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Today we pay tribute to the animals that supply the milk for our cheese; specifically, the sheep. Sheep are an important part of Forever Cheese's history. In the beginning, we focused solely on bringing Pierluigi's family's Italian sheep's milk cheeses to the United States. Fulvi® is a well respected brand now, but it took a lot of effort and time to get there. Cheese made from sheep's milk was much less common than cow's milk and seemed foreign and strange to many consumers. Twenty years ago, it was a struggle to get people to even sample cheese made with sheep's milk! We have come a long way since then, as the appreciation for imported and artisan cheese in this country grows.
Sheep are now getting their due, and for good reason. Their milk contains more protein and butterfat than cow's and goat's milk, with more solid content. Although sheep produce less milk than other dairy animals, less milk is needed to create a wheel of cheese. Many cheesemaking traditions are tied to certain breeds that contribute to the cheese's distinct flavors and aromas. We celebrate cheeses that use breeds with a rich history and connect the cheese to a specific town or region. Learn about some of these special breeds that produce world class cheeses. We have much love for these sheep!
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The Latxa sheep, native to Navarra and the Basque Country, has adapted to the rocky and rugged terrain of the region. Their milk is rich, aromatic, and fruity, and their diet comes primarily from the grasses that grow in the mountains. Known primarily for its use in Idiazabal, this breed is also used to make Roncal. Mikel, our Roncal producer, grew up in the Roncal Valley of Navarra. Looking for a way to make his living in the area and to preserve its traditions, he began raising Latxa sheep with his brother Heli. Demand grew and they now also collect milk from local farmers. Depending on the season, it takes an average of 6.5 liters of milk to make 1 kilogram of Roncal. Mikel's DOP cheese is made with raw milk, allowing the complexities to shine in this piquant cheese with a long butterscotch finish.
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The early ancestors of the Manchega sheep came into Spain through the Pyrenees, ultimately settling in the region of Castilla La Mancha, where they were domesticated. It is believed that local settlers did not mix the Manchega with other breeds. As such, this breed has remained unchanged for many hundreds of years. The Regulatory Council for Manchego DOP states that authentic Manchego must be made from Manchega sheep in the region of Castilla La Mancha. Manchega sheep's milk contains an average of 8% butterfat, with 5.6 liters of milk used for each kilogram of cheese. We have Manchego made with pasteurized and raw milk and aged from 3 to 15 months. They are produced using morning or next day milk, whereas most Manchego producers use milk that is several days old. The cheese is particularly exceptional when the milk is richest, between August and December.
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The Sarda breed originated in Sardinia, from a mix of North African, Merino, and local sheep. They now are used throughout the Mediterranean as dairy animals because of their high milk yield. These sheep are hardy, highly adaptable, and docile. Their wool, which is heavy and matted, is used in weaving. They produce a rich, fatty milk (7% butterfat) very well suited to cheesemaking. Sarda sheep's milk is used to make many pecorino style cheeses throughout Sardinia and Italy, including Fiore Sardo DOP. This rustic brown wheel is aged over six months, resulting in a sheepy, smoky, and robust cheese with a long, spicy finish. It's one of Sardinia's best known cheeses for a reason, many thanks to the flavorful milk of the Sarda sheep!
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The Pag Sheep (Paška ovca) is indigenous to the island of Pag, off of Croatia. Around 35,000 live on the island and 20,000 produce the milk for cheeses like Paški Sir. Our producer owns a herd of 3,000. Each yields a half liter of milk per day, and it takes approximately 10 to 12 sheep to produce one wheel of cheese. Shepherds spend their entire day outside with their herd, from dawn until dusk. The island is very rocky with little vegetation, the majority of which are shrubs and wild herbs. A powerful northerly winter wind called the Bura covers the plants with layers of salt from the sea, which the sheep then eat, giving the milk, and in turn, the cheese, delicious savory and salty notes. Our Paški Sir is aged one year, bringing its crystalline texture and pleasantly sheepy flavor to a peak without becoming too dry. Both it and Dalmatinac (see below!) are full of flavor and terroir.
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New Arrival: Dalmatinac
(Dahl-ma-TEEN-ats)
Also featuring milk from the Pag Sheep, this is a mixed milk cheese from the makers of Paški Sir. Dalmatinac is a semi-hard, mild cheese made with 90% cow’s milk and 10% sheep’s milk, giving it just a touch of piquancy. Herbal and slightly sweet, it is well balanced. A terrific value, it won a Super Gold at the 2014 World Cheese Awards, and was featured as one of Culture Magazine's best cheeses of 2015!
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 Roncal received DOP status in 1981, making it the first Spanish DOP cheese. Today there are 25 Spanish cheeses with protected denomination of origin.
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Proof that we take our sheep very seriously here at the Forever Cheese office!
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