The antibiotic course is done. The sheep passed the withdrawal period. The milk is back on the market. So why are we still talking about Staphylococcus aureus? Ewe’s milk makes up less than 1% of global dairy output, but in places like Greece, Spain, and southern Italy, it underpins entire regional food cultures — artisanal cheeses, traditional ferments, small-farm economies that go back centuries. It is also, unfortunately, where Staphylococcus aureus tends to make itself at home. Mastitis caused by S. aureus is a persistent headache for small ruminant producers. The bacterium colonizes teat and skin surfaces, embeds itself in the mammary gland, forms biofilms, and sheds intermittently into milk.…