Fårmjölk

Fårmjölk is the Swedish word for sheep's milk. It is a nutrient-rich milk produced by domestic sheep. Sheep's milk is higher in fat and protein than cow's milk and often contains more lactose. This higher fat content contributes to its rich flavor and creamy texture, making it a popular ingredient in cheese production.

The composition of fårmjölk can vary depending on the breed of sheep, their diet, and the stage of lactation. It is a good source of vitamins and minerals, including calcium, phosphorus, vitamin B12, and vitamin A. Historically, fårmjölk has been used for centuries in various cultures, particularly in the Mediterranean and Middle East, for making cheeses like Feta, Roquefort, and Pecorino.

In Sweden, fårmjölk is less common for direct consumption compared to cow's milk or goat's milk. Its primary use is in artisanal cheese making, where its unique properties contribute to distinct flavors and textures. Some specialized dairies may also produce fårmjölk yogurts or other dairy products. Due to the lower production volume compared to other milk sources, fårmjölk products can sometimes be more expensive.