Sheep have been raised for milk for a great many years and were drained before bovines. Sheep milk has the most protein of any dairy creature, and more calcium than is available in bovine’s milk. It is the most extravagant wellspring of α-linolenic corrosive, which is one of two fundamental unsaturated fats, and has littler fat globules, which are simpler for the human body to process. The absolute most popular cheeses are produced using sheep’s milk, including: Feta (Greece, Italy, France); Ricotta and Pecorino Romano (Italy); and Roquefort (France).
These antiquated conventions and demonstrated medical advantages enlivened us to make sheep cultivating our all consuming purpose. We trust you love our items as much as we do.
Why is Important?
We offer a scope of items dependent on this remarkable milk, including distinctive cheeses, kefirs, and yogurts. Due to our sheep’s succulent diet, which comprises of all characteristic and crisp grass and haylage, the milk and resultant items that our sheep give are normally sweet and wealthy in protein, helpful fats, and α-linolenic corrosive, a fundamental unsaturated fat additionally found in chia, flaxseed, and pecans. While other dairy makers utilize bundled research center raised societies, we use kefir as a starter culture for the entirety of our cheeses and yogurts. The intricate network of microorganisms in kefir help give our cheeses fantastic flavor, and contribute probiotics to the entirety of our items, which are basic for keeping up sound absorption
# Examples/Tips/Ideas/Resources for consumption of ricotta cheese
Consolidating innovation with old European conventions, we can deliver distinctive cheeses, yogurts, kefirs, and other sheep dairy items that must be made taking things down a notch. This implies we have an immediate association with the entirety of our items, giving more consideration regarding the quality, taste, and nourishing advantages of all that we make. Though other dairy makers utilize bundled research facility raised societies, we use kefir as a starter culture for the entirety of our cheeses and yogurts. The perplexing network of microorganisms in kefir help give our cheeses fantastic flavor, and contribute probiotics to the entirety of our items, which are fundamental for keeping up solid absorption.
Sheep milk is higher in nutrients and minerals than either cow or goat milk. It contains significantly more nutrient C, riboflavin, thiamin and nutrient B-12, Nicotinic corrosive, Pantothenic corrosive, Biotin, Folic corrosive, calcium, protein, iron, magnesium, zinc, and medium chain amino acids.
Our relationship to our clients is unbelievably significant and we accept that our clients ought to get the freshest, most excellent items conceivable, which is the reason we just sell at rancher’s business sectors where we can interface with our clients, or convey our items directly from our homestead to your home.