If I had encountered this cheese earlier, I would have included it in my recent post on favorite double- and triple-cream cheeses. But this little dreamboat is new to the U.S. and we have only just met. It tastes like a hit. From a blend of cow, sheep and goat milk—plus cream for added plushness—it’s a double-cream cheese by the numbers but comes across as featherlight. How do they do that? The Italian producer specializes in soft and semisoft mixed-milk cheeses and I’m betting you know a lot of them already. This newcomer is currently exported only to the U.S.— grazie! – so let’s show it some love.
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Mixed-milk mastery: (l to r) Tomales Farmstead Teleeka, La Casera Nerina, Campo de Montalban
I’m told there’s an old Spanish saying that goat’s milk is for drinking, cow’s milk is for butter, and sheep’s milk is for cheese. Indeed, the three milks are quite different. Goat’s milk is the easiest to digest. Cow’s milk separates, yielding cream for butter. And sheep’s milk tops the charts for fat and protein, the main components of cheese
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