Sheep's Milk Cheese...what is it?

W

woody

Well-known member
I'm making a recipe for Artichokes au Gratin and it's calling for Sheep's Milk Cheese. What do I look for in the store? The recipe says I could also use Brie which I have but now I'm curious about the sheeps milk. I don't think I've ever used it before. TIA!

 
I have seen many different varieties of sheep's milk cheeses. I was in contact...

...with a supplier of sheep's milk cheese a few years back for my business. He educated me on how sheep's milk is made into many familiar types of cheese normally associated with cow's milk.

So, if the recipe says brie can be subbed, I would use brie.

Michael

 
Thank you both! I guess I'll stick with the Brie since I have it

but thank you for the link because I'd love to try them sometime! Feta might be very good too.

 
REC: Artichokes au Gratin, Here's the recipe if anyone interested.

ARTICHOKES AU GRATIN


Extra-virgin olive oil for brushing
4 TBL plain or seasoned bread crumbs
1 12-oz jar marinated artichoke bottoms, drained and patted dry
1 ½ TSP grated parmesan cheese
¼ lb soft sheep’s milk cheese or brie, rind removed, sliced
1 cup mixed salad greens
2 Tbl balsamic vinaigrette

1. Preheat oven to 350. Brush a 9-inch square baking dish with olive oil and sprinkle with 2 Tbl breadcrumbs. Place the artichoke bottoms cup-side up on the breadcrumbs and brush or drizzle with olive oil. Sprinkle with 1 Tbl breadcrumbs and the parmesan.
2. Bake for 15 minutes; remove from the oven and preheat the broiler. Divide the sheep’s milk cheese among the artichokes; sprinkle with the remaining 1 Tbl breadcrumbs. Broil until the sheese starts to bubble and the topping browns, 3-4 minutes. Toss the salad greens with the balsamic vinaigrette in a bowl; serve the artichokes on top of the greens.

Serves 4. From Food Network Magazine Aug/Sep 2009

 
You must log in or register to reply here.
Back
Top