Top 41 Italian Sheep's Milk Cheeses

Produced exclusively on the island of Sardinia, Pecorino Sardo is a semi-cooked, hard cheese made with whole milk from the pasture-grazing Sarda sheep. This breed is indigenous to Sardinia, raised throughout Italy and considered to be among the best domestic breeds for milk production. Highly adaptable to different terrains, Sarda sheep feed on fragrant Mediterranean shrubs, which gives Pecorino its distinctive aromatic flavor. It is available in two varieties: Pecorino Sardo Dolce (mild), a sweet and more delicate version, and Pecorino Sardo Maturo (mature), a much stronger flavored cheese that's matured for at least 2 months and pleasantly piquant. While Dolce is consumed as table cheese, often paired with fresh vegetables or grapes and pears, Maturo is typically grated over pasta dishes or enjoyed at the end of a meal and pairs wonderfully with bread, olive oil, and pine nuts.Expand

Back in the 15th century, when Pecorino production used to begin in spring, this Tuscan delicacy was called Cacio Marzolino, meaning March cheese. Nowadays, Pecorino Toscano is also produced in Lazio and Umbria, Tuscany's neighboring regions, and available year-round as either Fresco (fresh) or Stagionato (matured for at least 4 months). This soft to semi-hard cheese is made with whole milk from sheep feasting on pastures nestled between the Apennines and the Tyrrhenian Sea. Compared to other varieties of Pecorino cheese, Toscano is only briefly salted and thus retains its delicate, sweet flavor. Depending on how mature it is, Pecorino Toscano can be enjoyed as a table cheese or used for grating over various pasta dishes or hearty Tuscan potage soups such as Ribollita. Fresco or Stagionato, it also pairs well with fresh vegetables, fruits, jam, and honey.Expand

One of the oldest cheeses produced in Europe, Pecorino Siciliano is a semi-cooked, hard cheese, made with raw, whole milk from various sheep breeds reared all across the island of Sicily. Easily distinguished by the reed woven basket pattern on its rind, this type of Pecorino has a pronounced herbal aroma, and a well-balanced piquant flavor, which tends to become stronger as the cheese ripens. It is available in following varieties: Tuma, Primo Sale, Secondo Sale and Stagionato. Both fresh and semi-matured Pecorino Siciliano are great as table cheeses, typically served with bread and olives, while the more matured versions are especially good for grating and adding flavor to various pasta dishes.Expand

This hard cooked cheese is made with whole milk from pasture-grazed sheep, and has a particularly salty and slightly piquant flavor. Aged for at least 5 months, Pecorino Romano makes an excellent table cheese, particularly when combined with fresh vegetables and fruit, but after eight months of aging, it is mainly used for grating over classic Roman dishes such as Bucatini all’Amatriciana, Rigatoni alla Carbonara, Spaghetti Cacio e Pepe, and Tripe alla Romana. The origins of Pecorino Romano can be traced back to the Roman Empire, when cheese processing methods were first described by some of ancient Rome's most important writers on agriculture: Varrone, Columella, Virgilio and Pliny the Elder. In 227 BCE, the production of this renowned cheese spread to the neighboring island of Sardinia, where even today almost 90% of Pecorino Romano is produced, while the remaining 10% comes from Lazio and the Tuscan province of Grosseto.Expand

Ricotta di pecora, or sheep milk ricotta, is produced in many Italian regions, and each cheese has a slightly different flavor. Sicilian ricotta is seasonal, the best one is made in the period from November till May when the ewes are feeding on new grass and produce the most milk, but due to very high demand, nowadays it is also produced during the warmer months, usually using a mixture of sheep's and cow's milk. Ricotta di pecora technically isn't a cheese but a creamy curd made by reheating sheep's whey, a watery liquid that remains as a byproduct of cheesemaking – hence the name ricotta, which literary means re-cooked. A small quantity of sheep's milk can be added to whey in order to improve its softness and flavor - generally, sheep milk ricotta has a slightly richer flavor than the one made with cow milk. This soft, creamy, white latticino with a delicate flavor reminiscent of a freshly squeezed milk is widely used in cooking, it works great in both savory and sweet dishes. It can be enjoyed on its own, as an appetizer, smeared on bread, or it can be flavored with lemon juice and grated parmesan, served with pasta, gnocchi, lasagne, or, typically Sicilian, used to prepare luscious desserts - paired with chunks of chocolate, candied fruits or nuts, ricotta di pecora is what gives that distinctive taste to cannoli, cassata, or sfinci.Expand

Pecorino di Pienza is a traditional variety of Pecorino produced in Pienza in the province of Siena. The cheese is made from sheep's milk and comes in a few versions – some are young, some covered in straw, some rubbed with ash, and some are pressed with tomatoes. The young version is semi-ripened and colored with tomato juice on the rind, while the aged version has a black rind. The cheese is not spicy as other Pecorino types because veal rennet is used instead of kid goat rennet. Pecorino di Pienta is aged for 30 days, when it's still fresh and soft, ideal for melting of grilling, while the other versions are aged from 2 to 5 months. The flavors are best described as sweet and complex.Expand

Ricotta salata is the saltier, aged version of the famous fresh ricotta. This Italian cheese hails from Sicily and it's made from sheep's milk whey. The cheese is salted, formed into a wheel, then aged for about 3 months. The texture is creamy, but firm and the flavors are salty, mild, and nutty. Ricotta salata can be crumbled, grated, and even sliced. And anywhere you'd usually use feta cheese, try ricotta salata instead.Expand

Produced only on the Italian island of Sardinia, where the traditions of sheep farming and cheesemaking can be traced back to 1000 BCE, Fiore Sardo is a hard cheese made from whole sheep’s milk from local breeds. After six months of aging, Fiore Sardo develops its distinctive pungent aroma and a rich, piquant flavor with pronounced notes of caramel sweetness. The younger Fiore Sardo is most often consumed as a table cheese and pairs well with fruity wines, while matured versions are typically used for grating over a number of traditional dishes such as culurgiones, a type of Sardinian ravioli.Expand

Traditionally produced in the Apennines, namely the Emilia-Romagna's provinces of Forlì-Cesena, Rimini, Ravenna and Bologna, and the provinces of Pesaro-Urbino, Ancona, Macerata and Ascoli Piceno in the region of Marche, Fossa di Sogliano is a semi-hard cheese made from either sheep's milk (Pecorino), cow's milk (Vaccino), or both of them combined (Misto). This cheese typically matures for about 30 days before being left to ripen in the so-called 'fossa', a large pit dug into the ground and lined with straw. This way, Fossa cheese develops a strong aroma of mould and truffles, and quite a piquant flavor with a slightly bitter aftertaste. An essential ingredient of the local cuisine, Fossa di Sogliano is used either as a condiment for carpaccios or for preparing many traditional pasta dishes such as Cappelletti, Passatelli and Gnocchi. It pairs well with full-bodied red wines.Expand

Traditionally produced in the provinces of Foggia and Bari, Canestrato Pugliese is a hard cheese made from sheep's milk. It is one of the most prized products of the Apulia region, masterfully crafted from December to May, at altitudes varying between 250 to 700 meters, where the Mediterranean climate creates optimal sheep farming conditions. Canestrato is aged in reed baskets typical for the Apulian area, and while matured Canestrato has quite a strong piquant flavor and is more suitable for grating, the younger versions are much more delicate and should be paired with fava beans, pears, or crudités, and accompanied by rosé or dry white wines.Expand

Rocca Toscana Formaggi is a cheese producer based in Arezzo, Italy. The company specializes in crafting traditional Tuscan cheeses. Their product line includes a variety of sheep, goat, and cow milk cheeses. They employ artisanal methods combined with modern technology to ensure high-quality products. Rocca Toscana Formaggi participates in both local and international markets.Expand

Caseificio Il Fiorino is a prestigious Italian dairy company located in the heart of Tuscany, specifically in the Maremma region. Established in 1957, Il Fiorino has grown into one of the most celebrated producers of pecorino cheese, earning recognition both in Italy and abroad for its exceptional quality and craftsmanship. The company is deeply committed to preserving traditional methods of cheesemaking while embracing modern practices to ensure a sustainable and high-quality production process. At Caseificio Il Fiorino, the production of cheese is an artisanal process that values authenticity and craftsmanship. The company produces a wide range of cheeses, with a strong focus on pecorino, which is made from sheep’s milk sourced from local farms. The milk is carefully selected to ensure it is of the highest quality, and the cheesemaking process takes place in small batches to maintain the integrity and flavor of each product. The cheeses are made by hand, with skilled cheesemakers monitoring every stage of production.Expand

Romagna Terre is an Italian cheese producer located in the Emilia-Romagna region. The company specializes in the production of traditional Italian cheeses, including Parmigiano Reggiano. It employs artisanal methods to ensure the high quality of its products. Romagna Terre sources its milk from local farms, adhering to strict quality control standards.Expand

The company "Perla" was founded in Nichelino around the mid-20th century. For generations, it specialized in producing, ripening, and refining traditional Italian dairy products, with a focus on maintaining a family-like atmosphere. Perla’s products are rooted in the fertile pastures of Piedmont, where ideal conditions for raising sheep, goats, and cows contribute to high-quality milk. The company emphasizes that its success lies in its meticulous cheese production process, which follows the highest standards of excellence and a slow, 100% natural maturation process. This dedication to tradition and quality ensures the authenticity of their cheeses.Expand

Salcis is a renowned Tuscan producer that blends tradition with exceptional quality in crafting cured meats and cheeses. Founded in 1941 in Siena, the company was born from the collaboration of local artisans dedicated to preserving authentic recipes and artisanal methods. Over the decades, SALCIS expanded into producing premium sheep’s milk cheeses, sourced from the pastures of the Crete Senesi, with processing beginning within a day of milking to maintain freshness and flavor. Their range, including pecorino and traditional salami made from the finest meat of local breeds such as Cinta Senese, stands out for its character and deep connection to the Tuscan land. At the heart of their production is a model farm that ensures animal welfare and full quality control. Today, SALCIS remains faithful to its heritage, creating delicacies that truly embody the spirit and taste of Tuscany.Expand

Caseificio dei Barbi is a traditional Tuscan cheese dairy located in Montalcino and operating as part of the historic Fattoria dei Barbi estate. Its origins date back to the mid-19th century, when sheep’s milk cheese production began at Molin del Fiore, a facility regarded as the oldest continuously operating cheese dairy in Montalcino. Today, Caseificio dei Barbi specializes in the production of cheeses made from sheep’s milk, drawing on local traditions and artisanal craftsmanship. The dairy is particularly known for combining historical aging methods with ingredients characteristic of the Montalcino area. It is committed to preserving traditional recipes and cheesemaking techniques, with much of the production process still carried out by hand. Over the years, Caseificio dei Barbi has established a reputation as one of Tuscany’s most awarded producers of sheep’s milk cheeses, earning numerous international recognitions for quality and craftsmanship. Today, it remains an important part of Montalcino’s gastronomic heritage, continuing to connect local cheesemaking traditions with a contemporary approach to producing high-quality artisanal cheeses. Its products are available for purchase directly from Caseificio dei Barbi through its production facility and retail outlet in Montalcino.Expand

Formaggi La Quercia is a renowned cheese producer located in Guidonia Montecelio, in the Lazio region near Rome. Founded in 1921 by shepherds from the Roman countryside, the dairy has earned a reputation over the years as a producer of high-quality dairy products that blend deep tradition with modern production methods. Although it started as a small family-run dairy, it has since become synonymous with quality cheeses, emphasizing traditional production techniques while adhering to modern food safety standards. La Quercia annually collects around 4.5 million liters of milk from carefully selected farms across five districts in the Lazio region. These farms use traditional livestock farming methods, which allows the dairy to produce high-quality dairy products. The dairy is particularly known for its expertise in producing Ricotta Romana DOP, as well as various types of pecorino and goat cheeses, which reflect the richness and authenticity of local food. For its products, La Quercia uses only the finest raw materials, with much of the production process based on artisanal techniques. This ensures that each product has a unique and rich flavor.Expand

Caseificio Lacesa is a renowned dairy cooperative founded in Bortigali, in the heart of Sardinia. It was established through the union of local livestock farmers with the aim of preserving and promoting the traditional Sardinian art of cheesemaking. Over the years, Lacesa has become one of the island’s leading cheese producers, known for the high quality of its products and its commitment to safeguarding local gastronomic heritage. Lacesa uses milk from sheep, cows, and goats that graze naturally on the region’s aromatic pastures. This practice contributes to the unique flavor and quality of their cheeses. The cooperative specializes in the production of traditional Sardinian cheeses such as Fiore Sardo DOP, Pecorino Romano DOP, Pecorino Sardo, as well as a variety of mixed-milk and cow’s milk cheeses. Combining traditional production methods with modern technology, Lacesa ensures high standards of quality and safety. Their products are recognized and appreciated both nationally and internationally, contributing to the promotion of Sardinia’s rich cheesemaking tradition.Expand

De' Magi is a renowned Italian cheese producer, led by Andrea De Magi, that specializes in creating high-quality cheeses using traditional methods. Located in Castiglion Fiorentino, Tuscany, De' Magi is known for its refined approach to cheese-making, elevating the flavors and textures of its products through careful aging and the use of unique techniques. De' Magi produces a wide range of cheeses, including soft, semi-hard, and blue varieties, each crafted with precision and expertise. Their cheeses are celebrated for their originality, craftsmanship, and intense flavors. The company is also deeply involved in cheese education, offering training and consulting services to foodservice professionals, teaching the best practices for cutting, presenting, and storing their exceptional cheeses. De' Magi continues to innovate while respecting the traditions of Italian cheese-making, delivering a truly artisanal experience to cheese lovers around the world.Expand

Sepi Formaggi is an Italian artisanal cheese producer that builds its identity on the combination of family tradition, local milk sourcing, and a modern approach to quality standards. Based in Sardinia, an island in the Mediterranean Sea in southern Italy, in a region where cheesemaking is deeply rooted in everyday culture, the company works closely with local farms to secure fresh, carefully controlled milk for its production. Sepi Formaggi does not position its cheeses as industrial products, but as foods with a clear sense of origin and a recognizable style, aimed at consumers who value authenticity and consistency. Its range includes fresh and semi-aged cheeses, among them the Fioretto cheese, known for its delicate texture and clean, milky profile. The production process blends traditional aging techniques with contemporary food safety and quality control systems, ensuring reliability without losing its artisanal character. The brand is especially present in markets that appreciate classic European cheeses presented through a modern lens of packaging and distribution. Rather than pursuing mass production, Sepi Formaggi focuses on building its reputation through long-term relationships and dependable quality. Its cheeses are found both in specialty retail shops and in gastronomy, where products with a clear identity and balanced flavor are valued. The company’s strategy is not driven by trends, but by continuity in craftsmanship. It is precisely this consistency that makes Sepi Formaggi a recognizable name among small but serious Italian cheese producers.Expand