This is an exciting time in the U.S. for cheese production due to the growing number of dairies creating artisanal cheeses. While Europeans have mastered the skill for many of their world renowned cheeses, like Brie and Gruyère, Americans are still learning. There is a tremendous amount of innovation occurring in American dairies. In her blog, Cheese monger Anne Saxelby points out that mixed milk cheeses are much more American than European since they are discouraged by AOC and DOC regulations.
Saxelby describes the development of mixed milk cheeses in the U.S. as an art. The craft lies in adding milk from the animals during a specific moment in the lactation cycle. The flavor of the milk is richer towards the end of the cycle. Accordingly, cheesemakers will use late season goat and sheeps' milk with some cows' milk. The proportions of each milk create the final taste of the cheese. And, the key is to balance out the fat content and decrease unpleasant flavors.
The following cheeses are mixed milk cheeses Saxelby recommends, and of course you can find them at her stall in the Essex Street Market in NY:
Battenkill Tomme - This raw sheep and cows' milk cheese comes from Three Corner Field Farm, NY.
Humble Pie - This pasteurized cow and sheeps' milk cheese comes from Woodcock Farm, VT.
Seal Cove Tomme - This pasteurized goat and cows' cheese milk comes from Seal Cove Farm, ME.
Capriola - This pasteurized goat and cows' milk cheese comes from Lazy Lady Farm, VT.
Timberdoodle - This raw sheep and cows' cheese milk comes from Woodcock Farm, VT.
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