Sheep for a long time in Australia had been used for their wool, more recently a number of upstarts have put sheep's milk to work in yogurt and cheese alike.
There is an appetite for natural, unaltered products such as Island Pure Natural Sheep Milk Yoghurts for example from Kangaroo Island.
Their choice of sheep's milk is guided by following facts:
"It has a thick, creamy taste, with a fine smooth feel on the palate
making it a delicacy for connoisseurs of natural yoghurt. It is not as
tart as conventional yoghurt
They are also highly nutritious, natural yoghurts that are easily digested having no additives, thickeners or preservatives."
In cheeses, the only drawback is all products so far have to be pasteurized.
A number of raw milk cheeses can be imported and sold in Australia yet local production is not allowed.
A challenge to old rules banning raw milk cheeses is spearheaded by Slow Food Australia.
More on sheep milk cheesemaking in Australia is covered in Milk in Sheep's Clothing by Carli Ratcliff (SBS, Hunter Gatherer, July 16)…