It is believed that the sheep's milk cheese that Polyphemus the Cyclops made in his caves in Homer's 'Odyssey' was most likely an early form of feta cheese.
Feta is traditionally made of sheep's or goat's milk, though today large commercial producers often make it with cow's milk. The curdled milk (curdled with rennet) is separated and allowed to drain in a special mold or a cloth bag. It is cut into large slices (feta means 'slice') that are salted and then packed in barrels filled with whey or brine.
See also: Feta Cheese Article
Imported feta cheese is usually made with goat's or sheep's milk, as is the original Greek feta cheese.
Most people that are allergic to cow milk products or who are lactose intolerant can use goat and sheep milk products. The lactose or protein in the milk is what usually causes the allergic reaction or intolerance. Goat & sheep milk both have lactose and protein but it is of a different make up that doesn't bother most people.
The proteins in cow's milk are huge, fit for an animal that will one day weigh in over 500 lbs. The proteins in humans, sheep, and goats, are very short, which is why babies (the infirm, and arthritics) will often thrive on goat's milk, and raw goat's milk also is loaded with the enzymes that enable the metabolizing of the calcium.
The protein in almonds is more like the proteins in human breast milk of all the seeds and nuts, which is why it is the choice of the Canadian College of Naturopathic Medicine as the base for its baby formula.
Also see: Food Articles and Cooking Tips
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