Cow, Goat, Sheep Milk
Aged: 2 weeks
Although rarely seen in this country, making cheese from mixed milk is a common practice in Italy, where small-scale farmers pool the milk from all their livestock, usually cows, goats and ewes. This allows them to make cheese all year round, without having to stop when the animals are resting before the birth of their calves, kids or lambs. The flavor combines the richness of cows’ milk with the sweetness of sheep’s milk. The goats’ milk lends a certain piquancy, with no more than the slightest hint of ‘goatiness’. More understated than pure cows’ milk Camembert, but luscious and absolutely delicious.