Goat milk offers a unique profile that appeals to health enthusiasts, culinary explorers, and eco-conscious consumers alike. Beyond its mildly sweet flavor, goat milk stands out in terms of digestibility, nutrient density, and environmental footprint. As more people seek sustainable and allergy-friendly dairy alternatives, goat milk emerges as a compelling choice that often outperforms cow milk in several key areas.

Goat milk has been a dietary cornerstone around the Mediterranean for millennia. In Greece and Italy, it’s most famously transformed into fresh cheeses such as feta, chèvre, and ricotta. These cheeses appear in everything from salads and pies to pasta fillings and flatbreads. Yogurt made from goat milk, with its tangy profile and creamy texture, is also widespread—used both as a condiment in savory dishes and as a base for refreshing beverages like Ayran and Loukoumades syrup.

Great Britain’s annual Sheep and Goat Inventory (winter 2022/23) found that 66,799 farm holdings kept sheep. Broken down by nation, these holdings were:

Sheep farming is a major employer in rural areas, providing direct farm jobs and supporting ancillary industries. For example, in the UK it contributes £1.8 billion annually and sustains approximately 120,000 jobs in farming and related sectors.

Effective grazing management optimizes animal health, pasture productivity, and environmental sustainability. By adopting the right grazing habits, sheep producers can improve forage utilization, control parasites, and maintain soil health.