I just received a tiny bit (1/2 US gallon) of raw sheep's milk. Thinking of maybe making a mixed type cheese.
What would be the best cheese to make where the special flavors of the sheep's milk would stand out?
Quote from: amiriliano on July 14, 2015, 06:34:36 PM
I just received a tiny bit (1/2 US gallon) of raw sheep's milk. Thinking of maybe making a mixed type cheese.
What would be the best cheese to make where the special flavors of the sheep's milk would stand out?
I suggest Romano. I had some good-quality pecorino romano and it was the best thing ever.
How 'bout combine with cow's and goat's milk to make Iberico. It's a delicious cheese, with a nice combination of the 3 types of milk. If you want the sheep's milk to stand out, then I would stick with just the sheep's milk. In that case you would be making Manchego-also delicious ;D
Susan
Of note, talking things over with Pav today.
If you decide to go for Romano, try using full fat milk, preferably with a high casein count (end of season milk), and renneting longer and cutting smaller. You're strengthening the bonds inside the curds, and cutting smaller to release the extra whey trapped by a longer renneting time. This will help make it more sheep-like.
Excellent advice! Thanks. I think I'll go romano. Possibly may also do rebiller which can be mixed milk
Ok. I figured it out. In searching through a cheese atlas I found a lesser known French sheep milk cheese called " tomette de brebis". They are mini tommes with natural rinds. Perfect.
I look forward to the report!
Pressing the tomette using QDog's handy work press!