Mixed Milk Cheese

Mixed Milk Cheese

As in other Mediterranean countries, Spanish livestock breeding includes three species – sheep, cattle and goats — and in many cases the herds are mixed. This means that there is milk from all three species almost all year round. It is therefore a usual practice to produce mixed-milk cheeses, although this is unusual in the Mediterranean area. The milk of each species gives the cheese its most distinctive characteristic.

The largest dairies in this sector, most of them in the central plateau occupied by the two Castiles — Castile-Leon, and Castile-La Mancha — specialize in the production of Ibérico cheese — the most widely consumed cheese in Spain, made from cow, sheep and goat’s milk. But there are also others produced on a less industrial scale made from mixed milk, some of which are sold only during certain times of the year.

Mixed Milk Cheese