Good Shepherd Cheese
Good Shepherd Cheese

Why Sheep Milk?

Good Shepherd Cheese served with Buckwheat Honeycomb, fresh strawberries and local Jam. Courtesy Bouquet Restaurant in Covington, KY

When we began investigating milking sheep and making sheep cheese, we were only considering the wonderful types of cheese that we could produce using milk from sheep.  Little did we know that we were about to embark on creating one of nature's healthiest foods for humans.


Even though sheep milk has nearly twice the fat as cow or goat milk, the fats in sheep milk are primarily monounsaturated and polyunsaturated which have virtually no effect on cholesterol.  Plus the fat in sheep milk is made up of short and medium chain fatty acids, making them easier for the human body to digest and eliminate.   Sheep milk has more conjugated linoleic acids (CLAs) than the milk from goats, cattle, and humans. CLA is a cancer-fighting, fat-reducing fat.

 

Another added benefit of sheep milk is that people who are lactose intolerant can usually enjoy sheep milk products even if they have trouble with cow or goat milk products.

It gives us a wonderful feeling to know that we are creating a product here on our farm that is a very sought after gourmet sheep cheese that is so delicious and on the flip side, the health benefits make our Good Shepherd Cheese a wonderful choice for health conscience individuals.