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
Caprino cheese when shipped for preservation. "Caprino stagionato" is often aged 20–40 days or longer depending on the region, which gives the cheese a saltier and tangy flavor. The shape is small and square or marshmallow-shaped. The rind is often thin and yellow or reddish in color. Caprino cheese Caprino is an Italian cheese traditionally made from whole or skim goat's milk. The name of the cheese derives from the Italian word for goat, "capra". With modern methods of production, the cheese is made from cow's milk, as well, or a combination of both cow's and goat's milks. The two major styles