Sheep'S-Milk Cheese
Also known as: Sheep Cheeses, Cheeses from sheep milk
Sheep's milk cheese is naturally higher in fat, protein, and calcium than cow's milk cheese; rich in conjugated linoleic acid. Generally well-tolerated by some people with cow's milk sensitivity (though sheep beta-lactoglobulin can still cause allergies).
What it is
Cheese made from ewe's (sheep's) milk; includes Roquefort, Pecorino Romano, Manchego, Feta (traditional), and others.
A flavorful cheese used in salads, baking, cheese plates, and as a finishing ingredient.
Why it's flagged
- high saturated fat and sodium
- potential dairy allergy
- Listeria risk in raw-milk soft varieties (esp. for pregnancy)
- lactose for those with intolerance (lower than cow's milk but present)
What regulators actually say
"FDA requires raw-milk cheese, domestic or imported, to be aged for at least 60 days before it's sold."
"The risk of listeriosis from a serving of soft-ripened cheese made from raw milk is approximately 50- to 160-fold greater than soft-ripened cheese made from pasteurized milk."
Regulatory status
United States — FDA
Various standards of identity at 21 CFR 133 apply; raw-milk cheese must be aged ≥60 days.
European Union — EFSA
Permitted; many traditional varieties have PDO status.
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