Cows, goats, and sheep cheese, oh my!

Mixed milk cheeses can be found all over the globe. Read on to learn about a couple standouts close by and far from home.

What is a mixed milk cheese? Sure, it’s some combination of milks, but which ones? Why mix milks to begin with? And what properties set mixed milk cheeses apart from their single-sourced cousins?

According to the Dairy Farmers of Wisconsin, mixing milks allows a cheesemaker to create all-new flavors and textures. It’s a “balancing act” that results in a unique blend of tang, creaminess, and depth — a perfect storm of the best properties and nutrients from each milk, resulting in a palatal encounter entirely its own. 

Most mixed milk cheeses in the U.S. and in Europe are some combination of goat, sheep, or cow’s milk. In countries where dairy buffalos abound, such as Nepal, India, and Pakistan, mixed milk cheeses may also include buffalo milk. 

Overall, milks from goats, sheep, and cows are comparable in their nutritional properties. However, goat milk contains slightly less lactose than cow’s (therefore being easier to digest for those with lactose intolerance) and sheep’s milk has the highest fat and protein content of all three but with the lowest yield. Cows can produce up to 8 gallons of milk a day, while sheep produce on average less than half a gallon per day. 

Goat’s milk also forms a softer curd than milk from cows or sheep, and it is lower in casein — the protein that causes curdling — which means goat cheese will crumble more easily than cheeses made with cow or sheep milk. 

So, what are some examples of mixed milk cheeses?

One most of us are familiar with — but may not have known to be mixed — is feta. The salty Greek cheese is traditionally made from a combination of sheep’s and goat’s milk. 

Other international mixed milk cheeses include variations of the Italian Romano, the Spanish Valdeon, and the French Pèrail. India’s paneer is usually made from a combination of cow and buffalo milk, and the Journal of Ethnic Foods cites the Nepalese chhurpi as a cheese made from cow, yak, and buffalo milk. 

There are a multitude of American-made mixed milk cheeses, too. Wisconsin’s own Ewe Calf to be Kidding, made from goat, cow, and sheep’s milk by Hook’s Cheese in Mineral Point, Wis., is firm and crumbly, with a melt-in-your-mouth texture. 

Canaria and Mobay cheeses, also made in Wisconsin at Carr Valley Cheese Co. in La Valle, are made from a combination of goat and cow’s milk. Canaria is smooth, fruity, and nutty, and Mobay is creamy, with mixed-in herbs or spices. 

Nettle Meadow Farm in New York makes a mixed cow and goat milk cheese called Kunik. According to their website, this cheese has “mushroom and earthy notes.”

Cremont is a cow and goat mixed-milk cheese made by Vermont Creamery. It has a smooth interior and a cream-colored rind. 

Finally, from Penngrove, Calif., Mi-Ewe, produced by Weirauch Farm and Creamery, is made from a mixture of cow’s and sheep’s milk. It features a semi-hard texture and a buttery, nutty flavor. 

Of course, this list is far from exhaustive. Try searching for mixed-milk varieties in your area. Don’t forget to check out our selection of Hoard’s Dairyman Farm Creamery cheeses as well. Mixed-milk cheeses are fantastic, but there’s nothing like pure Guernsey milk Gouda.