Sheep milk cheese content. Sheep milk contains 4.8% lactose, more lactose than cow milk, and is therefore not an alternative for people who are lactose intolerant. Though sheep's milk may be drunk in fresh form, today it is used predominantly in cheese and yogurt making. Well-known cheeses made from sheep milk include the Feta of Bulgaria and Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano (the Italian word for sheep is "pecore") and Ricotta of Italy. Yogurts, especially some forms of strained yogurt, may also be made from sheep milk. Many of these products are now often made with cow's milk,
Cheese curd Cheese curd Cheese curds are the moist pieces of curdled milk either eaten alone as a snack, or used for other things. These are chiefly found in Quebec, Canada, in the dish poutine (made of french fries topped with cheese curds and gravy), and in the northeastern and midwestern United States. Curds are sometimes referred to as "squeaky cheese". Cheese curds are made from fresh pasteurized milk in the process of creating cheese when bacterial culture and rennet are added to clot the milk. After the milk clots it is then cut into cubes; the result is a mixture of