The daily milk yield of sheep is less than cows and goats, yet sheep’s milk has higher levels of fat and protein. This leads to the milk having more solid content, meaning in general, less is needed to make a wheel of cheese. It is also easier to digest than cow’s milk. Sheep’s milk cheese runs the gamut of flavors from subtle and nutty, to buttery and smooth, to big, bold, and piquant. Sheep are responsible for so many beloved cheeses like Manchego, Pecorino Toscano, and Paški Sir.