Sheep cheese is slightly sour, salty, buttery and granulaos. Some of these cheeses are slightly spicy. They tend to be more creamy and aromatic than the cow.

They can be tender, cured or semi-cured. The forms are varied cheeses, (round, square, cylindrical, etc.)

For making less milk pecorino sheep it is required to manufacture cow cheese.

That is because sheep milk contains less water and more solids than cow’s milk.

Mediterranean countries are the main producers of this cheese. Production order from highest to lowest are: Italy, Greece, Spain and France.