My friends at Ring of Trees Farm (which is, sadly, no more) had a sheep dairy and made really yummy sheep milk cheese. When I was still experimenting in my kitchen, I made several batches of camembert with the sheep milk, and hit upon infusing the milk with shiitake mushrooms. Wow! The resulting cheese is creamy and earthy. Not “in your face” mushroom flavor, but under the mild, sweet sheep milk it provides a grounding layer of deep woods. Fred and Cheri, who proclaimed the cheese a success, let me take all the sheep milk my small freezer can hold.
One batch (only 42 rounds) will be ready in the second week of November. Another batch, which will be a mixed sheep/cow milk version, will be ready in early December.