The presence of cholesterol in foods is of nutritional interest because high levels of this molecule in
human plasma are associated with an increasing risk of cardiovascular disease and nowadays consumers
are demanding healthier products. The goal of this experiment was to diminish the cholesterol content of
Manchego, the most popular Spanish cheese manufactured from ewes milk. For this purpose three bulk
milks coming from dairy ewe fed with 0 (Control), 3 and 6% of linseed supplement on their diet were
used. Nine cheeses (3 per bulk milk) were manufactured and ripened for 3 months. Cholesterol of ewes
milk cheese from 6% to 12% linseed supplemented diets decreased by 9.6% and 16.1% respectively,
therefore supplying a healthier profile. In a second experiment, different sources of unsaturated fatty
acids (rich in oleic, linoleic and a-linolenic acids) were supplemented to dairy ewes and no significant
differences were found on cheese cholesterol levels.