White Cheese, Bulgarian White Cheese, Sheep's Milk White Cheese, Aged Sheep's Milk Cheese. Sheep's Milk Feta Cheese, Feta Cheese, Bulgarian Feta .
Sheep have only two teats, and produce a far smaller volume of milk than cows. However, as sheep's milk contains far more fat, solids, and minerals than cow's milk, it is ideal for the cheese-making process. It also resists contamination during cooling better because of its much higher calcium content. Sheep milk contains 4.8% lactose, more lactose than cow milk, and is therefore not an alternative for people who are lactose intolerant.
Well-known cheeses made from sheep milk include the White Cheese of Turkey, Feta of Bulgaria and Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano (the Italian word for sheep is pecore) and Ricotta of Italy.