We have a growing number of customers who cannot digest cheese made with other milk but have no problems with our cheeses made with sheep milk. Sheep milk and its products are an important addition in a well-rounded diet. Milk's main energy source comes in the form of lactose which are the milk sugars. The largest quantity of this carbohydrate is present in sheep milk. It also influences the metabolism of calcium and promotes its absorption as a constituent of bones.
Sheep milk is a rich source of many minerals necessary in growth and functions of the human body.
Ewe milk yields the highest when compared to goat and cow milk in the production of cheeses and yogurt because of its greater solids content. This milk, therefore, produces a superior product. This can really increase the lactose content and be undesirable for those concerned with lactose intolerance. Sheep milk also differs significantly from cow milk in regards to fat composition. The greatest difference lies in the larger amount of short, medium chain, monounsaturated, polyunsaturated and essential fatty acids.