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 analogue milk, vegan cheese may be made from soybeans, rice, almonds, nutritional yeast and other non-dairy ingredients. It is aimed at vegans and others wanting to avoid animal products, for moral, religious or health reasons, including lactose intolerance or a desire to avoid cholesterol. Vegan cheeses may be lower in fat compared to dairy cheese, are cholesterol-free and are often a source of soy protein and isoflavones. Many have calcium added. Several brands melt similarly to dairy cheese, while others stay mostly firm, or melt only when grated. Varieties include: One variant of pasteurized processed cheese dairy products is, according to