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
Goat cheese sometimes served hot as chèvre chaud. Goat cheese Goat cheese, goats' cheese, or chèvre ( or ; from the French word for "goat"), is cheese made from goat's milk. Cow's milk and goat's milk have similar overall fat contents. However, the higher proportion of medium-chain fatty acids such as caproic, caprylic and capric acid in goat's milk contributes to the characteristic tart flavor of goat's milk cheese. (These fatty acids take their name from the Latin for goat, "capra".) Goat cheese has been made for thousands of years and was probably one of the earliest made dairy products. In the