Mixed Milk Cheeses

Cheeses that combine a little sheep’s milk with a little cow’s milk with a little goat’s milk were traditionally made to use up all the day’s milk either on a single farm or by a community pooling their milk. The results are so much more than practical. The characteristics of each milk type can come through in delicious ways: a little tang from the goat’s milk, some roasted, toasted flavors from the sheep, some sweet cream from the cow. Author Janet Fletcher will introduce you to these special cheeses, both those that have been made for centuries and new cheeses inspired by this age old practice