Why sheep milk?

We source all of our sheep milk from one dairy, located just a few minutes from our cheese plant. Sheep milk, also known as ewe's milk, is a nutrient-rich dairy product known for its high protein and fat content. 

Nutritional Profile:

1. Protein: Sheep milk has a higher protein content compared to cow and goat milk, making it a good source of essential amino acids.
2. Fat: It contains more fat, which contributes to its rich, creamy texture. The fat content also helps in the absorption of fat-soluble vitamins.
3. Vitamins and Minerals:
- High levels of calcium, phosphorus, and magnesium.
- Rich in vitamins A, D, E, and certain B vitamins like B12 and riboflavin.
4. Lactose: Although it contains lactose, some people who are lactose intolerant find sheep milk easier to digest compared to cow milk due to its different protein structure and smaller fat globules.


1. Digestibility: The smaller fat globules and different protein composition can make it easier to digest for some people compared to cow's milk.
2. Nutrient Density: Its high concentration of essential nutrients makes it particularly beneficial for bone health, immune function, and overall wellness.
3. Rich Flavor: The higher fat content gives sheep milk a richer, more buttery flavor, which is highly valued in cheese making.

Assaf Dairy Sheep

The breed of dairy sheep that our milk comes from is called Assaf. Assaf dairy sheep are known for their high milk production and adaptability. They originated from a cross between the Awassi and East Friesian breeds, combining desirable traits from both.

The Assaf breed was developed in Israel in the late 20th century through crossbreeding the Awassi sheep, known for its hardiness and high milk yield, with the East Friesian sheep, known for its prolific milk production. The goal was to create a breed that could thrive in a variety of environmental conditions while producing large quantities of milk.

They produce milk with a good balance of fat and protein, making it ideal for cheese production.