Question: Whay cheese was noted for being made from sheeps milk?
About the article "Cheese", section "Ancient Greece and Rome".

Candidate passages:
Cheesemaking is the craft of making cheese, which dates back at least 5,000 years.
Archaeological evidence exists of Egyptian cheese being made in the ancient Egyptian civilizations.
The production of cheese, like many other food preservation processes allows the nutritional and economic value of a food material, in this case milk, to be preserved.
It allows the consumer to choose (within limits) when to consume the food rather than have to consume it straight away, and it allows the product to be altered which gives it higher value.
Cheesemaking may have originated from nomadic herdsmen who stored milk in vessels made from the sheeps' and goats' stomachs.
Because their stomach linings contains a mix of lactic acid, wild bacteria as milk contaminants and rennet, the milk would ferment and coagulate.
A product reminiscent of yogurt would have been produced, which, through gentle agitation and the separation of curds from whey would have resulted in the production of cheese; the cheese being essentially a concentration of the major milk protein, casein, and milk fat.
The whey proteins, other minor milk proteins, and the lactose are all removed in the cheese whey. 
Campo de Montalban is a semi-firm to firm Spanish cheese made from a blend of cows', sheeps' and goats' milk in La Mancha.
This cheese resembles manchego in texture and appearance, and until 1985 it was in fact considered a manchego.
Campo de Montalban is distinguished by its three milk blend, while manchego contains only sheep's milk.
The flavor is also similar to manchego.
However, the characters of all three milks are noticeable in Campo de Montalban.
Campo de Montalban comes in waxed barrel-shaped wheels, with an embossed herringbone design, much like its all-sheep cousin, manchego. 
Ädelost (Swedish for "noble cheese") is blue cheese from Sweden, made from pasteurized cow's milk. 
Ancient Greek mythology credited Aristaeus with the discovery of cheese.
Homer's "Odyssey" (8th century BCE) describes the Cyclops making and storing sheep's and goats' milk cheese.
From Samuel Butler's translation:By Roman times, cheese was an everyday food and cheesemaking a mature art.
Columella's "De Re Rustica" (circa 65 CE) details a cheesemaking process involving rennet coagulation, pressing of the curd, salting, and aging.
Pliny's "Natural History" (77 CE) devotes a chapter (XI, 97) to describing the diversity of cheeses enjoyed by Romans of the early Empire.
He stated that the best cheeses came from the villages near Nîmes, but did not keep long and had to be eaten fresh.
Cheeses of the Alps and Apennines were as remarkable for their variety then as now.
A Ligurian cheese was noted for being made mostly from sheep's milk, and some cheeses produced nearby were stated to weigh as much as a thousand pounds each.
Goats' milk cheese was a recent taste in Rome, improved over the "medicinal taste" of Gaul's similar cheeses by smoking.
Of cheeses from overseas, Pliny preferred those of Bithynia in Asia Minor.
According to the medieval philosopher Al-Isra'ili, in his day there were three types of cheese: "a moist fresh cheese which was consumed on the same day or close to it; there was an old dry cheese; and there was a medium one in between.
"The first would have been unripened cheese made locally from sour milk, which may or may not have been salted.
The old dry cheeses would have often been imported, and were cheeses ripened by rennet enzymes or bacteria.
The nature of the "medium" cheese is less certain, and may have referred to.preserved fresh cheeses, evaporated milk or cheese similar to Indian paneer, where the addition of vegetable juices makes the milk coagulate.
Medieval Egyptian cheese mostly used buffalo or cows' milk, with less use of goat and sheep milk than in other countries of the region.
Damietta on the Mediterranean coast was the primary area where cheese was made for consumption in other parts of the country.
Damietta was well known not just for its buffaloes but also for its "Khaysiyya" cows, from which "Kaysi" cheese was made.
"Khaysi" cheese is mentioned as early as the eleventh century A.D. A fifteenth century author describes the cheese being washed, which may imply that it was salted in brine.
It may therefore have been an ancestor of modern "Dumyati" cheese, produced today in the Damietta district.
A 17th-century writer described "mishsh" as the "blue "qarish" cheese which was kept for so long that it cut off the mouse's tail with its burning sharpness and the power of its saltiness".
The Egyptian peasants ate this cheese with bread, leeks, or green onions as a staple part of their diet.
It seems that the "mishsh" made and eaten by country people today is essentially the same cheese.
The Egyptians also imported cheese from Sicily, Crete and Syria in the Middle Ages.