When your palate craves something a little more adventurous than classic cow’s milk cheeses, goat and sheep cheeses open up a world of complexity. These cheeses are deeply rooted in tradition, boasting distinctive textures and bold, earthy flavors that add a sophisticated edge to any cheese board.

What Sets Goat and Sheep Cheeses Apart?

The magic starts at the molecular level: goat and sheep milk differ from cow’s milk in both fat and protein content. This creates cheeses with unique textures and flavor profiles.

Goat Cheese: Typically tangy, bright, and slightly acidic. Fresh goat cheeses tend to be soft, chalky, and white, becoming creamier and more pungent with age.

Sheep Cheese: Richer in fat than both cow and goat milk, sheep cheeses often have a buttery texture, nutty undertones, and a signature earthiness sometimes described as “woolly”—in the most delicious way.

Classic Goat and Sheep Cheeses to Know

Add depth to your board with these standouts from around the world:

Chèvre (France) – The go-to fresh goat cheese: citrusy, spreadable, and lusciously creamy.

Manchego (Spain) – A firm sheep’s milk cheese with savory, nutty flavors and subtle notes of caramel.

Pecorino Romano (Italy) – A hard, salty sheep’s milk cheese that’s perfect grated over pasta or served in bold shards.

Ossau-Iraty (France) – A semi-hard Pyrenean sheep’s milk cheese, smooth and delicately nutty with sweet, grassy aromas.

Garrotxa (Spain) – A lesser-known gem, this semi-firm goat cheese has a natural gray rind and gentle minerality.

Texture and Flavor Guide

Goat Cheese: Fresh varieties are crumbly and tangy, while aged ones develop creamy centers and robust aromas.

Sheep Cheese: Ranges from soft-ripened to hard-aged, often with a lush, fatty mouthfeel and complex, nutty depth.

Perfect Pairings

Wines

Crisp whites like Sancerre, Sauvignon Blanc, or Touraine.

Spanish reds such as Rioja or Tempranillo, or even a dry sherry.

Foods

Fresh figs, Marcona almonds, olive tapenade, grilled stone fruit, or roasted red peppers all play beautifully with the earthy tones of these cheeses.

Breads

Try hearty multigrain, walnut-raisin, or rustic baguette slices for texture contrast.

Serving Suggestions

Serve goat cheese slightly chilled to maintain structure.

Allow sheep cheese to come to room temperature before serving—this unlocks its full aroma and creaminess.

Wedgely’s Take

At Wedgely, we love the way goat and sheep cheeses elevate seasonal boards—especially in spring and summer. Their vibrant flavors pair wonderfully with fresh produce like tomatoes, asparagus, cherries, and apricots. Whether you're curating a picnic board or hosting an evening spread, these cheeses bring complexity, contrast, and a taste of the countryside.

Don’t stick to the usual. Explore the grassier side of the pasture. Goat and sheep cheeses are your invitation to something bold, beautiful, and utterly delicious.

Buying cheese should never feel intimidating. In fact, it should be one of life’s small but joyful adventures—a delicious quest for your next favorite flavor. Whether you’re standing in front of a packed cheese case at your local shop or exploring our curated selection online, here’s how to choose cheese with confidence and curiosity.

1. Befriend Your Cheesemonger (or Your Wedgely Curator!)

If you’re at a specialty shop or market, your cheesemonger is your secret weapon. Ask questions! Ask for tastes! Tell them what you’re planning—whether it’s a solo snack, a romantic date night, or a festive dinner party—and let them guide you. The best cheesemongers are flavor matchmakers, and they love connecting people with cheeses they’ll adore.

And here at Wedgely, we like to think of ourselves as your personal cheese curators. Our selections are carefully chosen to take you on a journey of taste, and our detailed tasting notes and pairing suggestions are designed to help you discover new favorites.

2. Buy for the Moment, Savor the Now

Cheese is a living thing, and many varieties are best enjoyed fresh or within a week or two of purchase. Don’t buy in bulk unless you're prepping for a party or know you’ll devour it quickly (we get it!). Instead, focus on selecting the perfect amount for your immediate enjoyment and let your next cheese experience be just around the corner.

• Fresh cheese? Enjoy it within a few days to experience its delicate flavors at their peak.
• Aged wedge? You’ve got a bit more time to savor its complex notes, but don’t let it languish in your fridge.

3. Don’t Judge a Cheese by Its Rind (Embrace the Unexpected)

That rustic gray coating? Totally normal! That orange, gooey edge? Probably intentional, and delicious! Rinds vary wildly in texture, color, and aroma—and they’re often edible (but not always delicious).

When exploring cheeses in person, ask your cheesemonger which rinds are meant to be enjoyed and which are best trimmed away. And when you shop with Wedgely, we’ll always provide you with the information you need to make the most of every bite.

4. Trust Your Senses: A Flavor Adventure

Let your senses guide you. If you’re shopping in person, take a moment to smell the cheese. Observe its texture. Is it oozy and decadent? Crumbly and rustic? Silky and smooth? Don’t be afraid to ask for a sample if that’s an option.

And when you're browsing our Wedgely selections, immerse yourself in our detailed tasting notes and customer reviews. Look for the flavor profiles that speak to you—whether you're drawn to buttery richness, nutty complexity, earthy depths, or tangy brightness.

5. Explore the World of Milk

Cow, goat, sheep, buffalo—each milk type brings its own unique character to the cheese:

• Cow’s milk: Classic and approachable, offering a wide range of flavors and textures.
• Goat’s milk: Tangy, bright, and sometimes with a subtle citrusy zing.
• Sheep’s milk: Rich, nutty, and buttery, often with a luxurious mouthfeel.
• Buffalo’s milk: Creamy and intense, the foundation of true mozzarella di bufala.

We encourage you to explore the diversity of milk types in our Wedgely boxes and discover your personal preferences.

6. Read the Label: Your Cheese Passport

A cheese label is your passport to understanding its origins and characteristics. Look for:

• The milk type: Your guide to flavor and texture.
• Country of origin: A hint at the cheese's heritage and terroir.
• Pasteurized or raw: Information about the milk's treatment.
• Style or texture: Clues about what to expect on your palate.
• Age (young, aged, etc.): An indication of flavor intensity and complexity.

But remember: Even within these categories, flavor can vary dramatically. A mild Brie and a funky Brie can both be incredibly delicious—just in different ways.

7. Embrace the Seasons: Cheese in Its Prime

Yes, cheese has a season! Fresh, bright chèvre shines in spring, while rich, complex Alpine styles reach their peak in fall. Shopping seasonally means you’re experiencing cheese at its most flavorful—and often supporting smaller producers who work in harmony with nature's rhythms. We at Wedgely strive to bring you the best of each season.

Wedgely's Philosophy: Shop With Your Eyes, Your Heart, and Your Taste Buds

At Wedgely, we believe that the most rewarding cheese experiences come when you follow your instincts and embrace your cravings. Don’t be afraid to step outside your comfort zone. Never tried a washed rind? Go for it! Always skip the blues? Give one a chance—you might be surprised.

Every cheese tells a story: of the land, the animals, the cheesemaker's art, and the passage of time. Let your next wedge, whether from a local shop or a Wedgely's curated cheese box delivery, be a delicious new chapter in your own culinary story.

Cheese may seem like magic, but its creation is deeply rooted in science. Transforming milk into a flavorful, aged wedge is a biochemical symphony that begins the moment milk is collected. Understanding the science behind cheese not only deepens our appreciation but also helps us decode why one cheese is soft and bloomy while another is sharp and crystalline. At Wedgely, we celebrate this fascinating process, and we're excited to share it with you.

The Curd is the Word

At the heart of all cheese lies casein—the primary milk protein. Milk is a complex emulsion, and casein proteins are suspended within it. When acid or rennet is added to milk, this delicate balance shifts. Acid, often in the form of lactic acid produced by bacteria, lowers the pH, while rennet, a complex of enzymes (historically from animal stomachs, but now often produced through fermentation), destabilizes the casein. This causes the casein molecules to bond together, forming a three-dimensional network that traps fats and water, creating curds. The liquid left behind is whey, a valuable source of protein in its own right, but the curds are where the magic happens.

Manipulating the Masterpiece

Cheesemakers are master manipulators, controlling a range of factors to create vastly different textures and flavors.

• Temperature: Heating the milk influences the rate of curd formation and the final texture. Higher temperatures generally result in firmer curds.

• Acidity: The amount of acid present affects how casein binds. More acid leads to a firmer, more brittle cheese, while less acid results in a more elastic texture.

• Moisture Content: Cutting the curds releases whey. Smaller curds release more whey, leading to a drier, firmer cheese. Larger curds retain more moisture, resulting in a softer, creamier cheese.

• Time: How long the curds are worked, pressed, or allowed to rest also plays a significant role in the final texture.

The Influence of Ingredients

Beyond the basic steps, the characteristics of the milk itself and the addition of microbial cultures dramatically influence the outcome.

• Fat Content: The higher the fat content in the milk, the richer and creamier the cheese will be.

• Milk Source: Milk from different animals—cow, goat, sheep, or even buffalo—has different compositions of proteins, fats, and sugars, leading to unique flavor profiles and textures.

• Microbial Cultures: Starter cultures introduce specific strains of beneficial bacteria, which consume lactose (milk sugar) and produce lactic acid. This process not only affects flavor but also acts as a natural preservative. Different bacterial strains produce different flavor compounds. Some cheeses, like Swiss, incorporate propionic bacteria, which consume lactic acid and produce carbon dioxide, creating those characteristic holes—or "eyes."

The Art of Affinage

Then there’s the aging process, or affinage. This is where time, temperature, humidity, and the environment work their magic.

• Time: Aging can range from a few weeks to several years. During this time, enzymes break down proteins and fats, creating complex flavor compounds.

• Temperature and Humidity: These factors influence the activity of enzymes and microbes, affecting the rate and type of ripening.

• Storage Environment: Whether the cheese is aged on wooden shelves, in cave walls, or on metal racks, the environment contributes to the final flavor and texture. For example, a Brie left to age for two weeks becomes creamy and mild; leave it for four weeks, and it transforms into an oozing, pungent marvel.

The Role of Microbes

Enzymes, molds, and yeasts also play key roles in the development of cheese.

• Penicillium roqueforti, the mold behind blue cheeses, introduces intense, spicy, and pungent notes.

• Brevibacterium linens gives washed-rind cheeses their characteristic pungent, funky aroma and sticky, orange rind.

At Wedgely, we marvel at this marriage of nature and technique. Each cheese is a living thing—breathing, aging, evolving—until it’s ready to meet your board. When you savor a slice of artisan cheese, you’re tasting a meticulously crafted balance of biology, chemistry, and time. It's a story written in flavor, a testament to the power of transformation.

Today, we're thrilled to take you on a whirlwind adventure, a mental tasting tour that explores the amazing variety of cheeses has to offer. Get ready for some fun, bite-sized facts that might just spark your curiosity and, we hope, inspire your next delicious discovery with Wedgely!

France: More Than Just Brie and Camembert

While the creamy delights of Brie and Camembert are certainly iconic, France boasts an astonishing array of cheeses – some say over 1,000! Did you know that many French regional cheeses are deeply intertwined with local history and traditions, often named after the villages or valleys where they originated? Take Roquefort, for instance, a piquant blue cheese aged in the natural Combalou caves of Roquefort-sur-Soulzon. Its unique terroir contributes significantly to its distinctive flavor.

Italy: A Symphony of Textures and Tastes

Italy, a land of passion and culinary artistry, offers a cheese landscape as varied as its regional dialects. Beyond the familiar Parmigiano-Reggiano and Mozzarella, consider Pecorino Romano, a salty and sharp sheep's milk cheese dating back to Roman times. Or the creamy, spoonable Stracchino, a young cow's milk cheese from Lombardy with a delicate tang. Each Italian cheese tells a story of its land and the skilled hands that crafted it.

Switzerland: The Land of Holes and Beyond

When you think of Swiss cheese, images of large holes often come to mind, thanks to iconic varieties like Emmental. As we've discussed before, those "eyes" are a result of specific bacteria releasing carbon dioxide during aging. However, Swiss cheesemaking is far more nuanced. Explore the nutty and firm Gruyère, or the intensely flavored Appenzeller, often washed with a secret herbal brine during maturation.

Netherlands: Masters of the Round

The Netherlands is synonymous with smooth, round cheeses like Gouda and Edam. These cheeses, often aged for varying lengths, develop complex caramel and nutty notes as they mature. Fun fact: Historically, Edam was often shaped into balls for easier transport on ships!

United Kingdom: A Cheddar Legacy and Beyond

While Cheddar is a global superstar, originating from the English village of Cheddar, the UK offers a fascinating spectrum of cheeses. Discover the crumbly and tangy Wensleydale, often studded with cranberries, or the rich and blue Stilton, sometimes called the "King of English Cheeses." Each has a unique character rooted in local pastures and traditions.

Greece: Salty and Tangy Treasures

Greek cheese often revolves around sheep and goat's milk, resulting in distinctly tangy and often salty profiles. Feta, perhaps the most well-known, is a brined curd white cheese with a protected designation of origin. But don't overlook Kasseri, a semi-hard, pale yellow cheese with a slightly sweet and nutty flavor, perfect for grilling or saganaki.

Spain: From Fresh to Firm Manchego

Spanish cheeses offer a delightful journey from fresh and creamy to firm and intensely flavored. Manchego, made from the milk of Manchega sheep in the La Mancha region, is a prime example, with its distinctive zigzag rind pattern and nutty, slightly tangy taste that intensifies with age.

Scandinavia: Innovation and Unique Flavors

Scandinavian countries boast a unique approach to cheesemaking. Norway's Brunost (brown cheese) is a caramelized whey cheese with a distinctive sweet and fudge-like flavor. Denmark is renowned for its creamy Havarti, often infused with herbs or spices.

Beyond the Familiar:

This is just a small glimpse into the vast and delicious world of cheese. From the spicy Queso Oaxaca of Mexico to the stringy Sulguni of Georgia, every corner of the globe offers unique cheesy creations shaped by local ingredients, climate, and cultural heritage.

At Wedgely, we believe in celebrating this global tapestry of flavors. We strive to bring you a curated selection of cheeses that represent the best of these traditions, allowing you to embark on your own international cheese journey from the comfort of your home.

So, the next time you reach for a wedge of cheese, take a moment to appreciate the rich history and global diversity it represents. Explore, taste, and let your palate travel the world, one delicious bite at a time!

What's a surprising cheese fact from your part of the world? Share it in the comments below!