Mixed milk cheeses are some of my favorites. To me, it’s like having the best of all worlds. With Tres Leches, you have the best of three worlds. You have a slight acidity from the goat’s milk, a rich mouthfeel from the denser sheep’s milk and the cow’s milk is there to make sure everyone keeps it cool. The paste remains firm enough to slice and never gets runny despite it’s bloomy rind. This would be wonderful on an after dinner plate with a light honey (Acacia, maybe).