And the university has been educating cheesemakers for more than a century. This rich heritage makes a difference. Path says there are many good cheeses in the world being made either from sheep's milk or from blends of sheep's, goat's and cow's milk. Scientists at the Center for Dairy Research are researching these cheeses looking for varieties that might work here. They are also making cheese both from sheep's milk and from blends.
Path suspects the real future for sheep's milk lies in the blends.
Specialty milks add the unique flavors savored by specialty-cheese connoisseurs. Adding the cow's milks keeps down the cost of ingredients, which holds down the price you have to charge.