Mediterranean Sheep Cheese Cream

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	12 hrs 10 mins
Course	Sauce
Cuisine	European
Servings (Default: 4)

Ingredients

1 port. Spice paste, Greek (in my recipes
400 g cream cheese
200 g sheep cheese, mild

Instructions

General in advance:
The quality of the cheese cream depends on the right choice of sheep`s cheese. I recommend sheep`s cheese that is not too strong and, above all, not too salty. If the cheese is too intense, the ideal aroma can be achieved by adding fresh cheese.
The recipe:
Crumble the sheep cheese into many small pieces. In addition, it has been proven to me that I lightly mash the sheep`s cheese with a fork. Then mix the cream cheese with my Greek spice paste until a slightly reddish cream is formed. Then gently stir in the sheep`s cheese. Personally, I prefer it when small pieces of sheep`s cheese can still be seen in the cream. But if you prefer a homogeneous cream, you can pack everything in the food processor - the taste is still very tasty.
The ideal taste is achieved if the cream is left to steep for at least a day before enjoying. If you eat it beforehand, it is also tasty, but less intense.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.