Finally got an address for sheep's milk. Disadvantage is that it's a 45 minutes drive, advantage is that they milk whole year.
So last Saturday morning I went out and bought me 20 liter of fresh sheep's milk for 1 euro 50 per liter.
Seemed a lot to me compared with what I pay for cow's and goat milk, but it turned out to give a nice yield of 1 kilo per 6.5 liter.
I used the Manchego recipe from the forum's home.
First image is a part of the open stable:
Cooking the curd:
The remainder of the curd was enough for a small Kadova. After brining it was 505gr.
The Tomme was totally filled and after brining it was over 3100gr.
Despite the lastest naked pressing, there were still some wrinkles: