Iberico (queso Iberico) is a firm Spanish cheese made from a mix of cow’s, goat’s and sheep’s milk and typically aged six to twelve months. It’s smooth from the cow’s milk, tangy from the goat’s and savory from the sheep’s, and it melts well, so it works on a cheese board and in cooking. It’s […]
Tag: Mixed Milk
Pronunciation frustration: Žigljen
Žigljen is a hard Croatian cheese from Gligora Dairy on the Island of Pag, made from cow’s and sheep’s milk. Here is what it is and where to find it.
Cappelletta
A very soft, unpressed three-milk robiola from Piedmont that sweats on the plate and is best on warm bread.
Castelbelbo
Castelbelbo is a bloomy-rind cheese made from cow’s, sheep’s and goat’s milk, with a thicker consistency than Brie.
Bonrus
Bonrus is a small, mixed-milk, bloomy-rind cheese made from pasteurized cow’s and sheep’s milk, aged 21 days.
Cravanzina
Cravanzina is a small, bloomy-rind cheese from Piedmont, Italy, made from pasteurized cow’s and sheep’s milk.
Robiola Bosina
Robiola Bosina, also called Robiola della Langhe, is a soft, square, bloomy-rind cheese from Piedmont, made from cow’s and sheep’s milk.