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,
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