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Why limit yourself to one milk when you can expand your palate by using several? Using a blend of milks changes up flavors and textures in cheese, creating a truly exceptional and unique product. Historically, mixed milk cheeses were commodities, made by necessity with leftover milk from the production of cow, goat, and sheep’s milk. Price was the focus rather than flavor. We flipped that practice by focusing only on high-quality blends. Campo de Montalban®, Malghese, and Dalmatinac all have complex flavor profiles thanks to the use of two or more milks.

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Alisios®

Alisios®

Islas Canarias, Spain
Bitto DOP

Bitto DOP

Lombardia, Italy
Campo de Montalban®

Campo de Montalban®

Castilla La Mancha, Spain
Dalmatinac

Dalmatinac

Pag Island, Croatia
Gamonedo DOP

Gamonedo DOP

Asturias, Spain
Los Cameros Romero

Los Cameros Romero

La Rioja, Spain
Malgaiola

Malgaiola

Lombardia, Italy
Malghese

Malghese

Lombardia, Italy
Mestiço de Tolosa

Mestiço de Tolosa

Alentejo, Portugal
Riojana

Riojana

La Rioja, Spain
Tronchón

Tronchón

Jumilla (Murcia), Spain
Valdeón

Valdeón

Castilla y León, Spain