Mixing cow, goat and sheep milk is an age-old practice in farmstead cheesemaking. Resourceful rural people always use what they have. That mindset has led to some enduring creations, like the mixed-milk robiolas of northern Italy. But today, cheesemakers are more likely to blend milks out of creative impulse, or to set a new product apart. Five years ago, Hook’s Cheese Company launched Ewe Calf to be Kidding, a three-milk recipe, to acclaim. Now Tony and Julie Hook are at it again.