Explore the rich, flavorful world of sheep's milk cheese with Jack Bishop and Julia Collin Davison, as they break down why sheep's milk, with its rich, buttery, and nutty flavors, is a stand-out. Famous Classics: Pecorino Romano, Greek Feta, and Spanish Manchego are seen as the famous European varieties. Fresh & Spreadable: Bellwether Farms (California) produces an ultra-smooth fresh sheep's milk cheese that is milder and less acidic than fresh chèvre. Brie-Style Bloom: Old Chatham Creamery (New York) crafts a luscious, bloomed-rind cheese aged for two months that rivals rich triple-crème. The Ultimate Melter: Kasseri from Orino (Greece) is aged 3 to 4 months, offering a mild, buttery flavor perfect for dishes like moussaka and pastitsio. Jack Bishop's Favorite Pick: Ossau-Iraty from the French Pyrenees offers a firm, complex, and incredibly buttery profile that takes table cheese to the next level. All About Sheep's Milk Cheese: cooks.io/4im8ekG Discover more recip...