I plan to market at first trough a couple of artisan and imported cheese brokers that I have contacted, one of them from Mexico City was the one that pointed out the existence of a niche in sheep milk blue cheese, and was very optimistic about moving the wheels(which are not so many) So on paper it sounds good, now we will see how it works out for real. I am also contacting directly speciality stores in my area and in the future even a small retail space. In general the preference here is for milder flavor cheeses, and my cheese buddies have really liked the flavor of the first tryouts (with a couple of failures, as this type of cheese is way trickyer than I thought)
Smillingcalico thank you! I really like your blog, your video on what is an "artisan cheese" is great way to teach people the great difference between commercial mediocre cheese and a unique Artisan product
Boofer thank a lot!
Frotte la Tomme that is a very good idea, I have some pure sheep milk tomme that came out very decent