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Sheep milk cheese is a cheese prepared from sheep milk. Well-known cheeses made from sheep milk include the Feta of Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano and Ricotta of Italy.〔(【引用サイトリンク】title=Cheeses made from sheep milk )〕〔(A Connoisseur's Guide to the World's Best Max McCalman David Gibbons )〕 Yogurts, especially some forms of strained yogurt, may also be made from sheep milk. ==Nutrition and production== Though sheep produce a far smaller volume of milk than cows, it is richer in fat, solids, and minerals. This makes it ideal for the cheese-making process. It is not an alternative for people with (severe) lactose intolerance, due to the fact that it contains even more lactose than cow milk.〔(【引用サイトリンク】title=Sheep dairy )〕 Though sheep's milk may be drunk in fresh form,〔(【引用サイトリンク】title=Sheep Trade in Syria )〕 today it is used predominantly in cheese and yogurt making. Sheep have only two teats,〔(【引用サイトリンク】 title=Comparative Mammary Anatomy: Goats & Sheep )〕 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. Well-known cheeses made from sheep milk include the 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. Yogurts, especially some forms of strained yogurt, may also be made from sheep milk.〔p. 343〕 Many of these products are now often made with cow's milk, especially when produced outside their country of origin. Sheep milk contains 4.8% lactose, which may affect those who are intolerant. It takes between 2 weeks to 2–3 months up to two years for the cheeses to fully ripen. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Sheep milk cheese」の詳細全文を読む スポンサード リンク
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