Sheep cheese

Sheep cheeseThere is no recipe for producing excellent cheese, although the materials are simple. Good workmanship isn't enough – crucial is the right feeling, which is close to art. Making cheese is a wonderful example of how important small details are Cheese with a certificate of local origin is closely associated with the area which it is named after. The geographical environment includes natural and human factors, such as climate, quality of soil, and local knowledge and experience.


Sheep's milk has a mild, sweet taste, and is very nourishing. The percentage of cheese possible to make from a certain quantity of milk is very high in comparison with other milks – 18% to 25%.


Sheep's milk contains all the important B vitamins and in comparison with other milks has the highest level of vitamin D and calcium. Therefore, it's very healthy for bones – when they are growing or when they're affected by osteoporosis. Molecules of fat in sheep's milk are much smaller than those in cow milk – which is the reason that sheep's milk is much easier to digest.


Many world-famous kinds of cheese are made of sheep's milk, such as Roquefort, Pecorino Romano and salty feta.


What is an organically grown product? In short this is a natural product, grown under the control of state institutions. Organic cheese is made of milk from animals which graze from May to November on pastures with no chemicals or inorganic dung.


Food and supplements for animals are also strictly supervised.