Sheep milk cheese especially when produced outside their country of origin. It takes between 2 weeks to 2–3 months up to two years for the cheeses to fully ripen. French sheep milk cheeses include Abbaye de Bellocq, , Berger de Rocastin, Brebicet, Le Claousou, Lévejac, Valdeblore, Roquefort, Ardi-gasna, Agour, Ossau-Iraty, Brocciu, Asco, Brin d'amour,Faisselle, Fleur de Maquis, A filetta, and Niolo. Greek sheep milk cheeses include Feta and Halloumi. Italian sheep milk cheeses include Pecorino Romano, Pecorino Sardo, Pecorino Siciliano, Pecorino Toscano and Ricotta. Israeli Sheep milk cheeses Tzfatit tari(fresh Tzfat cheese)and Tzfat cheese |Tzfatit Kasheh]] Aged Tzfat cheese Croatian sheep milk cheeses
Murcian cheese beer or wine, or may be part of a meal. Murcian cheese Murcian cheese (Spanish: "queso de Murcia") is a fatty goats' milk cheese from the Murcia region of south-east Spain. It has a Protected Designation of Origin. The cheese is made only from milk from goats of the Murcian breed from registered herds which graze freely on scrub and coarse pasture characteristic of that dry geographical zone. The cheese is made in two forms: The goats are milked daily and after filtration the milk is warmed and curdled with an animal enzyme or another authorised agent. Depending on the