Mixed Milk (Cow - Sheep- Goat)

Mixed milk (latte misto) cheese like Robiolas, Caciottas or Pagliettinas are peculiar to Italy. Originally, mixed herds were gathered in mountain regions to optimize the diversity of grazing opportunities (the sheep and goats could get to pastures the cows could not reach). So now the richness and variety of flavours found in these cheeses has made them especially prized. Very often, the cow’s milk is skimmed to make butter and then the goat and sheep whole milks are added to replace the lost fat.  The mixture works well because goat and sheep milk is higher in lipids (fat) than cow's milk, so ensuring the richness of texture, colour and flavour.