Rocastin, that's the name of the sheep's brie I had. Full name: Le Berger de Rocastin. (Fromage d'Affinois)
Verdict: sure, why not. But I'm not sure I'd go out of my way for it. Mostly because I tend to overeat on bries (the flavor is just fine, a hint of sheep wrapped in brie creaminess). I have a feeling I'm not the only one.
The problem, of course, is that this kind of cheese doesn't agree with my latent obsessive compulsiveness. In other words, the mere fact that it's a bit runny makes me want to leave the sides neat when I'm done. And, since this is impossible, I'm not truly done until the cheese is gone.
Sometimes I have that problem with ice cream, too, but (un)fortunately it's easier to leave a flat surface in a thing of Ben and Jerry's than it is with a wedge of brie.
A hard cheese, on the other hand, is easier to "manage" in that sense.
There, now you can rest at ease.