Sheep’s Milk

Wisconsin leads the nation in the number of dairy sheep farms and the production of sheep milk products. With 15 licensed dairy sheep flocks, Wisconsin produced more than 1 million pounds of milk in 2010. Due to the unique component (6-8% fat and 5-7% protein) and flavor profile, sheep milk is used to make many award-winning cheeses. The majority of sheep milk produced in Wisconsin is manufactured into specialty cheeses, both pure sheep milk and mixed-milk varieties.
 
In addition to fresh milk, frozen milk can be utilized in the manufacturing of cheese and yogurt.  Wisconsin producers do ship some frozen milk to other states, including New York, California and Washington.  The national demand for sheep milk has increased steadily during the past 10 years, as consumers learn to appreciate the unique products developed from sheep milk.

Educational Materials

2009 Wisconsin Dairy Sheep Survey Results
Dairy Sheep Fact Sheet
Principles of Sheep Dairying in North America
Proceedings of Great Lakes Dairy Sheep Symposia
Dairy Sheep Publication from National Sustainable Agriculture Information Service
System Solutions for Dairy Sheep, published by De Laval

Links

WIsconsin Sheep and Goat Extension Website
Wisconsin Sheep Dairy Cooperative
Dairy Sheep Association of North America

For more information, contact:

Claire Mikolayunas
Small Ruminant Extension Specialist
608-890-3802
mikolayunas@wisc.edu