Throughout the ages, sheep have been prized not only for their wool but also for milk. Sheep milk is much richer than cow or goat’s milk. It contains more protein, minerals, and healthy fats making it an excellent choice for cheesemaking. The milk is also much more easily digested with few allergenic properties. Our sheep milk is consistently sweet and nutty because the sheep are picky eaters, avoiding the weeds while picking out tender grasses and herbs when out foraging. Our production is sold directly to creameries or used to produce our own products.

Benefits of organic Sheep milk

• Sheep milk has a higher nutritional value and higher concentrations of proteins, fats, minerals, and vitamins, compared to cow’s milk.
• Because of the unique properties of sheep’s milk, many with digestive challenges or who are sensitive to cow’s milk, can eat sheep’s dairy products
• Sheep’s milk contains the protein A2 β-casein compared to A1 β-casein the type of protein found in cows milk. A1 β-casein has been shown to cause inflammation of the gut and exacerbated gastrointestinal symptoms, which can result in acne, eczema, bloating etc.
• Many people who think they are lactose intolerant are actually not they are intolerant to the protein in cow dairy
• People often prefer sheep’s milk to plant based alternatives. They may be using dairy free options, but are delighted to find that sheep’s milk which is still dairy, suits them.
• Most of the plant-based alternatives, are produced thousands of miles away, therefore have a high carbon footprint by the time they reach Cyprus, and so many people prefer to choose a more sustainable option.
• Sheep’s milk is naturally homogenized, this means that the fat globules float naturally in the milk and don’t need mechanical processing to homogenize them.
• People often ask, what does sheep’s milk taste like? When they try it the common response is, that it is much creamier and has a milder taste, than cow or goat.
• Sheep’s milk has higher levels of “heart healthy fats” (or what in food chemistry we call “polar lipids”) compared to cow’s milk.

We love our goats as they’re smart, fun, and full of personality and mischievous some time who produce milk that is nutritious, delicious, and good for the environment. 

Benefits of organic Goat Milk

• Goat milk stands out due to its remarkable digestibility. The smaller fat globules in goat milk, in contrast to those in cow milk, form softer, smaller curds in the stomach. These smaller curds are swiftly broken down by stomach enzymes and more rapidly digested. Goat milk is also primarily composed of A1 vs. A2 casein. The ease of digestion makes goat milk a great dairy for people with sensitive stomachs and offers a nourishing option.
• When it comes to incorporating extra protein into your diet, goat milk is an excellent choice. A single 8-ounce serving of our whole milk contains 8g of protein, providing the perfect energy boost for your day. In contrast to many plant-based “milks” that are primarily water supplemented with artificial nutrients, goat milk is a natural nutritional powerhouse.
• Beyond their delicious milk, dairy goats play a vital role in sustainable farming. They require significantly less water per gallon of milk produced than most other livestock. Moreover, they emit nearly 20 times less methane per kilogram of body weight compared to dairy cows, contributing to a greener environment.
• Raising dairy goats embodies a labor of love, far removed from industrial-sized farming. With their adaptability and eco-friendly qualities, such as resilience to heat, dairy goats could play an important role in the battle against climate change. They exemplify a sustainable and compassionate approach to farming, ensuring both the well-being of the animals and the planet.