Here at culture we're all about sheep's milk cheeses. We love the nutty, grassy, slightly sweet flavor of Manchego, Pecorino, and Roquefort. So when we saw that there's now a sheep's milk ice cream on the market, we were intrigued. The ice cream, made by Alexis Negranti and her husband Wade at Negranti Dairy in Paso Robles, California, come in Vanilla Bean, Peppermint, Black Coffee, Salted Brown Sugar, and Strawberry Basil.

Some are more sheepy-tasting than others. The sheep's milk is very prevalent in the vanilla bean, salted brown sugar, and black coffee—first you taste the headlining flavors, than it fades into a gently grassy, barnyardy flavor. But not barnyardy in a bad way. The whole spoonful of ice cream is robust from start to finish, and you end up really wanting more to keep getting that fade from flavor to sheepy finish.

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Photograph by Robyn Lee