Although ewe’s milk was consumed directly in ancient times, today it is used principally to make cheese and yoghurts. The ewes have only two udders and produce a lot less milk than cows. However, as ewe’s milk contains lots more fat (75g the litre against 35g a litre) and more dry matter than cow’s milk, it is therefore very useful for making cheese.

It resists contamination when it is cooled as it has a high level of calcium. It is noted that ewe’s milk cheese is still essentially a speciality of the South west and South east of France and that the ovine livestock is present mostly on the Pyrenean massif, in Aveyron and in Provence, not to forget Corsica.