Ewes Milk

Ewes' milk is milk produced by domestic sheep. It is a rich, creamy milk, often higher in fat and protein than cows' milk. It is used to produce a variety of cheeses, yogurts, and other dairy products.

Ewes' milk is primarily used as a base for dairy products, particularly cheeses like Roquefort, Feta, and Pecorino. It can also be found in yogurts and ice cream, where its higher fat content contributes to a richer texture and flavour. Manufacturers choose it for its distinct, often nutty or tangy, flavour profile and creamy mouthfeel.

Ewes' milk is a natural food ingredient and not a food additive. It is a source of protein, calcium, and other nutrients. Like other dairy products, it contains lactose, which may affect individuals with lactose intolerance. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) provide general guidance on dairy consumption as part of a balanced diet. There are no specific regulatory concerns or widespread controversies associated with the consumption of ewes' milk at typical dietary levels.