Sheep and Goat’s Milk Cheeses

Midnight Moon

Sheep and goat’s milk cheeses – Midnight Moon a delicious matured Dutch goat’s milk gouda.

Sheep and goat’s milk cheeses are  great alternatives for consumers with an allergy to cow’s milk.  Lactose intolerant customers sometimes find that they are able to tolerate products made from sheep and goat’s milk.

For the diet conscious, the milk from these animals has very fine fat globules making it easier for the body to digest. Sheep’s milk is also rich in vitamins and minerals and contains twice as much calcium as cow’s milk. 45% of the fatty acids in sheep milk are monosaturated.

Sheep and goat’s milk cheeses were made by Middle Eastern and European farmers hundreds of years ago as a way to preserve their milk.  Some of the most interesting and popular cheeses were made by accident when farmers stored their milk in caves while out tending their flock.

Goat’s milk cheese can be soft (chevre), marinated, semi-hard or hard.  Chevre is creamy, tart, spreadable, fresh and unripened.  It has become a favourite with chefs in dishes ranging from entrees to desserts. Goat’s cheese marinated in oil, herbs, garlic and spices is great added to salads, spread on biscuits or bread or added to an anti pasta platter.  Harder style goat’s cheese can be mild or matured.  The matured cheese is harder in body but stronger in flavour.

Store sheep and goat’s milk cheeses wrapped and sealed to prevent the air from entering.  They need to be kept refrigerated.   The softer fresher cheese will have more moisture and a shorter shelf life.

Goat’s milk cheese is great served with fresh figs, proscuitto, pesto, tomatoes, olives, basil, plums and honey.  Team with light tangy wines such as sparkling whites, Champagne, or with riesling or Sauvignon Blanc.

Colin James endeavours to stock a wide range of sheep and goat’s cheese from chevres to the harder cheddar and gouda styles depending on availability from suppliers.

If you enjoy a cheese with a different flavour why not try some of these delightfully different flavoured Australian and overseas cheeses on your next platter.

Goat’s Milk Cheese

  • Cablanca Dutch Goat Gouda

    Made from fresh 100% pure goat’s milk it has a hint of characteristic goat milk tang, but due to the […]

  • Chevrette

    A prem ium Dutch 100% goat’s  milk cheese with a mild, soft taste.  With aging it develops a strong characteristic […]

  • Marinated Goat

    Meredith Dairy Goat Cheese is marinated in Extra Virgin Olive Oil, garlic, peppercorns and herbs .  It is soft and creamy […]

  • Matured Chevrette

    A premium Dutch 100% goat’s  milk cheese with a strong characteristic full-bodied flavour and a slightly crumbly texture.   Ideal in […]

  • Matured Goat Gouda

    A delicious artisan cheese hand-made according to a traditional recipe and cave matured. The flavour is incredibly rich and creamy […]

  • Midnight Moon

    A goat’s milk gouda produced in the Netherlands  marketed through a Californian company. Hard cooked, pale ivory, firm, dense cheese […]

  • Milawa Goat Camembert

    A goat’s milk cheese which combines the buttery notes of Camembert with the rich, earthy flavours of aged goats cheese. […]

  • Soignon Chévre

    This white log soft Goat’s milk cheese with the velvety rind is produced in the French Loire region.  Newly made […]

Sheep’s Milk Cheese

  • Kashkaval

    A Bulgarian sheep’s milk stretched curd cheese. Hard, yellow (similar to a cheddar), aged for approx. 6 months, salty, sharp […]

  • Lamb Chopper

    Organic Ewe’s milk gouda produced in the Netherlands  marketed through a Californian company.  Hard cooked cheese aged for 6-8weeks, buttery […]

  • Manchego

    Made from La Mancha sheep’s milk it ranges from semi-cured (up to 13 weeks  – curado) to cured (over 3 […]

  • Pecasso

    A sheep’s milk gouda style cheese with a clean flavour.  Uses:  table cheese

  • Pecorino Romano

    Made from pure ewe’s milk in the countryside around Rome it takes 8 to 12 months to mature and develop […]