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Articles - Gourmet Pleasures:

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Sheep’s milk cheese is tasty and versatile

Summer is high season for locally sourced sheep’s and goats milk cheese. These types of cheese are available as different specialities – fresh, mature and soft. Spicy, creamy feta is a familiar form of sheep’s cheese. Matured in brine it is traditionally used in Turkish and Greek cuisine. It tastes good cubed in a salad, crumbled on top of a gratin, or dipped in breadcrumbs and baked or deep fried. Use it in fillings for peppers, courgettes and onions. Or blend it with yoghurt, Mediterranean herbs, chopped olives and dried tomatoes to make a delicious summer dip. If you reduce the amount of yoghurt, you’ll get a firmer consistency ideal for spreading on bread. If you’re planning to grill feta on the barbeque, it needs to be marinated first in olive oil, thyme, rosemary, garlic, onions and chilli. Then pack it in aluminium foil and pop it on the barbeque. When it is soft, but still keeps its shape, it’s ready to eat with crusty bread.

Goats milk cheese – variable taste and easy
to digest

The taste of goats milk cheese can vary from strongly ‘goaty’ to pleasantly mild depending on the sort you buy. A good rule of thumb is the younger the milder. Most recipes with sheep’s milk cheese taste equally good with goats cheese. In France they like to eat it warm in a salad or combine d with fresh fruit, or in winter with dates and nuts. Goats milk cheese not only supplies protein, vitamins such as vitamin A, trace elements and essential fatty acids, such as linoleic acid, it’s also easily digestible. Sheep’s milk is richer than cow or goats milk; it has a fat and protein content of around 7 and six% respectively.

Cheese ‘Made in Germany’

The national herds of sheep and goats in Germany are shrinking, but some farms have specialised in cheese production, so that you’ll often find locally produced cheese in shops or at farmers’ markets. Between November and March, sheep and goats put all their energy into carrying and suckling their young, only after that is the milk again available for cheesemaking. This year, thanks to the mild winter and spring, the grass is growing well and the animals could be put out to grass early.


Source: Heike Kreutz, www.aid.de