For a cheesemaker, sheep’s milk is the dream ingredient—rich in milkfat and high in protein. No wonder this prized raw material produces some of the world’s most riveting cheeses. We’ll survey the category tonight, sampling fresh and aged wheels from France, Spain, Italy and the U.S., where sheep’s milk cheeses are an exciting trend.
Janet Fletcher is an award-winning food writer, publisher of the Planet Cheese blog and author of three books on cheese (Cheese & Wine, Cheese & Beer, and The Cheese Course), and she wants to introduce you to some of the cheeses she loves the best.
