I gotta give the missus her props: She came home from Tony Caputo's Market & Deli the other night with an outstanding sheep's milk cheese from Spain, --- called Torta de la Serena. It's not cheap; $26 per pound, I believe. But boy oh boy, this is a terrific summertime cheese ... or, anytime cheese, for that matter.
Torta de la Serena is made in Spain's Southern Extremadura using only milk from Merino sheep, vegetable rennet and salt. It's completely natural. Aged for 60 days, it's an intense (it takes milk from 15 sheep to make a single kilo of cheese), soft cheese that's perfect for spreading on bread, crackers or toast, or even on a tortilla.
I even confess to smearing a little onto a pizza crust before I added the other toppings. I'm tempted to melt some over boiled potatoes, raclette-style, and then thrown them under the broiler. Hell, I can't really imagine very many things that Torta de la Serena wouldn't taste great with. Do yourself a favor and check it out.