The Artisan Cheesemaker. It is the diligent cheese-maker who makes good cheese.
Good milk is that which is hygienically drawn from healthy animals.
Every pasture will present a different array of vitamins, minerals, proteins, fats, acids, bacteria and enzymes. The more natural the pasture the more diverse the basic ingredients which the cheese-maker has to work with. Every animal will add it's own system to the chain and produce milk that is distinct from another's. The possible variations are limitless but will produce a unique consistency throughout a herd or flock. Therefore, a recipe designed for cows milk cheese will need to be quite drastically re-vamped in order to produce a similar cheese using either sheep or goat's milk.