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What to eat in Italy? Top 39 Italian Sheep's Milk Cheeses

Last update: Sat Feb 15 2025
Top 39 Italian Sheep's Milk Cheeses
TABLE OF CONTENTS

Best Italian Sheep's Milk Cheese Types

01

Cheese

SARDINIA, Italy
4.6
Pecorino Sardo
Pecorino Sardo infographic
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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. 
02

Cheese

SARDINIA, Italy and  one more region
4.5
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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.

03
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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. 
04
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One of the oldest cheeses produced in Europe, Pecorino Siciliano is a semi-cooked, hard cheese, made with raw, whole milk from various sheep breeds reared all across the island of Sicily. Easily distinguished by the reed woven basket pattern on its rind, this type of Pecorino has a pronounced herbal aroma, and a well-balanced piquant flavor, which tends to become stronger as the cheese ripens.


It is available in following varieties: Tuma, Primo Sale, Secondo Sale and Stagionato. Both fresh and semi-matured Pecorino Siciliano are great as table cheeses, typically served with bread and olives, while the more matured versions are especially good for grating and adding flavor to various pasta dishes.

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05
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Pecorino di Pienza is a traditional variety of Pecorino produced in Pienza in the province of Siena. The cheese is made from sheep's milk and comes in a few versions – some are young, some covered in straw, some rubbed with ash, and some are pressed with tomatoes.


The young version is semi-ripened and colored with tomato juice on the rind, while the aged version has a black rind. The cheese is not spicy as other Pecorino types because veal rennet is used instead of kid goat rennet. Pecorino di Pienta is aged for 30 days, when it's still fresh and soft, ideal for melting of grilling, while the other versions are aged from 2 to 5 months. 
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06
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Ricotta di pecora, or sheep milk ricotta, is produced in many Italian regions, and each cheese has a slightly different flavor. Sicilian ricotta is seasonal, the best one is made in the period from November till May when the ewes are feeding on new grass and produce the most milk, but due to very high demand, nowadays it is also produced during the warmer months, usually using a mixture of sheep's and cow's milk.


Ricotta di pecora technically isn't a cheese but a creamy curd made by reheating sheep's whey, a watery liquid that remains as a byproduct of cheesemaking – hence the name ricotta, which literary means re-cooked. A small quantity of sheep's milk can be added to whey in order to improve its softness and flavor - generally, sheep milk ricotta has a slightly richer flavor than the one made with cow milk. 
07

Cheese

SARDINIA, Italy
4.2
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Produced only on the Italian island of Sardinia, where the traditions of sheep farming and cheesemaking can be traced back to 1000 BCE, Fiore Sardo is a hard cheese made from whole sheep’s milk from local breeds. After six months of aging, Fiore Sardo develops its distinctive pungent aroma and a rich, piquant flavor with pronounced notes of caramel sweetness.


The younger Fiore Sardo is most often consumed as a table cheese and pairs well with fruity wines, while matured versions are typically used for grating over a number of traditional dishes such as culurgiones, a type of Sardinian ravioli.

08

Cheese

SICILY, Italy
4.1
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Ricotta salata is the saltier, aged version of the famous fresh ricotta. This Italian cheese hails from Sicily and it's made from sheep's milk whey. The cheese is salted, formed into a wheel, then aged for about 3 months. The texture is creamy, but firm and the flavors are salty, mild, and nutty.


Ricotta salata can be crumbled, grated, and even sliced. And anywhere you'd usually use feta cheese, try ricotta salata instead.

09

Cheese

METROPOLITAN CITY OF BARI, Italy
4.1
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Traditionally produced in the provinces of Foggia and Bari, Canestrato Pugliese is a hard cheese made from sheep's milk. It is one of the most prized products of the Apulia region, masterfully crafted from December to May, at altitudes varying between 250 to 700 meters, where the Mediterranean climate creates optimal sheep farming conditions.


Canestrato is aged in reed baskets typical for the Apulian area, and while matured Canestrato has quite a strong piquant flavor and is more suitable for grating, the younger versions are much more delicate and should be paired with fava beans, pears, or crudités, and accompanied by rosé or dry white wines.

10

Cheese

SICILY, Italy
3.9
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Pecorino pepato is an Italian variety of Pecorino hailing from Sicily. The cheese is made from raw sheep's milk and ages from 2 to 4 months. Underneath the natural rind, the texture is flaky and creamy, dotted with black peppercorns that run throughout the paste.


The aroma is spicy, while the flavors are salty, tangy, lemony, and peppery. Pecorino pepato is often used as a table cheese, but it can also be grated over salads, polenta, or risotto. If eaten as it is, serve it with fatty cured meats and a glass of bold red wine on the side.

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13
Cheese
APULIA, Italy
3.9
14
Cheese
SICILY, Italy
3.8
15
16
Cheese
TUSCANY, Italy
3.5
17
Cheese
PROVINCE OF ENNA, Italy
2.7
18
Cheese
SARDINIA, Italy
2.5
19
Cheese
PROVINCE OF CUNEO, Italy
n/a
20
21
Cheese
PROVINCE OF FOGGIA, Italy
n/a
22
23
24
25
Cheese
CASTELLINA, Italy
n/a
26
Cheese
PROVINCE OF POTENZA, Italy
n/a
27
Cheese
COMINO VALLEY, Italy
n/a
28
Cheese
PROVINCE OF CROTONE, Italy
n/a
29
30
31
Cheese
SICILY, Italy
n/a
32
Cheese
SARDINIA, Italy
n/a
33
Cheese
GRAVINA IN PUGLIA, Italy
n/a
34
Cheese
AOSTA VALLEY, Italy
n/a
35
Cheese
SARDINIA, Italy
n/a
36
Cheese
VENETO, Italy
n/a
37
Cheese
METROPOLITAN CITY OF CAGLIARI, Italy
n/a
38
39
TABLE OF CONTENTS

Best Italian Sheep's Milk Cheese Producers

01

Cheese

CASTIGLION FIORENTINO, Italy
5.0
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De' Magi Formaggi , based in Castiglion Fiorentino, specializes in producing artisanal cheeses using traditional methods. They source their milk exclusively from local herds to ensure the quality and terroir of their cheese selection. De Magi offers a variety of pecorino cheeses, each aged for different lengths to develop unique flavors and textures.
AWARDS

World Cheese Awards - Super Gold

2022

World Cheese Awards - Gold

2023, 2022, 2021

Culture Cheese Magazine Best Cheeses issue - Best

2023

BEST De' Magi Formaggi Cheeses
02

Cheese

SAVIGLIANO, Italy
5.0
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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

World Cheese Awards - Super Gold

2023, 2022

World Cheese Awards - Gold

2023, 2022

BEST Perla Cheeses
03

Cheese

ROCCALBEGNA, Italy
5.0
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Caseificio Il Fiorino, established in 1957, is known for producing traditional Italian cheeses. This family-run business specializes in the production of pecorino cheese, leveraging sheep's milk sourced locally. Their cheese-making process combines traditional methods with modern technology to enhance both the quality and variety of their cheeses.
AWARDS

World Cheese Awards - Super Gold

2022

International Cheese Awards - Gold

2023

World Cheese Awards - Gold

2023, 2021

BEST Caseificio Il Fiorino Cheeses
04

Cheese

MONTALCINO, Italy
5.0
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05

Cheese

MARRUBIU, Italy
5.0
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BEST Sepi Formaggi Cheeses
06
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Rocca Toscana Formaggi S. R. L. is a cheese producer based in Arezzo, Italy. The company specializes in crafting traditional Tuscan cheeses. Their product line includes a variety of sheep, goat, and cow milk cheeses. They employ artisanal methods combined with modern technology to ensure high-quality products.


Rocca Toscana Formaggi S. R. L. participates in both local and international markets.
AWARDS

World Cheese Awards - Super Gold

2022

World Cheese Awards - Gold

2023, 2022

Great Taste Awards - 2 stars

2024

07

Cheese

GAMBETTOLA, Italy
4.9
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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

World Cheese Awards - Super Gold

2023

World Cheese Awards - Gold

2022, 2021

BEST Romagna Terre Cheeses
TABLE OF CONTENTS

Best Italian Sheep's Milk Cheeses

01
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02
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03
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AWARDS

Great Taste Awards - 3 stars

2024

04
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05
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06
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07
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08
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09
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Riserva del Fondatore Special Edition is a premium cheese produced by Caseficio il Fiorino, a renowned Italian artisanal cheese maker. This cheese is aged for an extended period to develop a rich and complex flavor profile. It is made using high-quality milk sourced from local farms, ensuring a superior taste and texture.


The product is celebrated for its distinctive characteristics and is often appreciated by cheese connoisseurs.
AWARDS

World Cheese Awards - Super Gold

2022

Great Taste Awards - 3 stars

2024

Great Taste Awards - 2 stars

2023, 2022, 2021

10
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AWARDS

World Cheese Awards - Gold

2023, 2021

Great Taste Awards - 3 stars

2024

Great Taste Awards - 2 stars

2023

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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 39 Italian Sheep's Milk Cheeses” list until February 15, 2025, 1,631 ratings were recorded, of which 1,132 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.

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Italian Sheep's Milk Cheeses