We have goat cheese. Why not pig cheese, I thought to myself at dinner tonight? They’re on farms, and they have milk. Why no pig cheese?
Someone has asked this question before. From Uncle Ezra:
Dear Uncle Ezra,
I’ve had cow cheese, goat cheese, sheep cheese…but I’ve never heard of pig cheese. Why?
I passed your intriguing question along to a couple of Food Science Professors, who were not the least bit “sty”mied by it:
From Dave Barbano: “Pig milk contains about 6.8 percent fat, 2.8 percent casein, 2.0 percent whey protein, 5.5 percent lactose, and 1.0 percent ash. Thus, from a composition point of view it is a fairly rich milk. However, since the pig is a nonruminant, the milk fat will be primarily long-chain fatty acids (probably a lot of C16:0). The short-chain fatty acids that provide the typical flavor to dairy products produced from ruminant milks (e.g. cow, goat, sheep, etc.) would not be present in pig milk. The fatty acid composition of the fat in the milk from pigs will be a function of the diet of the pig, just like it is for milk fat in human milk. Thus, I don’t think there is much of a future for pig milk cheese.”
From Dave Bandler: “First of all, it would not be kosher! It would have a definite pigsty/pigpen flavor (not unlike that of aged limburger) and it would probably be hard to find enough young people willing to make a career of sow milking.”
Thanks, Dave and Dave!
However, I read here:
I propose a cheese-of-the-month club and catalog (an actual store would probably not be feasible for the small demand I anticipate) that specializes in cheeses made from the milk of exotic mammals. Think of it: March could come in like a sharp lion cheddar, and in January you could remind yourself that the ocean is even colder than where you are now with a nice killer whale gruyere.
Milk would be harvested in cooperation with local zoos and water parks, many of which already supplement their babies’ natural nursing with a fortified formula.
…I don’t know how strange this could be for most people. It is for me! Here in MÃ©xico pig cheese and goat cheese are very common.
Chimpanzee Brie, anyone?
Police Bust Poisonous Pig Cheese Peddlers
biohazarddisznosajt.jpgThe Hungarian health authorities have uncovered a conspiracy involving a shipment of salmonella-infected disznÃ³sajt (pork cheese) that was off-loaded to unwitting consumers in several towns in and around Pest county. According to Origo.hu, for Ft 5 million (â‚¬20,000) and a promise he wouldn’t be fired from his job, one Zsigmond Zsolt R. agreed to take responsibility for the poisonous pork-by-product-product, which even when not infected with salmonella is known to cause nausea and other unpleasant symptoms among those who consume it.