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,
Añejo cheese Añejo cheese Añejo cheese (queso añejo) is a firm, aged Mexican cheese traditionally made from skimmed goat's milk, but most often available made from skimmed cow's milk. After it is made, it is rolled in paprika to add additional flavor to its salty, sharp flavor, which is somewhat similar to Parmesan cheese or Romano cheese, but not as strongly flavored as cotija cheese. As a fresh cheese, it is crumbly and breaks into small pieces very easily. When dried, it acquires a firm texture, allowing it to be easily shredded or grated. Queso añejo is a good baking or grilling