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Milk produced by sheep is more easily digested by humans than that of the cow. It's been popular since ancient times (particularly in the Mediterranean region) for producing cheeses' (such as Halloumi and Pecorino). While modern British varieties - such as Duddleswell, can be excellent.
Sheeps' milk contains almost 50% more calcium and 33% more protein, amino acids and minerals than the cow equivalent.
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