Sheep and/or Goat Cheese sampling:

Here is a sample of a French cheese made from a blend of goat and sheep milk. I enjoyed the earthy flavors and the aroma was not too strong. 
From the website "WB Cheese" (world's best cheese) comes this description:
Onetik, one of the largest producers of Ossau-Iraty, makes this 2-3-month aged tomme. Whereas most Basque cheeses are made entirely of sheep's milk, sheep and goats' milk are used here to create a well-balanced cheese, with a friendly, nuanced flavor that will please the palates of novices and gourmands alike. Nutty, sweet and herbal, with a clean finish. It has a toothsome, semi-firm texture, and is covered with a rustic natural rind. 

The first cheese that I sampled after the trip to Wegman's Cheese Department was called Miti Cana Oveja.  It is a sheep's milk cheese from Spain with a semi-soft center and a bloomy, white rind.  It was not over-powering in either its aroma or flavor, just a tasty, slightly-salty center section surrounded by a layer just inside the rind that was creamier.  The cheese is made in the shape of a log, about 3 inches in diameter. (not my picture, but very true to the piece I bought)

Hope this inspires you to try something different from the cheese-monger near you.
Peace,
Cheesey-boy