The Art of Blending Milks: A Journey Through the Finest Mixed Milk Cheeses
Mixed milk cheeses offer a delightful departure from the familiar single-milk varieties, allowing cheesemakers to craft unique blends that highlight the distinctive characteristics of each milk type. From the rich, buttery notes of cow’s milk to the tangy, slightly sweet nuances of goat’s milk, and the nutty, earthy tones of sheep’s milk, these cheeses present a harmonious symphony of flavors that will elevate your cheese-tasting experience to new heights. Mixed milk cheeses can be found in various styles, including soft-ripened, blue, washed-rind, and hard cheeses. They are produced in different regions around the world, with notable examples from the United States, France, Italy, Spain, and Greece.
Types of Mixed Milk Cheese
Mobay (goat and cow milk)
Mobay is a semi-soft mixed milk cheese crafted by Carr Valley Cheese in Wisconsin, USA. Inspired by the French cheese Morbier, Mobay combines layers of goat’s milk and cow’s milk cheese, separated by a thin layer of grape vine ash. The goat’s milk layer offers a bright, tangy flavor, while the cow’s milk layer provides a rich, buttery taste.
Mobay is a versatile cheese that can be enjoyed on its own, paired with fruits and nuts, or melted in dishes like grilled cheese sandwiches or mac and cheese. Its unique layered appearance and balanced flavor profile make it a standout addition to any cheese board.
Humboldt Fog (goat milk with a layer of vegetable ash)
Humboldt Fog is an iconic American cheese produced by Cypress Grove in California. This soft-ripened goat’s milk cheese features a distinctive layer of edible vegetable ash running through its center, creating a visually striking appearance. The cheese has a creamy, luscious texture and a tangy, slightly lemony flavor with earthy undertones.
Humboldt Fog is best enjoyed as a table cheese, paired with crusty bread, fresh fruits, and a glass of crisp white wine. It can also be used as a decadent topping for salads or melted into sauces and gratins for a luxurious touch.
Mélange (goat and cow milk)
Mélange is a soft-ripened mixed milk cheese produced by Andante Dairy in California. This cheese combines the rich, buttery flavor of cow’s milk with the tangy, slightly sweet notes of goat’s milk. Mélange has a smooth, creamy texture when young, developing a more complex, spicy flavor as it ages.
Mélange is a delightful addition to a cheese board, paired with fruits, nuts, and a glass of white Burgundy or Chardonnay. It can also be used as a flavorful ingredient in dishes like quiches, tarts, and pasta sauces.
Shepherd’s Blend (cow, goat, and sheep milk)
Shepherd’s Blend is a unique mixed milk cheese produced by Carr Valley Cheese in Wisconsin. This cheese combines the milk of cows, goats, and sheep, creating a harmonious blend of flavors and textures. Shepherd’s Blend has a soft, buttery consistency and a subtle, complex flavor that develops during its 10-week aging process.
Shepherd’s Blend is an excellent melting cheese, making it perfect for use in recipes like grilled cheese sandwiches, mac and cheese, and fondue. It also shines on a cheese board, paired with fruits, nuts, and a glass of medium-bodied red wine.
Cremont (goat and cow milk)
Cremont is a mixed milk cheese produced by Vermont Creamery in the United States. Named for the “Cream of Vermont,” this cheese combines goat’s milk, cow’s milk, and a hint of Vermont cream. Cremont has a soft, wrinkled rind and a smooth, luxurious paste with a slightly tangy flavor and notes of crème fraîche, hazelnuts, and butter.
Cremont is best enjoyed as a table cheese, paired with crusty bread, fresh fruits, and a glass of Sauvignon Blanc or a citrusy ale. Its rich, creamy texture and delicate flavor make it a crowd-pleasing addition to any cheese board.
Harbison (cow milk with a touch of goat milk)
Harbison is a soft-ripened mixed milk cheese produced by Jasper Hill Farm in Vermont. This cheese is made primarily from cow’s milk, with a small amount of goat’s milk added for complexity. Wrapped in spruce bark, Harbison develops a gooey, spoonable texture and a rich, woodsy flavor with notes of mustard and roasted nuts.
Harbison is best enjoyed as a standalone cheese, scooped out of its bark wrapping and spread on crusty bread or crackers. Its unique presentation and decadent flavor profile make it a showstopping addition to any special occasion cheese board.
Tres Bonne (goat and cow milk)
Tres Bonne is a mixed milk cheese produced by Mackenzie Creamery in Ohio. This cheese combines goat’s milk and cow’s milk, creating a balance of tangy and rich flavors. Tres Bonne has a soft, spreadable texture and a delicate, slightly sweet flavor with hints of grass and citrus.
Tres Bonne is a versatile cheese that can be enjoyed on its own, spread on crackers or baguette slices, or used as a topping for salads and crostini. Its mild, approachable flavor makes it a great introduction to mixed milk cheeses for those new to the category.
Grayson (Jersey cow and Red Devon cow milk)
Grayson is a washed-rind mixed milk cheese produced by Meadow Creek Dairy in Virginia. This cheese combines the milk of Jersey cows and Red Devon cows, creating a rich, beefy flavor with a hint of sweetness. Grayson has a soft, pliable texture and a pungent aroma that hints at its savory, slightly funky taste.
Grayson is best enjoyed as a table cheese, paired with crusty bread, pickled vegetables, and a glass of bold red wine or a malty beer. Its assertive flavor and aroma make it a standout addition to any cheese board for adventurous cheese lovers.
Kunik (goat and cow milk)
Kunik is a mixed milk cheese produced by Nettle Meadow Farm in New York. This cheese combines goat’s milk and cow’s milk cream, creating a rich, buttery flavor with a tangy, slightly citrusy finish. Kunik has a soft, spreadable texture and a delicate, wrinkled rind.
Kunik is a versatile cheese that can be enjoyed on its own, spread on crackers or baguette slices, or used as a topping for salads and roasted vegetables. Its rich, creamy texture and balanced flavor make it a crowd-pleasing addition to any cheese board.
Echo Mountain (cow and goat milk)
Echo Mountain is a blue cheese produced by Rogue Creamery in Oregon. This cheese combines cow’s milk and goat’s milk, creating a complex flavor profile that balances the richness of cow’s milk with the tanginess of goat’s milk. Echo Mountain has a creamy, slightly crumbly texture and a peppery, slightly sweet flavor with hints of wild mountain herbs.
Echo Mountain is best enjoyed as a table cheese, paired with fruits, nuts, and a glass of sweet dessert wine or a robust porter. It can also be crumbled over salads, melted into sauces, or used as a flavorful topping for burgers and steaks.
Hummingbird (cow and sheep milk)
Hummingbird is a mixed milk cheese produced by Boxcarr Handmade Cheese in North Carolina. This cheese combines cow’s milk and sheep’s milk, creating a rich, buttery flavor with a slight tanginess and a hint of grassy sweetness. Hummingbird has a soft, spreadable texture and a delicate, bloomy rind.
Hummingbird is a versatile cheese that can be enjoyed on its own, spread on crackers or baguette slices, or used as a topping for salads and roasted vegetables. Its balanced flavor and creamy texture make it a great introduction to mixed milk cheeses for those new to the category.
Chebris (sheep and goat milk)
Chebris is a mixed milk cheese produced by Onetik in the Basque region of France. This cheese combines sheep’s milk and goat’s milk, creating a complex flavor profile that balances the richness of sheep’s milk with the tanginess of goat’s milk. Chebris has a semi-firm texture and a nutty, slightly sweet flavor with hints of caramel and grass.
Chebris is best enjoyed as a table cheese, paired with fruits, nuts, and a glass of full-bodied red wine or a crisp, dry cider. It can also be grated over pasta dishes or used as a flavorful addition to sandwiches and panini.
Mozzarella di Buffalo (buffalo and cow milk)
Mozzarella di Buffalo is a fresh, stretched-curd cheese traditionally produced in the Campania region of Italy. This cheese combines the rich, creamy milk of water buffalo with a small amount of cow’s milk, creating a delicate, slightly tangy flavor and a soft, elastic texture.
Mozzarella di Buffalo is best enjoyed fresh, paired with ripe tomatoes, fresh basil, and a drizzle of high-quality olive oil in a classic Caprese salad. It is also a key ingredient in many traditional Italian dishes, such as pizza Margherita and pasta filata.
Šar cheese
Šar cheese is a mixed milk cheese produced in the Šar Mountains region of Serbia and North Macedonia. This cheese combines sheep’s milk and cow’s milk, creating a firm, slightly crumbly texture and a tangy, slightly salty flavor with hints of herbs and grass.
Šar cheese is a versatile cheese that can be enjoyed on its own, paired with fruits and nuts, or used as a flavorful addition to salads, sandwiches, and pasta dishes. Its bold flavor and firm texture make it a great choice for grating over roasted vegetables or incorporating into savory pastries.
Scamorza
Scamorza is a stretched-curd cheese produced in southern Italy, traditionally made with a combination of cow’s milk and sheep’s milk or goat’s milk. This cheese has a firm, slightly elastic texture and a mild, slightly tangy flavor that becomes more pronounced as the cheese ages.
Scamorza is a versatile cheese that can be enjoyed fresh or aged, either on its own or as an ingredient in various dishes. It is often grilled or fried, becoming soft and gooey with a delightful smoky flavor. Scamorza is also a popular addition to pasta dishes, pizzas, and sandwiches.
Wensleydale cheese
Wensleydale is a historic British cheese that can be made with cow’s milk or a combination of cow’s milk and sheep’s milk. The mixed milk version has a crumbly, slightly flaky texture and a tangy, slightly sweet flavor with hints of wild honey and grass.
Wensleydale is a versatile cheese that can be enjoyed on its own, paired with fruits and nuts, or used as a flavorful addition to salads, sandwiches, and savory pastries. It is also a popular choice for cheese boards, especially when served with sweet accompaniments like fruit cakes or chutneys.
Graviera Naxou
Graviera Naxou is a mixed milk cheese produced on the Greek island of Naxos. This cheese combines sheep’s milk and cow’s milk, creating a firm, slightly granular texture and a rich, nutty flavor with hints of caramel and butter.
Graviera Naxou is a versatile cheese that can be enjoyed on its own, paired with fruits and nuts, or used as a flavorful addition to salads, sandwiches, and pasta dishes. Its bold flavor and firm texture make it a great choice for grating over roasted vegetables or incorporating into savory pastries.
Graviera Kritis
Graviera Kritis is a mixed milk cheese produced on the Greek island of Crete. This cheese combines sheep’s milk and goat’s milk, creating a firm, slightly granular texture and a rich, slightly sweet flavor with hints of nuts and caramel.
Graviera Kritis is a versatile cheese that can be enjoyed on its own, paired with fruits and nuts, or used as a flavorful addition to salads, sandwiches, and pasta dishes. Its bold flavor and firm texture make it a great choice for grating over roasted vegetables or incorporating into savory pastries.
Sfela
Sfela is a mixed milk cheese produced in the Messenia region of Greece. This cheese combines sheep’s milk and goat’s milk, creating a firm, slightly crumbly texture and a tangy, slightly spicy flavor with hints of herbs and grass.
Sfela is a versatile cheese that can be enjoyed on its own, paired with fruits and nuts, or used as a flavorful addition to salads, sandwiches, and pasta dishes. Its bold flavor and firm texture make it a great choice for grating over roasted vegetables or incorporating into savory pastries.
Graviera Agrafon
Graviera Agrafon is a mixed milk cheese produced in the Agrafa region of Greece. This cheese combines sheep’s milk and goat’s milk, creating a firm, slightly granular texture and a rich, nutty flavor with hints of caramel and butter.
Graviera Agrafon is a versatile cheese that can be enjoyed on its own, paired with fruits and nuts, or used as a flavorful addition to salads, sandwiches, and pasta dishes. Its bold flavor and firm texture make it a great choice for grating over roasted vegetables or incorporating into savory pastries.
Kasseri
Kasseri is a semi-hard, pale yellow cheese traditionally made from a mixture of sheep’s milk and up to 20% goat’s milk in Greece and Turkey. It has a smooth, slightly elastic texture and a mild, slightly tangy flavor with hints of butter and nuts. Kasseri is aged for a minimum of 3 months, resulting in a firm, yet pliable consistency and a balanced, savory taste.
Kasseri is a versatile cheese that can be enjoyed on its own, paired with fruits and olives, or used in cooking. It is a popular choice for grilling or frying, as it maintains its shape and develops a crispy, golden-brown exterior when heated. Kasseri is also commonly used in Greek dishes like saganaki (fried cheese), pastries, and sandwiches, adding a rich, creamy flavor to these recipes.
Pría smoked cheese
Pría smoked cheese is an artisanal cheese made in the village of Pesa de Pría in Asturias, Spain. This unique cheese is crafted with a blend of cow’s milk (90%) and sheep’s milk cream (10%), giving it a distinctive flavor and texture. The cheese is aged in a humid environment for 30-40 days, during which time it develops a natural mold that is later brushed away before smoking.
The smoking process imparts a delightful smoky aroma and flavor to the cheese, complementing its buttery, slightly tangy taste. Pría smoked cheese has a semi-soft, smooth texture that makes it perfect for slicing and enjoying on its own or as part of a cheese board. It can also be used in cooking, adding a smoky depth to dishes like gratins, quiches, and sandwiches.
Blue of Pria with three milks
Blue of Pria is a unique and surprising mixed milk cheese made with cow’s milk, sheep’s milk cream, and goat’s milk cream. This artisanal cheese is lightly smoked and features the presence of penicillium mold, which gives it its distinctive blue veining and sharp, tangy flavor. The combination of three different milk types creates a complex and well-balanced taste profile.
Blue of Pria is a versatile cheese that can be enjoyed on its own, paired with fruits, nuts, and honey, or used in cooking. Its bold flavor and creamy texture make it an excellent choice for crumbling over salads, melting into sauces, or spreading on crusty bread. This unique mixed milk blue cheese is sure to impress cheese lovers and add a touch of sophistication to any cheese board or culinary creation.
Cream of Cabrales Cheese
Cream of Cabrales Cheese is a luxurious mixed milk cheese produced by the La Fueya cheese factory in Siero, Asturias, Spain. This cheese is made with 99% Cabrales D.O.P. cheese, which is itself a blend of cow’s, sheep’s, and goat’s milk, and 1% added cream. The addition of cream softens the strong, pungent flavor of the Cabrales cheese, making it more approachable and versatile.
Cream of Cabrales Cheese has a smooth, spreadable texture and a rich, complex flavor profile that combines the tanginess of blue cheese with the creaminess of the added dairy. This cheese is perfect for spreading on crusty bread, crackers, or crostini, or for using as a decadent topping for grilled meats and roasted vegetables. Its unique blend of three milk types and added cream makes it a standout addition to any cheese board or gourmet meal.
Two milk Cabrales
Two milk Cabrales is an artisanal mixed milk cheese produced in the Asturias region of Spain. This cheese is made with a combination of cow’s milk and either sheep’s milk or goat’s milk, depending on the specific variety. The milk is sourced from animals grazing in the lush, green pastures of the Picos de Europa mountains, imparting a unique terroir to the cheese.
Two milk Cabrales is aged in natural limestone caves for a minimum of 2 months, during which time it develops its characteristic blue-green veining and sharp, tangy flavor. The addition of sheep’s or goat’s milk to the cow’s milk base creates a more complex and nuanced taste profile, with hints of nuttiness and a slightly piquant finish. This cheese is best enjoyed on its own, paired with a glass of robust red wine, or crumbled over salads and grilled meats for a bold burst of flavor.
Conclusion
Mixed milk cheeses offer a world of flavor and texture for cheese enthusiasts to explore. From the buttery, slightly salty Kasseri to the bold and creamy Blue of Pria, these 5 unique varieties showcase the artistry and innovation of cheesemakers who blend different milk types to create something truly special. By incorporating these mixed milk cheeses into your culinary repertoire, you can elevate your cheese boards, add depth to your favorite recipes, and impress your guests with your knowledge of these delightful dairy delicacies.