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Sheep Cheese
The process of making sheep´s milk cheese varies slightly according to region and local tradition, but in general, the basic steps are as follows:
Obtaining the milk: Milk is milked from the sheep and placed in a container for further processing.
- Coagulation: It is usual to heat the milk to a specific temperature, then a coagulant is added, so that it forms a solid mass known as curd.
- Cutting: Once the curd has formed, it is cut to facilitate drainage of the whey.
- Moulding: The cut curd is placed in moulds, which can be of different shapes and sizes, to shape the cheese.
- Pressing: Pressure is applied to the moulds to help remove the whey and compact the curd.
- Salting: Once the cheese has been removed from the mould, it is rubbed with salt to improve its flavour and help preserve it.
- Ripening: The cheese is placed in a cool, dry place to mature for a variable period. During this time, the cheese undergoes a fermentation process that gives it its characteristic flavour and texture.
Depending on the process followed, we will obtain a more or less intense cheese, with very particular qualities obtained from the flavour of sheep´s milk, which is very different from cow´s milk.
