Dairy
East Friesian
A tier
East Friesian dairy sheep from northern Germany and the Netherlands are the high-yield specialists of the ovine dairy world. Milk is white, moderately high in fat and protein, and produced in volumes that make commercial sheep dairying viable outside traditional Mediterranean zones. Flavour is clean and mildly sweet, less gamey than mountain sheep milks when flocks eat quality pasture or ration. Cheesemakers use East Friesian milk for feta-style brined cheeses, yoghurt, and blended cow-sheep wheels. The milk sets a firm curd and freezes reasonably for seasonal plants. Global export of breeding stock has made East Friesian genetics the backbone of many New World sheep dairies.
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History
Frisian coastal flocks were selected toward specialised dairy sheep.
East Friesian milk recording programmes raised lactation yields systematically.
Imports founded North American commercial sheep dairy herds.
Worldwide dairies relied on East Friesian bloodlines for volume sheep milk.