Sheep milk cheese Sheep milk cheese Sheep milk cheese is a cheese prepared from sheep milk. Well-known cheeses made from sheep milk include the Feta of Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano and Ricotta of Italy. Yogurts, especially some forms of strained yogurt, may also be made from sheep milk. Sheep have only two teats, and produce a far smaller volume of milk than cows. However, as sheep's milk contains far more fat, solids, and minerals than cow's milk, it is ideal for the cheese-making process. It also resists contamination during cooling better because of its much higher calcium
Flor de Guía cheese Origin. The curdling medium may be vegetable or animal depending on the type of cheese being made. Salt is added to the milk but not exceeding per 100 litres (galls) of milk. For Flor cheese, the vegetable rennet (liquid extract of the cardoon) is added when the milk has been heated to between 28 °C and 35 °C and maintained for 60 to 90 minutes. For Half-Flor cheese the curdling agent must be 50% cardoon juice and 50% another vegetable or authorized rennet. It is heated to 28–38 °C and maintained for a maximum of 1 hour. For Guia cheese