I've had cheese made from two different kinds of milk, but here's something rarely seen domestically, a cheese made from three milks: cow, goat, sheep.
I purchased this cheese at Healthy Living in South Burlington. The rind was slightly ammoniated, a common problem for white-rined cheeses held in storage a tad too long - but easily remedied by stripping off the outer rind.
The flavor was a slightly goaty and herbal, but I must confess that I'd rather have purchased a wheel of La Fleurie.
