Question

food products made from sheep's milk



For 1000 points.

Answer 1

Sheep’s milk comes primarily from the central and northern regions of the country, such as Castilla-León, Castilla-La Mancha, the Basque country, and Navarre. Sheep’s milk is mainly used to make cured cheeses.


Zamorano
This is a tangy sharp cheese from the province of Zamora, in the Northwestern area of the Castilla-Leon region. This area is known for high-quality sheep production. It has a crumbly texture and a flavor similar to mild aged cheddar. The rind is moldy and grayish and the cheese has small holes or none at all.

Burgos
A snow-white moist, lightly-salted, fresh cheese from the province of Burgos, in Northern Spain. It is generally made with sheep’s milk but can be made from cow’s milk, as well. It is not a fatty cheese since it is made from partially skimmed milk and has a very mild flavor. Since it is a fresh cheese, not cured, it is made to be eaten soon after being made. Mixed with honey and nuts, or dried fruit, it becomes a fabulous dessert. It can also be mixed in salads or used in making cheesecakes.

Manchego
This is probably the most famous Spanish cheese and has its own Denomination of Origin. The Denomination of Origin is located in the center of the Peninsula, in the Castilla-La Mancha region. According to the regulations of the denomination, the cheese must be made from the milk of Manchego sheep, Entrefino breed. It is piquant, buttery and has a nutty flavor as well. It is soft and crumbly in texture. Manchego is the definitive Spanish cheese. Serve with Serrano ham on a slice of fresh French bread for a treat!

Roncal
A hard cheese from the Roncal Valley, near the French border, in the region of Navarra. It was the first cheese in Spain to receive a Denomination of Origin. It is used in lots of different vegetable dishes; grated, shaved or sliced paper thin. It is ivory in color, is compact, has a thick rind, and has no holes. Roncal is a cured cheese that has a sharp, tangy flavor and is very firm and crumbles when cut.


Idiazábal
A Basque hard cheese made from the milk of the long-haired Lacha sheep. It is made from unpasteurized sheep’s milk and is generally cured at least 2 months, but not more than 6 months. It can be smoked but does not have to be. It is sharp, acidic and somewhat salty in flavor. Although the town no longer exists, the name of this cheese comes from the town Idiazábal, where the cheeses were taken to market.

Answer 2

Products

MILK
Sheep milk is delicious and nutritious. High in protein, packed with calcium and loaded with all the B vitamins, our sheep milk is pasteurized but not homogenized. Fluid milk is also available to licensed cheese plants.

YOGURT
Not surprisingly, our yogurt is reminiscent of its Greek and Balkan relatives as they too are made from sheep milk. When you open our yogurt, you'll see a thin layer of cream. Underneath is a rich, luxuriously thick yogurt. The thickness isn’t due to additives (like many yogurts) – it’s solely due to the high nutrient content of sheep milk. It contains as much as 50% more protein solids, double the calcium and magnesium while being gentler to your stomach than it’s cow milk counterpart. Our plain yogurt has only two ingredients – milk and bacterial culture!

FETA
Our traditional Greek style feta is available made from pasteurized and raw milk. The flavour in both is tangy and full with hints of lemon.

CREAM CHEESE
Brebis Frais is french for "fresh sheep milk cheese", and that's exactly what our cream cheese is—think of it as a sheep milk version of chèvre, or fromage blanc. Most of our customers compare it to cream cheese and indeed the cheese is creamed (lightly beaten) during manufacturing. However, no cream is added, so it is lower in fat than true cream cheeses! The taste is creamy with a refreshing mildly acidic tang.

RAMEMBERT
Ramembert is our version of Camembert (we just can’t stay away from a good pun… at least we think it’s good!). This small, bloom ripened cheese is available made from raw or pasteurized milk. The exterior is fluffy and white concealing an ivory white interior. The paste is creamy and smooth with an earthy, mushroomy aroma.

MEADOW
This lactic cheese has a bloomy rind sprinkled with Herbes de Provence. Rosemary and thyme dominate the aroma while mushroomy undertones also filter through. Close to the rind, the texture is creamy and increasingly firm towards the centre. Luxuriously smooth, the creamy paste is imbued by the herbs. It is a versatile cheese when enjoyed in its early, fresh cheese stage or in its later ripened state.

RICOTTA
A traditional light and creamy classic. An excellent source of calcium and protein. Great for baking or enjoy fresh with your favourite toppings.

MOUTON ROUGE
As playful as its name, this mild yet pleasing cheese is full of surprises. The reddish tinged rind encases a pale, creamy yellow paste, dotted with small holes. The aroma is fresh and grassy. The nutty rind contrasts beautifully with the mild, slightly buttery inner paste. A lingering creaminess remains on the palette.



please mark my answer as brainliest