Dairy
Mixed Milk
Mixed-milk cheese blends cow, sheep, and/or goat milk in one make—either by tradition (many Italian caciotte and robiola styles) or to balance cost, yield, and flavour. Sheep solids enrich texture; goat lifts acidity; cow fills volume and mildness. Labels should declare species where law requires it. In cooking, mixed-milk soft cheeses melt and spread like their dominant milk; aged blends sit between sheep richness and cow accessibility. Taste before substituting one-for-one with single-species recipes.
Also known as: Tre latti / caciotta mista
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5.25 g
- Saturated Fat 3.37 g
- Trans Fat 0.3 g
- Monounsaturated Fat 1.7 g
- Polyunsaturated Fat 0.18 g
- Cholesterol 31.3 mg
- Sodium 82.8 mg
- Salt 0.2 g
- Total Carbohydrate 4.83 g
- Dietary Fibre 0 g
- Total Sugars 5.91 g
- Complex / starch 0 g
- Protein 3.08 g
- Water 78.1 g
- Energy 78.9 kcal
- Water 78.1 g
- Carbohydrates 4.83 g
- Sugars 5.91 g
- Protein 3.08 g
- Fat 5.25 g
- Saturated Fat 3.37 g
- Monounsaturated Fat 1.7 g
- Polyunsaturated Fat 0.18 g
- Omega-3 0.01 g
- Trans Fat 0.3 g
- Vitamins 31.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 0.11 mg
- Vitamin B5 — Pantothenic Acid 0.45 mg
- Vitamin B6 0.06 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 8.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.11 mg
- Vitamin K 0.5 µg
- Minerals 318 mg
- Major Minerals 317 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 31.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 0.11 · vitamin-b5-pantothenic-acid: 0.45 · vitamin-b6: 0.06 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 8.9 · vitamin-d: 0.5 · vitamin-e: 0.11 · vitamin-k: 0.5 ·
Minerals
Milk is an emulsion of water, lactose, protein, and milk fat.
History
Italian hill dairies mixed available milks into small caciotta and robiola forms.
Farmhouse makers across Europe blended milks seasonally when single herds were small.
Specialty “tre latti” and mixed-milk soft cheeses became a deliberate artisan category.