Greetings to everyone! I love reading about your experiences and making cheese myself. I’ve been making cheese for about 2 years from both cow’s milk (store bought)and sheep’s milk. My sister raises sheep and when the babies are ready, I get the leftovers. This season that’s about 5 gallons. She provides the sheep’s milk and gets half the cheese produced. My repertoire is mostly blue, camenbert, manchego and feta, with a batch of sheep’s milk yogurt once in a while.
Does anyone have suggestions and/or recipes for sheep’s milk?

I have another question unrelated to sheeps milk, is it normal for the mold covering on a batch of blue to be loose?  The mold covering/skin is pretty sturdy, not easily torn, but it does not feel attached to the body of the cheese. The cheeses are about a month old and have been in a box in my cheese refrigerator at 48 degrees.
thanks!

Welcome aboard!!
I would stick to cheeses that u like, if a recipe appeals to u then try it, dont worry that its “Sheep’s” milk, be adventurous

The blue mold should not be loose,  I would look at whats happening with the curds/cheese. Maybe too much moisture after pressing and then drying out leaving voids ?

Humidity changes are likely. I’m very good at sterilizing my equipment but not always scrupulous about maintaining humidity. Luckily,the cheeses have always been tasty.  Would you recommend getting a humidity measuring device?  (Cannot recall what they’re called.)

And I did tell my sister that this batch of curds seemed very moist.  That’s the fun part, never quite being 100% sure of what will result!

Only if u have a “cave” that u can control, then u can adjust to what u want it too. Up to u if a new toy will help u.

You can measure temp and humidity with a simple digital device available at Wal Mart.  They have a couple models ranging from about 6 p $10.

when it comes to ewe milk (sheep) the following comes up which are the best match for this type of milk

1- Blue (reqfort)
2- Manchego
3- Aged provolone

try the third ...

i will not make Camembert with ewe milk, it is so fatty