Sheep's milk is the richest of the three milks, and it shows — cheeses made from it are dense, faintly sweet and stay with you longer.

Manchego is the one most people know, but the range is far wider: Irish farmhouse sheep's cheeses, Pyrenean wheels, and Roquefort-style blues where the richness of the milk carries the salt beautifully.

See also raw sheep's milk cheese, goat's cheese and blue cheese.