Besides, with more and more people especially children developing an intolerance to cow's milk, it is quite likely that a shift towards less common dairy options might be in order.
Unlike the endless flat pastures of Central and Northern Europe, Attica's mountainous landscape is not particularly suitable for cattle; sheep and goats, however, are known to reach every inch of alpine land, and even graze on salt along the rocky coasts of the Mediterranean. This is probably the reason why, in 2013, only 590 heads of cattle were raised in Eastern Attica, against a whopping 88,000 sheep and goats.
A local success story, the Bakoulas family has been in business since 1974, selling quality dairy products made of sheep's milk under the Dafni brand. Applying a strict no-additives policy, the family holds on to traditional values and methods, to ensure only the best milk is used for their entire range which currently includes milk, full- and low-fat yoghurt, rice pudding, vanilla and chocolate cream, and a variety of both popular and more unusual ice-cream flavours. Contrary to popular belief, sheep's milk does not taste stronger or tangier than cow's milk, though it is more digestible, making it equally or even more suitable than cow's milk for all kinds of recipes.