Best Sheep's Milk Cheese Types in the World
Victoria is a Swedish blue cheese hailing from Oviken, where it's produced by Oviken Cheese. The cheese is made from a mixture of pasteurized cow's and sheep's milk. It's usually left to age for 2 months before consumption. Underneath its mold-ripened natural rind, the texture is firm and creamy, with blue veins running throughout the body.
The aromas are intense, and the flavors are distinctively salty and earthy, becoming even more pronounced with further aging.
Blenda is a Swedish cheese hailing from Oviken, where it's produced by Oviken Cheese. The cheese is made from a mixture of raw cow's and sheep's milk and it's usually left to age for at least 25 months before consumption. Underneath its natural rind, the texture is hard.
The flavors are nutty, mild, and well rounded, with hints of fruity berries and a nice level of acidity.
Vera is a Swedish blue cheese hailing from Oviken, where it's produced by Oviken Cheese. The cheese is made from raw sheep's milk and it's usually left to age for at least 2 months before consumption. Underneath its mold-ripened natural rind, the texture is soft with blue veins running throughout the paste.
The flavors are well-balanced, rich, round, and sweet, with vegetal and herbaceous hints of spinach and nettles.
Dura is an artisan Swedish cheese hailing from the region of Oviken, where it's produced by Oviken Cheese. This pressed hard cheese is made from raw sheep's milk. It's usually left to age for at least 2 months before consumption. The cheese contains about 30% fat.
Underneath its natural rind, the texture is hard and dense with a few eyes scattered throughout the body. The flavors are mild and salty, with complex notes of coconut and fresh minerals.
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