This question came up when we were delighting in my latest obsession, Sprout Creek Farm's Doe Re Mi Goat Cheese. This cheese is a sell-out every week and I have been fortunate enough to snag the last container for the past two weeks. So as we were nibbling, we were distinguishing between the three types of cheeses that Izzy is now familiar with, sheep's milk, goat's milk and cow's milk. This particular goat cheese is neither gamey nor goaty. Instead it is tangy, smooth and addictive. Whereas the sheep's milk cheese we favor is exceptionally sheepy.
Back to the question though. Why don't we make elephant cheese? After all, elephants do produce milk.. I explained that elephant's milk was best for baby elephants since I surmise that it would be rather difficult to milk an elephant. Did I leave anything out?
Izzy Eats: The art of raising a gourmand, one bite at a time
Stirring tales of eating, cooking and foraging in my never-ending quest to provide, great-tasting (local and organic whenever possible) EATS for me and my boy(s).