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Sheep’s milk cheeses are gaining in popularity.

December 7, 2021

3 Min Read
Sheep in field
FLAVORFUL CHEESES: In Wisconsin, sheep’s milk is produced on about 15 farms by sheep breeds developed for high milk production and length of lactation. Laurinson Crusoe/Getty Images

It may be common knowledge that Wisconsin leads the U.S. in cheese production, but did you know that Wisconsin is the leader in sheep’s milk and cheese production? Sheep cheese is not a new culinary concoction, but rather a 4,000-year-old tradition staking a claim among Wisconsin’s dairy producers, cheesemakers and cheese lovers.

Productive ewes

Sheep’s milk in Wisconsin is produced on about 15 farms by breeds developed for high milk production and length of lactation. In the 1990s, dairy genetics from breeds such as East Friesian and Lacaune were implemented into the flocks of Rambouillet, Dorset and Finn sheep traditionally used as the genetic foundation for Wisconsin’s sheep dairies.

Recently, producers are introducing Awassi and Assaf genetics for optimum production and disease resistance. A high-producing dairy ewe can produce around 4 pounds of milk per day on average. However, at the peak of her lactation curve, she can produce anywhere from 8 to 12 pounds per day, equating to 1,000 to 1,500 pounds per lactation. A typical lactation is between 180 and 210 days.

Similar to cow’s milk, sheep’s milk is categorized by milk components. On average, sheep’s milk has a 5.5% to 7.14% butterfat content, protein between 5.5% and 6.21%, about 19.3% solids, and 193 milligrams of calcium. Sheep’s milk has smaller fat globules than goat’s or cow’s milk with medium fatty chain acids, is high in vitamin B12 and folate, and is high in A2 protein, possibly making it more easily digested by humans.

Sheep cheese

Due to the high amount of milk solids and almost double fat content, a gallon of sheep’s milk can make more cheese than a gallon of cow’s milk. So why is sheep’s milk cheese not a common sight in the marketplace? It comes down to the volume of milk produced and the number of sheep currently in milk production. However, sheep cheeses are beginning to be noticed by cheese enthusiasts and consumers. Not only are sheep dairies gaining in number and interest, but cheesemakers are also creating new cheeses with sheep’s milk. Wisconsin is truly leading the way for sheep dairies, cheese processing and consumption.

Many of the sheep cheeses found in U.S. grocery stores are imported, such as manchego from Spain, Roquefort from France, and pecorino from Italy. Even the more common feta and ricotta initially were created from sheep’s milk.

Today’s U.S. cheesemakers are becoming increasingly creative with sheep’s milk, and again, the hub seems to be in Wisconsin. Many local creameries are creating their own varieties of sheep cheese for sale in Wisconsin cheese shops and groceries. Not only are the artisan cheesemakers being creative with flavors and textures incorporated into the cheese from the sheep’s milk and the cultures used to create them, but fun and witty names are showing up on the labels!

Research the sheep dairy industry in Wisconsin, stop in at a local creamery, or make a daytrip to visit a cheese shop and ask about Wisconsin sheep cheese. “Ewe” may be surprised at the varieties, flavors, names, versatility and growing popularity of this nutritionally rich dairy product. Even better, you may just find your next favorite food and be at the forefront of an emerging Wisconsin classic.

Ihde is the Extension ag educator for Richland and Crawford counties in Wisconsin.

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