Here's a rave review of Abbaye de Belloc from It's not you, it's brie. Caution, you may be compelled to run out and buy some after reading this:

The first sheep’s milk cheese that I fell in love with (this was back when sheep’s milk dairies numbered under 1 or 2 in Cali) was Abbaye de Belloc. It’s rich, creamy, tastes of brown butter and caramel, and is as comforting as being swaddled in a towel fresh from the dryer. It’s also good for sheep’s cheese novices because underneath all that butter and sweetness, it has a little of that sheep meatiness that sometimes people need a little time to learn to love. Abbaye helps edge them in.

What does the sweetness come from, you ask?

Among other things, the high quality milk, and the washing and cooking of the curds. After cheesemakers have seperated the curds from the whey, they can do a number of things.

Read more at It's not you, it's brie