Season: Year round

Description: Manchego, Pecorina Romano, and Roquefort are the most well-known varieties. Sheep's milk is higher in fat and lactose than cow and goat milk, which makes it ideal for cheesemakers. Local sheep cheeses are new to the U.S. Twenty years ago, there were almost no dairies raising sheep for their milk, but this has changed dramatically as the organic farming movement has grown in popularity. There are now dairies all over the country, especially in the Northeast and Wisconsin.