As in few regions of the world, the Mediterranean area does not have a high number of cattle, so cheese production eventually had to be modified according to the living conditions of the area.
The primary livestock consisting of sheep and goats contributed to the development of cheeses made with the rennet of the milk of these species.
This milk gives sheep's cheese a different acidity point than cow's milk cheese. With a more intense flavor, we can find among its gourmet varieties:
Castilian cheese: This cheese with a spicy flavor is made in Castilla y León and Palencia.
Manchego: This Spanish cheese must be made only with La Mancha sheep's milk.
Roquefort: also known as blue cheese, it is made in the Causses region of France.
The feta: a classic from the area of Greece, Turkey and Bulgaria. Its curing process is carried out in brine.
El majorero: Made on the Canary Island of Fuerteventura. It is a fatty cheese, with a maturation of up to 60 days.
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