“Although we drink the milk in the countryside, no one would ever think to make cheese from it,” says Abderrazzak Khoubbane, whose restaurant and dairy near the Morroccan coastal town of Essaouira specialises in camel milk cheese.
Dairy farmer Gloria Putnam’s goal is to wean her goats off of hay—a water-intensive crop in drought-stricken California—and get them to graze on the natural landscape.
I spoke to Dr. Young W. Park, an expert on non-bovine dairy, about how horse milk compares to a cow's and why bear cheese isn't a thing.
While Kentucky has a longstanding history of dairy farming, cheesemaking is a relatively recent venture. But from chevre to Cheddar, a determined few are making it happen.
With lactose intolerance and allergies on the rise, cow milk consumption has been on the downslope for four decades.
Scientists at a university in Utah are spinning up a new variety of goat milk, one loaded with the silk of the golden orb-weaver spider, a huge, carnivorous arachnid by way of genetic engineering. Wait, what?