I've never tried sheep's milk. How does it taste? Is there any weird "sheepy" aftertaste? How many months can a sheep be milked before drying up? I have tried two kinds of sheep's milk cheese - one was a gouda and had no sheepy flavor at all. The other I can't remember the type, but was dryer and had a definite sheep flavor (like the flavor on the fat on lamb chops).
Do milk sheep need to be sheared, or do they shed their wool? What is the best dairy sheep breed for milk?
i think for milking purpouse the frisian sheep would be the best. they do not have long lactations but believe they can be milked for five month?
milk and milk products should just taste like milkk if it was handled properly. so i guess it should not taste sheepy ;)
Hi,
In the USA East Friesian or Lucerne dairy sheep are available and both are good for milking, EF's don't shed at all and Lucernes only shed slightly so both need to be shorn. I milk my best EF ewes for 8 months and the average ones do 6-7 months. If milk is well handled it has no 'sheepy' or 'goaty' taste at all, as a mater of fact it tastes like cow's milk only blander and creamier (or as my mum say's-just like a vanilla milkshake without flavouring!). Some people target the 'sheepy' flavour, I don't and all my cheeses are sweeter, nuttier and richer for using sheep's milk. And the yoghurt is to die for :)
Vanessa
Thanks Vanessa I to have been wondering about sheeps milk. I may have found a source for it.
I would love to have a few milking ewes one day. Thanks for the info on the Friesian and Lucerne.
Be warned-I think I've totally butchered the spelling of lucerne ;)
Vanessa
Thanks for the info, Vanessa! I need to find a source so I can try some.
This is a great place to read about dairy sheep!
http://www.sheep101.info/dairy.html (http://www.sheep101.info/dairy.html)
Interesting link Minanyna thanks!
Yeah I googled it ;D I thought it was pretty cool. My dad really wants me to make manchego (spelling?).
AH Manchego! You will enjoy it - it is one of my favorites. It's really good smoked too.
You have to make it with sheep's milk you think? Have you tried it without?
I have not as of yet tried sheeps milk. I know of a place a fe whours down the road that sells it but haven't had enough drive to spend the day driving to get it. I have made it with cows milk and part cow part goats milk and it was great stuff.
I love sheep's cheese! Especially young Pecorino. (simple one with truffles is amazing, and I am usually not into cheese with foreign objects in it...). There is a local farmer who makes a Manchego and strangely enough, Sheep's Mozarella and Sheep's Valençay (sitting in my fridge right now!) He also does courses but they seem to be beginner's classes which are also very expensive.
I have been looking for months now for sheep's milk to try my own and just yesterday I found it. As it turns out, my local raw milk co-op now offers it from one of the farmers that also has cows. The price is $19/Gallon ...yicks!!!! So, I couldn't afford to mess this cheese up people! Any idea for what's a good first sheep's cheese? I am dying to make my favorite: Brebirousse d' Argental. Amazing cheese. I am making Cows' Reblochon now so I don't think this one is out of reach...
Advice anyone? What should I know?
Yeah! Takes lots of notes and pictures so we can see how you do it!! A)
I am sorry I have no advice, I made 3 small wheels of cheddar last night with st martin molds, wooden followers and c clamps from my dad's shop (washed and oiled with olive oil). Obviously I am a little behind the curve....
So this was a sheep's milk cheese you made?
What's a st martin mold? How big is it?
How come you oiled your cheese so quickly? I thought the practice is to wait a few days until it's dry first. Again, not a sheep's expert
No it was cows milk cheddar, and I washed and oiled the clamps from my dads shop so there wouldnt be metal fragments and wood dust in the cheese ;)
St. martin mold is tiny, like 3.5 inches around, I have since heard its bad to press hard cheeses in small molds because of the rind.
Hmmm... you may want to re-consider making cheese in such environment. It is very prone to contamination.
As for the mold - I think you meant Saint Marcellin. The tiny cheese that is often sold in clay dishes. You made Cheddar in these? That would be one tiny cheddar!!! I guess it wouldn't dry because of the oil but it would probably mature faster.
I am a newbie here, I know. But let me tell you, that our polish oscypek (http://en.wikipedia.org/wiki/Oscypek) has a very distinctive taste due to the smoking process, yet it is a very, very good cheese and pretty too.
Now that is one cool cheese! It's even PDO status in the EU! Would love to taste it. I have never seen such process before (the scalded sheep's cottage in a decorative press and entire aging is done in a smoker? Whoa!)
Yes it does have a PDO status
the "smoker" is really a hutch designed for that sole purpose, they are hanged up high by the celling, where smoke has a tempreture of about 30C if I can remember it right. they are hanged in the smoking hutch after they taken out of the molds.
Quote from: Minamyna on May 30, 2010, 05:52:03 PM
Yeah I googled it ;D I thought it was pretty cool. My dad really wants me to make manchego (spelling?).
Excellent in sandwiches. My Yorkie and I love it, but my wife can't stand the smell. What smell? ;D
-Boofer-
What smell? ;)
Well I see that you have a "types" of cheese section on your cheese page. Under "O" there is "oszczypek" I can bet, that you meant our polish "oscypek" so If you want to, I can make a description for that.
You have to talk to the webmaster John about it, he is in charge of that stuff, just look in the introduction board I am sure you can message him.
And iratherfly-- it is a Saint Marcellin and I didn't oil my cheeses, I just dried and vacuum packed them. My learning curve has been very slow.
Quote from: rty007 on June 07, 2010, 09:30:55 PM
Well I see that you have a "types" of cheese section on your cheese page. Under "O" there is "oszczypek" I can bet, that you meant our polish "oscypek" so If you want to, I can make a description for that.
I have tried translating that cheese and would be interested in seeing a description if you don't mind.