I contacted La Moutonnière, but they say their milk wouldn't be fine for cheesemaking. They sell it in 1 L, pasteurisation at low temperature, but 1% skim milk... and that it would be too expensive for making cheese (without giving me a price).
--> I know we can make cheese with 2 % cow milk if it has not been ultra pasteurised/pasteurised at high temperature, but would it be possible with 1 % sheep milk ?
Still waiting for an answer from Neal's yard.
