We saw sheep get sheared, and went to a goat milking demo, but wasn't allowed to try milking because I'm over 12 years old. Such a huge bummer! I got pics of the milking rig, but was so disappointed that we didn't stay till the end. The wool lining was that I ended up really bonding with the sheep.
Now, this isn't to say that the goats weren't totally adorable, and I still love them, their milk, and their cheese. There is even more love there now that I've pet their ears and stroked their fuzzy necks. The good news is that my heart has expanded to include woolly sheep! The way they look into your eyes and let you scratch their heads is pretty awesome. I think that I was the only adult in the petting zoo without a 5 year old, but I had so much fun, and got some great pics of my fuzzy dairy producing friends!
So, I've vowed to highlight more sheep's milk cheeses, starting today! At the moment, the sheep's milk cheese I'm most familiar with is Feta, with all it's salty yummy-ness, perfect in a summer Greek salad and Pecorino Romano, which I often substitute for Parmigiano-Reggiano. (BTW - Pecorino tranlates loosely in Italian as "little sheep" so whenever you see a pecorino cheese, you know it's got sheep's milk in it.) But a quick look in Murray's Cheese Handbook reminds me that there are so many great sheep's milk cheeses to taste and talk about!
I'll leave you with a fun one introduced to me by Andrew at Andrew's Cheese. Zamorano is a great Spanish sheep's milk cheese that he suggests when you are looking for Manchego (another sheep cheese). Manchego isn't regulated, so it can be made wherever and however (but it is always pretty tasty). Zamorano is regulated, which is good for consistency. It's a nice firm cheese, and still goes great with quince paste. It has a dry, confident nutty flavor that is really delicious. Check it out!
Sweet dreams all, and don't forget to count your sheep!