I'm looking for ideas on cheeses that use both goat and cows milk in the make. I made a robiola once adding about 35% P/H cows milk to raw goat milk. It was good but not great. I had better luck using just a bit of P/H cows milk in some other washed rind and bloomy cheeses. I loved the few cheeses I made mixing raw goat and raw sheeps milk. I hope to steal some more of that precious ewes' milk next spring after our sheep yean. I'm going to pick up some good commercial creamline in the next week or so and want especially to get some suggestions on goat/cow cheeses that folks really liked.
I'll probably start out 50/50 goat and cow. The goat milk will be raw, the cows milk low-temp pasturized non-homogenized. Will I need to add CaCl?
I'm curious about any style of mixed milk cheese with which people have had successes. I haven't yet cheddared, nor have I made a pasta filata, but I'm willing to try.