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A semi-hard sheep's cheese handmade on Velvet Cloud's farm in Co. Mayo, Ireland from pasteurised sheep's milk.
Sheep's milk, salt, animal rennet, lysozyme, cultures.
See allergens highlighted in bold.
| Nutritional Information | Per 100g |
| Energy | 1759 kj/423 kcal |
| Fat | 32.1g |
| of which Saturates | 19.5g |
| Carbohydrates | 1.8g |
| of which Sugars | 0.2g |
| Protein | 28.6g |
| Salt | 2.43g |
Store between 1°C to 5°C.
Michael & Aisling Flanagan of Rockfield Dairy, near Claremorris in Mayo-based produce sheep’s milk yogurt from their herd of 150 Friesland and Lacaune sheep under the Velvet Cloud brand.
The yogurt which is made with only two ingredients, fresh sheep’s milk and live probiotic yogurt culture addresses concerns around digestive health, food intolerances and clean eating as many people who are lactose intolerant find they can digest sheep dairy products. They have substantially higher naturally occurring levels of protein than cow or goat’s milk as well as greater amounts of calcium and essential vitamins.
