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.

Alisios®
Islas Canarias, Spain
Bitto DOP
Lombardia, Italy
Caciotta al Tartufo
Lazio, Italy
Campo de Montalban®
Castilla La Mancha, Spain
Dalmatinac
Pag Island, Croatia
Gamonedo DOP
Asturias, Spain
Los Cameros Mixed Milk Cheese
La Rioja, Spain
Los Cameros Romero
La Rioja, Spain
Malgaiola
Lombardia, Italy
Malghese
Lombardia, Italy
Occelli® Testun al Barolo
Piemonte, Italy
Occelli® Testun con Frutta e Grappa di Moscato
Piemonte, Italy
Occelli® Testun in Foglie di Castagno
Piemonte, Italy
Riojana
La Rioja, Spain
Tronchón
Jumilla (Murcia), Spain