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
Manufacture of cheddar cheese Manufacture of cheddar cheese The manufacture of Cheddar cheese includes the process of "cheddaring", which makes this cheese unique. Cheddar cheese is named for the village of Cheddar in Somerset in South West England where it was originally made. The manufacture has since spread around the world and the name has become generic. In general, the milk is raw milk (whole or 3.3%). The milk must be "ripened" before adding in the rennet. The term "ripening" means allowing the Lactic acid bacteria (LAB) to turn lactose into lactic acid, which lowers the pH of the solution, greatly aiding in the