We are totally committed to our sheep milk cheeses here at Bleating Heart, but the sheep milk is seasonal, subjecting us to a long 6 month dry spell. Even when things get going again, it takes a while for the milk to really start flowing enough to meet our needs. So what’s an insatiable cheesemaker to do? We fulfilled our bawdy appetite by blending luscious jersey cow milk with the beloved sheep milk. This 50/50 sheep-cow blend left us feeling quite satisfied and we named our new creation: Mixtress.