In true Italian form, when multiple milk types are available, they are all put to use. Cottonseed embodies the practice of blending milks to showcase the favorable attributes each variety has to offer. Goat milk offers nutty and savory, yet inherently springy qualities, while cow milk mellows and lengthens flavors with an always-welcome addition of butteriness. The blended milk, turned curd, is all contained and ripened by a downy coat of P. candidum, contributing notes of fresh mushroom and sea salt minerality.