Best Sheep Cheese for Pizza: A Flavorful Guide

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Pecorino Romano is a popular choice for pizza due to its sharp, salty flavor and ability to hold its shape well under high heat.

You know how much everyone loves pizza, right? Well, cheese is a huge part of why it’s so popular! It makes that melty, gooey goodness that we all crave.

Now, let’s talk about sheep’s milk cheese. It’s a bit different from the cow’s milk cheese you usually find. It has more protein, and the flavor is stronger – think tangy, nutty, and maybe even a little bit like gamey meat. This unique taste can really make your pizza stand out.

This article is here to help you find the best sheep cheeses for your pizzas. We’ll guide you so you can try new flavors and make some seriously delicious pies.

Best Sheep Cheese for Pizza

What Makes Sheep’s Milk Cheese Unique?

You’ll notice that sheep’s milk cheese has a special taste. It often has a tangy or nutty flavor, and sometimes even a slightly salty one. This unique taste comes from the way sheep’s milk is made.

Indeed, Sheep’s milk cheese has a distinct character that sets it apart from cow’s milk cheese. Here’s why:  

The Sheep Breed

Different sheep make milk with different amounts of fat and protein. This means the cheese will taste different. For example, Manchego cheese, made from Spanish sheep, often has a stronger nutty taste.

How Long It Ages

Younger cheeses usually have a milder flavor. As the cheese gets older, the flavor gets stronger and sometimes sharper.

How It’s Made

The way the cheese is made, like the special ingredients used and how long it’s kept, also affects the taste and texture.

Famous Sheep’s Milk Cheese Places

Some of the most famous places for sheep’s milk cheese are:

  • Italy: They make delicious cheeses like Pecorino Romano and Ricotta Salata.
  • Spain: Known for Manchego cheese, which has a nutty and slightly salty taste.
  • France: Makes many different kinds of sheep’s milk cheese, including Roquefort, a blue cheese with a strong flavor.
  • Greece: Famous for Feta cheese, which has a tangy and salty taste.

There are many other delicious sheep’s milk cheeses out there! Trying different ones can open up a whole new world of flavors for you.

Best Sheep Cheese for Pizza 1

What are the Top Sheep Cheeses for Pizza?

Sheep cheeses bring a unique, robust flavor to pizza. Here are some excellent sheep’s milk cheeses to consider for your next pizza night:

Pecorino Romano

This Italian cheese is known for its sharp, salty flavor and its tendency to crumble. Its salty crunch adds a delightful textural contrast to pizza. Use it sparingly to avoid overpowering other flavors.

Manchego

Originating from Spain, Manchego offers a nutty, slightly sweet flavor. It melts beautifully, making it a fantastic choice for pizzas. Its creamy texture blends well with other toppings.

Ossau-Iraty

This French cheese boasts a subtle, nutty flavor and a creamy texture. It adds a touch of richness to pizza without overpowering other ingredients. Its mild character makes it a versatile option for various pizza styles.

Roquefort

A strong, blue cheese from France, Roquefort has a pungent, earthy flavor. Use it sparingly on pizza to add a unique and unexpected flavor dimension. A little goes a long way with this bold cheese.

Feta

This Greek cheese offers a tangy, salty flavor and a crumbly texture. Its saltiness complements many pizza toppings, and its crumbly texture creates an interesting contrast against the smooth pizza dough.

Remember: When choosing sheep’s milk cheese for pizza, consider the other toppings and the overall flavor profile you’re aiming for. Experiment with different cheeses to discover your favorites!

Best Sheep Cheese for Pizza 2

How to Choose the Right Sheep Cheese for Your Pizza?

Choosing the right sheep cheese for your pizza depends on several factors, including your desired flavor profile, texture, and how the cheese melts.

Here’s a deeper dive into selecting the perfect sheep’s milk cheese for your pizza masterpiece:

Consider the Pizza’s Other Ingredients

Pecorino Romano: This sharp, salty cheese pairs beautifully with tomato sauce, garlic, and herbs like oregano and basil. It also complements savory toppings like mushrooms and olives.

Manchego: Its nutty sweetness makes it a fantastic match for fig jam, prosciutto, and arugula. It also works well with roasted vegetables like eggplant and zucchini.

Ossau-Iraty: This milder cheese complements a wide range of toppings, from classic Margherita to more adventurous combinations like pear and gorgonzola.

Roquefort: Its strong blue cheese flavor shines when paired with milder toppings like pear, honey, and walnuts. It also adds a unique touch to pizzas with caramelized onions and mushrooms.

Feta: The tangy saltiness of Feta works wonderfully with spinach, artichokes, and roasted red peppers. It also complements Mediterranean flavors like olives, oregano, and feta.

Experiment with Different Pizza Styles

Thin Crust: The crispiness of thin crust pizzas complements the crumbly texture of cheeses like Pecorino Romano and Feta.

Deep Dish: The rich, buttery flavor of deep dish pizzas pairs well with the creamy texture of cheeses like Manchego and Ossau-Iraty.

Neapolitan: The delicate flavors of Neapolitan pizzas benefit from the subtle nuttiness of cheeses like Ossau-Iraty or the tangy brightness of Feta.

Consider the Desired Flavor Intensity

Milder Pizzas: For pizzas with more delicate flavors, opt for milder cheeses like Ossau-Iraty or young Manchego.

Bolder Pizzas: If you’re aiming for a more intense flavor profile, choose stronger cheeses like Pecorino Romano, Roquefort, or aged Manchego.

What are the Best Tips for Using Sheep’s Milk Cheese on Pizza?

Sheep’s milk cheese adds a unique flavor and texture to pizza. Here are some tips to help you make the most of it:  

Choose the Right Cheese:

Hard Cheeses: Pecorino Romano, Manchego, and Fiore Sardo melt well and add a strong, sharp flavor.

Soft Cheeses: Ricotta Salata and young Manchego have a milder flavor and melt more easily.

Blue Cheeses: Roquefort adds a pungent, tangy flavor but may not melt as well.  

Consider the Flavor Profile:

Bold Flavors: Pair with strong cheeses like Pecorino Romano or Roquefort for a robust pizza.

Subtle Flavors: Use milder cheeses like Ricotta Salata or young Manchego to complement delicate toppings.

Grating and Shredding:

Hard Cheeses: Grate or finely shred hard cheeses like Pecorino Romano for even distribution and better melting.  

Soft Cheeses: Crumble or thinly slice soft cheeses like Ricotta Salata or young Manchego.

Placement and Baking:

Even Distribution: Spread the cheese evenly over the pizza for consistent melting and flavor.

High Heat: Bake at a high temperature (around 450-500°F) to get a nice golden crust and melted cheese.

Time it right: Add the cheese towards the end of baking so it has time to melt and get nice and bubbly.

Combining Cheeses:

Texture and Flavor: Combine different sheep’s milk cheeses for a variety of textures and flavors. For example, use Pecorino Romano for a sharp bite and Ricotta Salata for creaminess.

Conclusion

This article explored the unique qualities of sheep’s milk cheese and how it can elevate your pizza-making experience. We learned that sheep’s milk cheese offers a diverse range of flavors, from tangy and nutty to salty and slightly gamey.

Using sheep’s milk cheese on pizza adds a distinct character, enriching the flavor profile with its unique notes. Whether you prefer the sharp, salty crunch of Pecorino Romano, the creamy melt of Manchego, or the bold bite of Roquefort, there’s a sheep’s milk cheese to suit every palate.