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
Palmero cheese Palmero cheese Palmero cheese (Sp: "queso palmero" or "queso de La Palma") is a Spanish plain or lightly smoked cheese from the island of La Palma in the Canary Islands. It is made of unpasteurised goats milk and has Denomination of Origin protection. The goats are free to graze on natural wild plants which are available all year round. The cheese is made on many small farms all over the island. It is presented in cylindrical cheeses of up to 15 kilos (33lbs). The milk is collected after milking and coagulated before it has cooled, around 27 to 33C (80-91°F),