Cheeses made from sheep’s milk are rich in protein, vitamins and minerals. The protein concentration varies according to the maturation of the cheese, the most cured cheeses have a higher proportion of proteins. These cheeses are usually semi-soft with smooth texture and slightly oily properties. They are the fattest cheeses of the three types of milk, so they provide a lot of energy. They are characterized by having a fine touch and a color between yellowish and brown. Manchego cheese, Idiazábal or Torta del Casar are cheeses made from sheep’s milk.