I have found a source for Jersey milk (I can obtain straight Jersey milk, or a holstein/jersey blend). I only know of Jersey from what I've read, and anecdotal experiences from makers who use it (one, who loves it, but finds he has to "cut" it with other breeds, as it's too rich). I will be concentrating on alpine styles for a long time to come, with the occasional reblochon and vacherin (mont d'or style) tossed in.
Can folks with experience with this milk, please opine?