Bianchina

Both the rind and paste are a stark white, a reflection of how young and fresh this cheese truly is.

The paste is creamiest just under the rind and becomes increasingly dense towards the center of the wheels, while the flavors showcase the classic buttery quality of jersey cow’s milk, complimented by the typical bright and grassy flavors of goat’s milk.

Savory Uses

• Spread on Toast or Crostini – Top with honey, fresh herbs, or sun-dried tomatoes.
• Salads – Crumble over arugula, spinach, or mixed greens with balsamic glaze.
• Pasta Dishes – Stir into warm pasta for a creamy sauce or use in stuffed pasta like ravioli.
• Pizza Topping – Dollop onto pizza before baking for a creamy contrast to crispy crust.
• Sandwiches & Panini – Spread on bread with roasted vegetables or prosciutto.
• Egg Dishes – Add to omelets, scrambled eggs, or frittatas for extra richness.
• Stuffed Vegetables – Use as a filling for mushrooms, peppers, or zucchini.
• Bruschetta – Layer with cherry tomatoes, basil, and a drizzle of olive oil.

Sweet Uses

• Dessert Topping – Serve with fresh berries, figs, or poached pears.
• Cheesecake Base – Substitute for ricotta or mascarpone in a light cheesecake.
• Pastry Filling – Use in tarts, cannoli, or crepes with honey and nuts.
• Yogurt or Parfait Mix-in – Combine with granola, fruit, and a drizzle of honey.

Wrap in breathable cheese paper and keep it in a cardboard box in the refrigerator a maximum of one month.

Taking inspiration from classic, old world cheese making traditions, Bianchina is made using only all natural goat rennet.

Blending jersey cow and goats’ milk, each 2 pound wheel is aged for approximately 10 days. A special mixture of geotrichum and penicilium candidum is introduced to the cheese which encourages the rind to develop a pillowy exterior.

Fourth-generation dairyman Walter Nicolau raises mostly Alpine goats on his Modesto farm, but he bought two Jersey cows this past winter to stretch his goat's milk.

"This was my first attempt to make soft-ripened cheese," says Nicolau, a largely self-taught cheesemaker. "I've been afraid to work with mold, and with mixed milk because you hear horror stories about the proper ratio."

We're not sure what scary scenarios could emerge from mixing cow's and goat's milk, but Nicolau need not have worried. He settled on 60 percent cow's milk to 40 percent goat's milk for the bloomy-rind Bianchina, a 2-pound wheel that he releases at about 15 days.

Nicolau can't make Bianchina fast enough, but he has held back a few wheels for his own enjoyment. Matured for 45 to 60 days, he says the cheese is "phenomenal."