Sheep milk is pure white and rich tasting.

The milk is both higher in both fat and protein than cow or goat milk, which gives it the sweeter taste. The excellent grassland in Britain is ideal for sheep and they live outside most of the year. The products are free from additives, colourings and preservatives.

Although the milk varies between breeds and the lactation, the table shown on the Nutritional Information page is a typical analysis.

Sheep milk contains almost twice the goodness of cows' milk.

Due to the small fat and protein particles, sheep milk will not separate out on defrosting.

Allergic to cow or goat milk?
Unless you are lactose intolerant, sheep milk is the ideal alternative.
Such allergies cause a wide range of undiagnosed problems.
Being told to come off dairy products usually only means cows milk products and not sheep or goat. Calcium deficiency can occur if cow milk products are eliminated from the diet.

If you are worried about cholesterol - remember that the level of fat does not necessarily relate to the level of cholesterol, 45% of the fatty acids in sheep milk are mono or polyunsaturated.

Can't eat cheese
Many people are able to enjoy genuine sheep milk cheese, even after years of privation.

Just had antibiotics
A small sheep milk acidophilus cultured yogurt every morning will help restore gut flora.
Doctors and dieticians recommended the high calcium content of sheep milk for those suffering from a variety of problems where extra calcium is prescribed.

Asthma, eczema and skin problems
Changing to sheep and goat milk can aid the treatment of these and other related problems.
Sheep milk is especially good, as it is high in both calcium and zinc.
The naturally high levels of the B Complex Vitamins help give a sense of well being, good health and a clear complexion.