sheepmilk

Sheep milk is the milk produced by domestic sheep for human consumption. It is notable for its higher solids content and richer flavor compared with cow’s milk, and it is used primarily for dairy products in many regions. The milk’s distinctive properties make it especially well suited to cheesemaking and to certain cultured dairy products.

The composition of sheep milk differs from cow’s milk in several ways. It has higher concentrations of fat, protein, and minerals, which contributes to a creamier texture and stronger flavor and yields cheeses with more body and firmness. Lactose is present as in other milks, but the overall composition of fats and proteins is a key factor behind its culinary uses. These characteristics also affect how sheep milk behaves in processing, aging, and flavor development.

Production and availability vary by region and season. Ewes produce milk during lactation, with peak output in the spring and early summer in many climates. Individual sheep produce less milk than dairy cows, so supply is often more seasonal and the product can be more expensive or harder to find outside of specialty markets. Major producers include parts of the Mediterranean, Europe, the Middle East, and other regions with traditional sheep dairying.

Uses and applications are dominated by cheese, including varieties such as pecorino, Roquefort, Manchego, and feta-style cheeses in various countries. Sheep milk is also consumed as drinking milk in some areas and used in yogurt or desserts, though these applications are less common than cheese production.

Safety and nutrition: commercially available sheep milk is typically pasteurized, and some cheeses made from raw sheep milk can be aged under regulatory rules. Nutritionally, it is higher in fat and protein and rich in minerals, contributing to its distinct flavor and culinary uses. It contains dairy proteins and lactose, so it is not suitable for those with dairy allergies or lactose intolerance.