine, and olive oil. The company manages significant agricultural activities, including dairy farming, which contributes to its cheese production. Agrolaguna's cheeses are made from the milk of cows grazed in local pastures, reflecting the regional characteristics and flavors of Istria.
These products are sold under the Lagune brand, with a variety of cheese types catering to different tastes and preferences.
AWARDS
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Global Cheese Awards - Gold
2023
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International Cheese Awards - Gold
2023, 2022
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World Cheese Awards - Gold
2022
BEST Agrolaguna Cheeses
The company "Perla" was founded in Nichelino around the mid-20th century. For generations, it specialized in producing, ripening, and refining traditional Italian dairy products, with a focus on maintaining a family-like atmosphere. Perla’s products are rooted in the fertile pastures of Piedmont, where ideal conditions for raising sheep, goats, and cows contribute to high-quality milk.
The company emphasizes that its success lies in its meticulous cheese production process, which follows the highest standards of excellence and a slow, 100% natural maturation process. This dedication to tradition and quality ensures the authenticity of their cheeses.
AWARDS
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World Cheese Awards - Super Gold
2023, 2022
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World Cheese Awards - Gold
2023, 2022
BEST Perla Cheeses
AWARDS
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World Cheese Awards - Gold
2023, 2021
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World Cheese Awards - Super Gold
2024, 2021
BEST Quesería Artesanal Las RRR Cheeses
Romagna Terre is an Italian cheese producer located in the Emilia-Romagna region. The company specializes in the production of traditional Italian cheeses, including Parmigiano Reggiano. It employs artisanal methods to ensure the high quality of its products.
Romagna Terre sources its milk from local farms, adhering to strict quality control standards.
AWARDS
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World Cheese Awards - Gold
2024, 2022, 2021
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World Cheese Awards - Super Gold
2024, 2023
BEST Romagna Terre Cheeses
Quesería Artesanal Los Payuelos is a cheese producer located in Leon, Spain, specializing in artisanal cheeses that leverage local milk and traditional methods. They are known for producing cheese using milk from sheep breeds indigenous to the region.
Their products often feature in Spanish gourmet markets and are highlighted for their unique regional flavors.
AWARDS
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World Cheese Awards - Super Gold
2023, 2022
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World Cheese Awards - Gold
2021
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Culture Cheese Magazine Best Cheeses issue - Best
2023
BEST Quesería Artesanal Los Payuelos Cheeses
Ojos Del Guadiana is a cheese producer located in Ciudad Real, Spain. The company specializes in producing Manchego cheese, a sheep's milk cheese native to the La Mancha region. Their products are crafted using traditional methods and are often aged to enhance flavor and texture.
Ojos Del Guadiana participates in various national and international cheese competitions, showcasing their dedication to quality cheese production.
AWARDS
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World Cheese Awards - Super Gold
2022
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Global Cheese Awards - Gold
2023, 2019, 2018
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Concours International de Lyon - Gold
2025
BEST Ojos Del Guadiana Cheeses
Best European Sheep's Milk Cheeses
Spenwood cheese, produced by Village Maid Cheese in Berkshire, England, is a distinguished artisanal cheese crafted from unpasteurised ewe's milk using vegetarian rennet. This firm cheese is matured for about 7-8 months, developing a thin, natural rind during the process.
Its flavor profile is rich and nutty with sweet and savory notes, and it becomes more piquant and slightly crumbly as it ages, making it a great substitute for Parmesan in various dishes. Spenwood is often compared to Mediterranean cheeses like Pecorino and Manchego due to its texture and taste.
AWARDS
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World Cheese Awards - Super Gold
2022, 2021
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Culture Cheese Magazine Best Cheeses issue - Best
2023
AWARDS
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World Cheese Awards - Super Gold
2022
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Global Cheese Awards - Gold
2023, 2019, 2018
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World Cheese Awards - Gold
2023
AWARDS
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World Cheese Awards - Super Gold
2022
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World Cheese Awards - Gold
2023
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International Cheese Awards - Gold
2024
AWARDS
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World Cheese Awards - Super Gold
2021
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World Cheese Awards - Gold
2024
The Bodega Oveja cheese from Finca de Uga is a distinguished artisanal cheese crafted in the Canary Islands. Made from raw sheep's milk, it undergoes a careful aging process in a wine cellar, allowing it to develop its unique flavor profile. This cheese is known for its robust and balanced taste, with a creamy yet firm texture and a natural rind that reflects the traditional methods of the region.
Its depth of flavor and aromatic qualities make it a popular choice among cheese connoisseurs seeking a taste of the Canary Islands' craftsmanship.
AWARDS
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World Cheese Awards - Super Gold
2022
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World Cheese Awards - Gold
2022
AWARDS
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World Cheese Awards - Super Gold
2022
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World Cheese Awards - Gold
2021
Pata De Mulo Semicurado Bodega Los Payuelos is a type of cheese produced by Quesería Artesanal Los Payuelos, a renowned artisanal cheese producer located in Spain. This particular cheese falls under the "semicurado" category, indicating that it has undergone a medium-length aging process that provides a balanced flavor profile, blending the freshness of a young cheese with the complexity of a more mature one.
The cheese is known for its distinct texture and rich, nuanced taste, appealing to cheese enthusiasts who appreciate traditional Spanish cheeses.
AWARDS
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World Cheese Awards - Super Gold
2023
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World Cheese Awards - Gold
2021
AWARDS
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World Cheese Awards - Super Gold
2023
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World Cheese Awards - Gold
2024
AWARDS
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World Cheese Awards - Super Gold
2021
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Concours International de Lyon - Gold
2025
Blue by Shepherds Purse Cheeses is a type of blue cheese known for its rich and creamy texture. It is handcrafted using traditional techniques and made from high-quality cow's milk, which imparts a distinct flavor profile. The cheese is aged to develop veins of blue mold, which gives it a characteristic tangy and robust taste.
Shepherds Purse is a family-run business in North Yorkshire, England, known for producing a variety of artisanal cheeses.
AWARDS
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International Cheese Awards - Gold
2024, 2022, 2019
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TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 100 European Sheep's Milk Cheeses” list until February 19, 2025, 11,541 ratings were recorded, of which 6,410 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.