Hi Tamara,
Sheep milk is very high in butterfat and has a very unique flavoring. Some of the best gorgonzola I have eaten always had a distinct buttery consistency I am sure if you used Jersey milk with a good aromatic strain, you would make great cheese. I use goat milk, because it's what I have available. I think the the reference to cheese salt means any of the coarse non-iodized type, here in the states they refer to it as kosher. I would think coarse sea salt would also work. No sheep in Australia? I always thought that there was a great quantity of sheep there, is no one milking them?
good luck