Ontario Sheep Dairy Product: Milk, Yogurt, Kefir, Rabiola Cheese, Stracchino Cheese, Caciotta Cheese. All natural and fresh dairy every day from our farm to your table.
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MADE WITH LOVE Each product especially for you

Why Choose Sheep’s Dairy Product?

Sheep dairy tastes and smells better

<span class="light">Sheep</span> dairy tastes and smells better

Sheep dairy smells better and makes better tasting, richer, and smoother cheese and yogurt. The lactose in sheep milk has been found to be better tolerated. Our products are produced in an environmentally friendly way and more attention is given to the welfare of the animals.

Easier to digest

<span class="light">Easier</span> to digest

The fat globules in sheep milk are smaller, more homogeneous and therefore more easily digested. It contains more medium and short chain saturated fatty acids, which is believed to enable higher lactose absorption. It contains more medium chain triglycerides.

Contains more vitamins and minerals

<span class="light">Contains</span> more vitamins and minerals

Sheep milk is higher in vitamins and minerals than either cow or goat milk. It contains considerably more vitamin C, riboflavin, thiamin and vitamin B-12, Nicotinic acid, Pantothenic acid, Biotin, Folic acid, calcium, protein, iron, magnesium, zinc, and medium chain amino acids.

Meet the Team

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The Beginnings
Sheep dairy has been around for thousands of years. The world's commercial sheep dairy industry is concentrated in Europe and near the Mediterranean Sea. In the United States the sheep dairy industry is in its infancy. Several large commercial sheep dairies are located in New York and California.
Nowdays
Most of the sheep milk today produced in the world is made into cheese. Some of the most famous cheeses are made from sheep milk: Feta (Greece, Italy, and France), Ricotta and Pecorino Romano (Italy) and Roquefort (France). Worldwide, most sheep are milked seasonally by hand. This is because many dairy sheep are raised in remote areas where no cow could survive. Modern sheep dairies use sophisticated machinery for milking: milking parlors, pipelines, bulk tanks, etc. Ewes are milked once or twice per day.
Our Belief For the Future
Sheep milk contains a higher proportion of short- and medium-chain fatty acids, which have recognized health benefits. For example, short-chain fatty acids have little effect on cholesterol levels in people. They make milk easier to digest. Sheep milk has more conjugated linoleic acid (CLA) than the milk from pigs, horses, goats, cattle, and humans. CLA is a cancer-fighting, fat-reducing fat. The fat globules in sheep milk are smaller than the fat globules in cow's milk, making sheep milk more easily digested.

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