I think there are more milk solids in sheep's milk (roughly double?) compared to cow's and goat's. So, you should get twice as much cheese from the same amount of milk. I would think a semi-lactic would be a good way to go. You could probably make some with the left over you get from a couple days (i.e. if you could get a litre of the milk) you could make a small semi-lactic, with white mould. I've made a semi lactic blue that worked well with cow's milk. Semi-lactics are pretty low effort, and only require a few minutes a day.