I had a huge duh moment the other day when I realized that my favorite cheeses are all sheeps milk cheeses (cana de oveja, roquefort, pecorino romano + some toscanos). I don't know where to take it from here. I don't like the tang of most sheeps milk cheeses, but am fine with less tangy blends. I tend to like dry, grassy, and sharper tones to cheese. What would you recommend?