Two milks, two distinct identities
At K-SEIN Fromagerie, goat’s and sheep’s milk cheeses play an essential role in our selection. They are not alternatives to cow’s milk cheeses, but expressions of different milks, landscapes, and traditions — each offering its own balance of flavour, texture, and character.
Understanding the difference helps choose a cheese that truly suits your palate.
Goat's milk cheese
Fresh, precise, and expressive
Goat’s milk cheeses are defined by their natural freshness and clarity. They tend to show bright, lactic flavours, often lemony or lightly herbal, with a clean finish on the palate.
In our selection, goat’s milk cheeses range from soft and lactic styles to more structured, gently aged cheeses. As they mature, they gain roundness and depth while keeping a lively, refreshing character.
Goat’s milk contains less lactose than cow’s milk and has a different protein structure, including A2 casein. For this reason, many customers find goat’s milk cheeses easier to digest and lighter to enjoy.
Goat’s milk cheeses are particularly well suited to:
- those looking for freshness and balance
- lighter or mixed cheese boards
- aperitif moments or warm-weather serving
Sheep’s milk cheese
Rich, rounded, and deeply satisfying
Sheep’s milk is naturally more concentrated, resulting in cheeses with generosity and depth. This richness is immediately felt in both flavour and texture.
Sheep’s milk cheeses in our range are typically buttery, smooth, and slightly sweet, with nutty and savoury notes developing as they age. Even when firm or well matured, they remain melting and balanced, without sharp acidity.
Because of the density of the milk, sheep’s milk cheeses are naturally high in protein and calcium. They offer intensity without heaviness, making them particularly comforting and structured on the palate.
Sheep’s milk cheeses are ideal for:
- lovers of rich, rounded flavours
- aged and characterful cheeses
- centrepiece cheeses on a board
Digestibility and tolerance
Both goat’s and sheep’s milk contain lower levels of lactose than cow’s milk, and their protein structures differ. As a result, some people who find cow’s milk difficult to digest may feel more comfortable with goat’s or sheep’s milk cheeses. Individual tolerance varies, but these cheeses often provide a gentle and satisfying alternative.
Selection at K-SEIN Fromagerie:
Our goat’s and sheep’s milk cheeses are chosen for their clarity of flavour, respect for tradition, and consistency of quality. Each cheese reflects the milk it comes from, the season, and the know-how behind it.
- Goat’s milk: fresh, tangy, precise
- Sheep’s milk: rich, buttery, generous
Both have a natural place on the cheese board — and in our counter.
