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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

Malgaiola

Malgaiola

Lombardia, Italy

Malghese

Malghese

Lombardia, Italy

Riojana

Riojana

La Rioja, Spain

Tronchón

Tronchón

Jumilla (Murcia), Spain

Valdeón

Valdeón

Castilla y León, Spain