Sheep cheese, including popular varieties such as Feta, Roquefort, Manchego, and Pecorino, is produced from sheep’s milk. This milk has a unique composition distinct from cow’s milk, leading many consumers to question whether it offers measurable health advantages. Examining the nutritional content, digestive characteristics, and bioactive components of sheep cheese helps determine its value within a balanced diet.
Distinct Nutritional Profile
Sheep cheese presents a denser nutritional profile compared to most cow cheeses due to a higher concentration of solids. Ovine milk inherently contains more protein and fat than bovine milk, which concentrates during cheese-making. This higher fat content contributes to the creamier texture and higher caloric density, making sheep cheese a rich source of energy.
The mineral and vitamin content is also elevated. It is a good source of essential micronutrients, especially calcium, phosphorus, and zinc, which support bone health and immune function. Sheep milk products are richer in B vitamins, particularly B12 and folate, which support nervous system function and metabolism. A smaller serving of sheep cheese can deliver a greater amount of these specific nutrients.
Digestibility and Lactose Content
Many people who experience digestive discomfort with cow cheese find sheep cheese more easily tolerated due to the milk’s structure. The milk fat globules in sheep milk are significantly smaller than those in cow milk. This smaller size provides a greater surface area for digestive enzymes, leading to a more efficient breakdown of fat during digestion.
The lactose content is another factor contributing to better digestibility. Sheep milk naturally contains a similar or slightly lower amount of lactose than cow milk. However, aging hard cheeses like Pecorino Romano involves bacteria that consume lactose, reducing it to trace amounts or eliminating it entirely. This reduction, combined with the smaller fat globules, makes well-aged sheep cheeses a viable option for individuals with mild lactose sensitivity.
Specific Health Benefits of Sheep Milk Components
The fatty acid composition of sheep cheese includes components that support metabolic health. Sheep milk fat contains a higher proportion of short- and medium-chain triglycerides (MCTs) compared to cow milk. MCTs are metabolized differently than long-chain fats; they are absorbed more rapidly and used for energy rather than being stored as body fat.
Sheep cheese is also a rich source of conjugated linoleic acid (CLA), a polyunsaturated fatty acid. CLA has been studied for its effects on metabolic support, including improving lipid metabolism and offering anti-inflammatory properties. The concentrated calcium and phosphorus also directly contribute to bone density maintenance and overall skeletal health.
Practical Considerations for Daily Intake
While sheep cheese offers a number of nutritional advantages, its overall contribution to the daily diet must be considered. Many varieties, particularly aged and brined cheeses like Pecorino Romano or Feta, are dense in saturated fat and sodium. For example, a 100-gram serving of Pecorino Romano can exceed a person’s entire daily value for both.
Moderation and portion control are necessary when incorporating sheep cheese into a routine diet. Individuals managing high blood pressure or cardiovascular concerns should monitor their intake of these specific varieties. While sheep cheese is often better tolerated, it still contains milk proteins and is not suitable for those with a confirmed allergy to sheep casein.