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
Rushan cheese resembling an ice pop. Some of the popular toppings include sweetened condensed milk, rose petal infused honey, chocolate syrup, and fruit preserves. If rushan cheese is served deep fried, the cheese changes its texture and becomes somewhat flaky. Rushan cheese Rushan (乳扇; pinyin: rǔshān, literally "milk fan") is a cow's milk cheese of Yunnan, China. It is traditionally made by the Bai people, who call it "nvxseiz" (or Yenx seinp, in another dialect of Bai), the etymology of which is unclear. It is flat and has a leathery texture. It may be served fried or grilled and rolled up on