Maltese

The Maltese sheep is a Mediterranean dairy breed connected with Malta and southern Italy, particularly Sicily, where flocks have long supplied milk for fresh and aged cheeses. It is generally described as a medium-sized, white sheep, sometimes with dark markings on the head or around the eyes, with a lighter dairy build than many meat breeds. Like other sheep of the central Mediterranean, it developed under hot, dry summers, rough forage, and small mixed farms where milk yield, fertility, and ease of hand or machine milking mattered more than heavy fleece.

Maltese sheep are kept mainly for milk, with lambs often managed around the milking season. Good udder structure, calm handling, and a consistent ration are more important to a dairy flock than showy appearance. In warm climates they need shade, ventilation, and dependable water, while wet ground increases the need for foot care and parasite control. Breed identity can vary by region and registry, so buyers should ask about milk records, udder health, and the flock's connection to recognized Maltese or Italian dairy lines.

Colors: Badgerface, Black, Blackbelly, Broken, Brown, Gray, Grey, Gulmoget, Katmoget, Moorit, Piebald, Red, Roan, Silver, Solid, Spotted, Tan, White, White with Black Points, White with Brown Points