You don’t follow the herd, ironically. You are original without making a fuss about it, and people remember you after a long evening.
Cheese profile
- MildBold
- SoftFirm
- HomebodyExplorer
- SoloFondue crowd
- ClassicWild
The real cheese facts
- Origin
- Small dairies in many parts of Switzerland
- Milk
- Sheep’s milk
- Type
- Fresh, soft or semi-hard, depending on the dairy
We could not confirm these facts with an official source. They reflect general knowledge about this kind of cheese.
Source: srf.ch · Last checked 28.10.2026
Taste and texture
Sheep’s cheese is usually a little tangy and nutty. It tastes richer than cow’s milk cheese, because sheep’s milk contains more fat and protein.
How to eat it
Young sheep’s cheese goes into salads or onto the grill. Aged ones belong on the cheese board.
Did you know?
In 2014 SRF reported that the number of dairy sheep in Switzerland had doubled within ten years, partly because some people tolerate sheep’s milk better than cow’s milk.
Sheep’s or goat’s cheese?
Both are made by small dairies, and both range from fresh to semi-hard. Sheep’s cheese tends to be nuttier and richer. Goat’s cheese has a more noticeable tart, goaty note.
More about Swiss Goat Cheese →How to keep it
Wrap it in cheese paper or waxed paper rather than cling film, so it can breathe, and keep it in the vegetable drawer of the fridge. Take it out about half an hour before you eat it.
Questions about Swiss Sheep’s Cheese
Is sheep’s cheese easier to digest?
Some people tolerate it better than cow’s milk cheese, according to the dairies SRF spoke to. That is not true for everyone.
Where is Swiss sheep’s cheese made?
In small dairies in many parts of Switzerland.