Sheep Milk

  • sheep milk imageThe milk is naturally homogenized with smaller fat globules, making it easier to digest than other milks.
  • Sheep milk cheeses have anywhere from 32-34% fat.
  • If you are worried about cholesterol - remember that the level of fat does not necessarily relate to the level of cholesterol.
  • Very rich in vitamins and minerals, containing up to twice as much calcium as cows milk.
  • It takes only a small amount of sheep milk cheese to satisfy the palate, this also results in the intake of less fat and fewer calories.
  • Allergy sufferers can also benefit from using sheep's milk and sheep's milk products. Conditions such as eczema, asthma and dietary problems can be relieved by introducing sheep milk to one's diet.
  • 45% of the fatty acids in sheep cheese are Monounsaturated
  • Sheep milk yogurt every morning for breakfast over your cereal gives you a good start to the day and the high calcium helps to counteract the danger of phytic acid in a high fibre diet.
  • France alone has almost one million ewes in dairy production. Roquefort, the blue cheese from France, is entirely produced from sheep milk. They produce 90,000,000 litres of sheep milk, from 2700 farmers into 7,500,000 rounds of cheese.
  • Most sheep milk is processed into cheese, with a strong ethnic bias on type (Fetta, Romano, etc). Some yogurt and ice cream is also made.
  • Sheep dairying is suitable for smaller farms, because the capital investment isn't as much as for a cow dairy.
  • Sheep's milk can yield some delicious specialty cheeses. These cheeses are rich and flavourful.

Australia wide postage: $15 up to 2.5kg - $20 up to 4.5kg