The concentration ranges in milk and cheese of a number of metallic elements relevant to the health of the consumer are dependent upon animal species, feeding, time of year, environmental conditions and manufacturing processes. We have measured the concentrations of selected trace elements – Al, Ba, Cd, Co, Cr, Cu, Fe, Mg, Mn, Ni, Pb, Pt, Sr and Zn – in raw ewes' milk and typical ewes' milk cheeses. Samples of milk, curd, whey, cheese after moulding, cheese after salting, commercial cheese (Pecorino), Ricotta, scotta and brine were analysed for seven complete cycles of cheese production. Samples of curd, whey, brine and waste product (i.e. scotta) were collected and analysed in addition to the cheese and milk to assess the distribution of each element in the main product, by-products and waste products during cheesemaking. Quantitative determinations were performed mainly by inductively coupled plasma atomic emission spectrometry. There were considerable differences among the trace element contents of raw ewes' milk and related products, indicating that manufacturing processes play a key role in the distribution of minor and trace elements. Two different approaches were used to assess the dietary intake of these elements associated with the consumption of Pecorino and Ricotta, and whether this had any nutritional or toxicological implications. The results indicated no toxicological risk and showed that, on the contrary, Pecorino may be a good source of several essential elements.