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
Alpujarra cheese Alpujarra cheese Alpujarras cheese is a Spanish cheese from the eastern region of Andalusia, which includes the provinces of Granada, Almería and the Penibética mountain chain. The cheese takes its name from La Alpujarra (or Las Alpujarras), a mountainous region which occupies a part of southern Granada province and western Almeria province. This area has a long history and tradition of goatherding. Alpujarras cheese is made from the milk of the White Andalusian domesticated goat. The cheese is made as a fresh or matured variety and is classified as fatty to extra fatty. The presentation of the mature cheese is