I love sheep's cheese! Especially young Pecorino. (simple one with truffles is amazing, and I am usually not into cheese with foreign objects in it...). There is a local farmer who makes a Manchego and strangely enough, Sheep's Mozarella and Sheep's Valençay (sitting in my fridge right now!) He also does courses but they seem to be beginner's classes which are also very expensive.
I have been looking for months now for sheep's milk to try my own and just yesterday I found it. As it turns out, my local raw milk co-op now offers it from one of the farmers that also has cows. The price is $19/Gallon ...yicks!!!! So, I couldn't afford to mess this cheese up people! Any idea for what's a good first sheep's cheese? I am dying to make my favorite: Brebirousse d' Argental. Amazing cheese. I am making Cows' Reblochon now so I don't think this one is out of reach...
Advice anyone? What should I know?