Dairy

Sheep

Sheep’s milk is high in fat and solids, ideal for rich cheeses (manchego, pecorino, roquefort-style blues) and thick yoghurt. Flavour is sweet and full; yield per animal is lower than cow, so products often cost more. Fresh sheep milk is less common as a beverage outside producer regions. Excellent for cultured dairy and ice-cream bases. Proteins set firm curds. Store cold; high solids form cream lines quickly when unhomogenised.

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Quantity

Unit

Kg Liters Whole

Note

Explore further

Extra Creamy

Low Fat

Semi-Skimmed

Skimmed

Whole

Characteristics

Preparations

CheesemakingCulturedFreshPasteurised

Traits

Cheese FriendlyFull BodiedHigh FatHigh SolidsRichSweet

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 159

Amount per 100 g

Total Fat 10.3 g
Saturated Fat 5.84 g
Trans Fat 0.3 g
Monounsaturated Fat 3.09 g
Polyunsaturated Fat 0.3 g
Cholesterol 29.5 mg
Sodium 80.5 mg
Salt 0.2 g
Total Carbohydrate 4.7 g
Dietary Fibre 0 g
Total Sugars 5.05 g
Complex / starch 0 g
Protein 7.98 g
Water 71.7 g

Detailed nutrients

Energy 159 kcal
Water 71.7 g
Carbohydrates 4.7 g
- Sugars 5.05 g
Protein 7.98 g
Fat 10.3 g
- Saturated Fat 5.84 g
- Monounsaturated Fat 3.09 g
- Polyunsaturated Fat 0.3 g
  - Omega-3 0.03 g
- Trans Fat 0.3 g
Vitamins 31.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 0.11 mg
- Vitamin B5 — Pantothenic Acid 0.45 mg
- Vitamin B6 0.06 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 8.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.11 mg
- Vitamin K 0.5 µg
Minerals 368 mg
- Major Minerals 366 mg
  - Calcium 53 mg
  - Sodium 80.5 mg
  - Potassium 233 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 29.5 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 0.11 · vitamin-b5-pantothenic-acid: 0.45 · vitamin-b6: 0.06 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 8.9 · vitamin-d: 0.5 · vitamin-e: 0.11 · vitamin-k: 0.5 ·

Minerals

Sodium: 80.46 · Potassium: 233 · Calcium: 53 · Iron: 1.5 ·

Sheep of Milk: composition reflects this culinary part relative to the whole ingredient.

History

8000 BCE

Sheep dairying supplied milk and cheese across early Mediterranean and West Asian societies.

1800

Regional sheep cheeses defined protected styles from Spain to Sardinia and the Balkans.