What's the Deal with Milk (Part IV - Sheep milk!?)

Sorry about the obsession people, but I've had great discussions with friends and family on this topic which has spurred me on to learn more!

When I was a missionary in Romania and Moldova we ate a soft cheese we called "branza". It is kind of like a cross between cottage cheese and feta, but usually it's not salty (when it was salty I think it was made from goats' milk). Most people there didn't eat cheddar, mozzarella or jack cheese, they ate this cheese which could be made from cow, goat or sheep milk - I think my favorite was made from sheep milk, although I remember some from cow's milk that was good too. They ate it with what the Italians call "polenta" - Romanians call it mamaliga - or on toast with jam, or just whatever. I think most households had this kind of cheese around, particularly in the country. It was delicious. I don't think it was ever pasteurized, or fooled with much at all. (How I miss Romanian and Moldovan food in general for this very reason!)

I have heard that goat's milk and sheep's milk are more easily digested by humans than cow's milk. And, in the U.S. at least, much more expensive than cow's milk, partly because there are fewer goat and sheep dairies here, plus cows make more milk and require less maintenance so they are more cost-effective. Check out this link and/or this one for more on sheep dairying. Any thoughts?