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
Raw milk milk. Cow shares can be found, and raw milk purchased for animal consumption in many states where retail for human consumption is prohibited. The sale of raw milk cheese is permitted as long as the cheese has been aged for 60 days or more. The FDA reports that, in 2002, consuming partially heated raw milk and raw milk products caused 200 Americans to become ill in some manner. Many governmental officials and the majority of public health organizations hold to the need for pasteurization. Before pasteurization, many dairies, especially in cities, fed their cattle on low-quality food, and their milk