We’ve had a lot of cheese made from cow’s milk and goat’s milk but proportionally less cheese made from sheep’s milk.

There have only been 2 others this year… on day 4 and day 16.

Not sure whether that proportionality holds for cheese-making in general or not – it’d be interesting to know, but I’ll save that exploration for another day.

Here’s what we thought of today’s sheep-milk cheese…