Introduction:
Sheep's milk cheese is cheese made from pure sheep's milk. It has a white-yellowish colour and an aromatic to piquant taste with an acidic note.
Use/Preparation:
The aromatic, tangy cheese is often used in salads, as a topping on bread, on pizza, in pasta dishes or as antipasti.
Health:
The nutritional values and ingredients depend on the particular type of sheep's cheese. However, it usually contains a lot of fat, but also protein and important minerals such as calcium and phosphorus. The beta-carotene, which colours cow's milk cheese from grazing animals yellowish, is already converted to vitamin A in goats' and sheep's milk.
Alternatives:
Goat cheese, shepherd's cheese (made from cow's milk) or vegan feta-style cheese alternatives can be used as alternatives. Vegetable alternatives from the supermarket are made with a soy, almond or potato base and vegetable fat and are comparable to the typical feta taste.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 272/1126 |
| Fat | 23 g |
| Healthy fatty acids | 16 g |
| Carbohydrates | 0,8 g |
| Sugar | 0,8 g |
| Protein | 16 g |
| Salt | 2,8 g |
