Sheep milk cheeses include the feta of Greece, Roquefort of France, Manchego of Spain; Serra da Estrela from Portugal; pecorino Romano (the Italian word for sheep is "pecora"), pecorino Sardo, and ricotta of Italy; Pag cheese of Croatia; Ġbejna of Malta; and Gomolya of Hungary; and Bryndza ("Slovenská bryndza" from Slovakia, brânza de burduf from Romania and "Bryndza Podhalańska" from Poland). Yogurts, especially some forms of strained yogurt, may also be made from sheep's milk. Milk composition analysis, per 100 grams: Sheep milk is extremely high in fat and conjugated linoleic acid (CLA) compared to other milk producing species. There is also
Bryndza in Russian, "brenca" in Serbian, "Brimsen" in German, and "ברינזע" in Yiddish, "bryndza", a word borrowed from Romanian "brânză" ("cheese"), is used in various countries throughout Ukraine and the EU, due to its introduction by migrating Vlachs. Though the word "brânză" () is simply the generic word for "cheese" in Romanian, there is no special type of cheese associated with it. It is a word presumably inherited by the Romanian language from Dacian, the language of the pre-Roman population in modern-day Romania. Outside Slovakia and the flanking regions of Southern Poland, it is still popular nowadays in the Czech Republic