Sheep Milk


Origin Earth currently sources its sheep milk from Spring Sheep Milk Co which has a flock of East Friesian dairy sheep on a farm near Lake Taupo in the great lakes region on New Zealand’s volcanic Central Plateau.

Unfortunately, at the moment, we are unable to procure a regular supply of sheep milk so we only occasionally have fresh milk available at the or Origin Earth Cheese Counter or Hawke’s Bay Farmers’ Market. Most of the sheep milk we get is being made into our range of sheep cheeses.

Availability: Soft cheeses are made as milk is available – early September to late March; sheep hard cheeses and sheep feta in brine – year-round.


Some Sheep Milk Facts*

Naturally Higher in Many Vitamins and Minerals: Fresh sheep milk has higher levels of vitamins - A, B₁, B₂, B₆, B₁₂, C, E and minerals – Calcium, Magnesium, Phosphorous, Zinc – than cow and goat milk.

Easier to Digest: The proteins in sheep milk are different to cow milk - so like goat milk, sheep milk may be easier to digest. Sheep milk has a unique fat composition. This includes a high proportion of short and medium chain fatty acids. Medium chain fatty acids are easier to digest, are a better source of energy and may help decrease cholesterol.

Complete Protein: Sheep milk is what is known as a ‘complete protein’ source, this means it contains all 10 essential amino acids. They are essential because the body cannot make them itself and must be consumed as part of yours diet.

More Protein & Calcium: Because to its higher solid content, there is over 60% more protein and calcium in sheep milk compared to goat and cow milk.

*Information courtesy of Spring Sheep Milk Co

Nutritional Information (calculated)

Ingredients: Fresh Sheep Milk

Average per 100 ml serve:
Energy 454kJ
Protein 6.0g
Fat 7g
- saturated 4.6g
Carbohydrates 5.4g
Sodium 44mg
Calcium 160mg

Nutritional values vary seasonally