Randy Chandler
While most cheese is made from cow, goat, or sheep milk, there are several other animals that produce milk suitable for cheese-making. These include camels, reindeer, donkeys, yaks, alpacas, and even pigs. In fact, any lactating mammal can theoretically produce milk for cheese-making, although some are more difficult to milk than others. For example, while pig milk cheese may be possible, it is not widely produced due to the anatomical challenges of milking pigs. On the other hand, donkey milk cheese, or pule, is available but is one of the most expensive cheeses in the world, costing up to $1,350 or €1,000 per kilogram.
| Characteristics | Values |
|---|---|
| Name of Cheese | Caravane, Porcino, Reindeer Cheese, Moose Cheese, Donkey Cheese, Pule Cheese, Horse Cheese, Alpaca Cheese |
| Animal Source | Camel, Pig, Reindeer, Moose, Donkey, Balkan Donkey, Horse, Alpaca |
| Region | Scandinavia, Tuscany, Italy, Sweden, Serbia, Central Asia, Andes, Mongolia |
| Price | $30 per pound, $1,350 or €1,000 per kilogram |
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What You'll Learn
Reindeer milk cheese from Scandinavia
Reindeer milk cheese, also known as renost, is a traditional product of the Sami, the indigenous people of northern Scandinavia. Renost is made by pouring curdled milk into the stomach of a reindeer, which is then closed and hung in the open air. Today, producers of renost use linen cloths to drain the excess liquid and create a hard, grainy cheese.
Reindeer milk is among the richest and most nutritious of milks, containing 22% butterfat and 10% protein. However, reindeer are notoriously difficult to milk and can only be milked for about 1.5 cups per day. Female reindeer, or vaja, produce very little milk, making large-scale renost production impossible. For this reason, renost production has suffered setbacks over the years, and today only a few reindeer breeders continue the tradition.
The most popular cheese made from reindeer milk is often called Juustoleipä, Leipäjuusto, or simply Juusto. This cheese is created in Finland and is also made from cow's or goat's milk in places with no reindeer population. Juustoleipä, meaning "bread cheese," is known for its unique appearance and process of creation. It is yellow on the outside and white on the inside, and when cut into, the white rapidly changes to a golden yellow. The cheese has a very mild, creamy taste and melts easily in the mouth, with a fine aroma of reindeer milk. However, it can quickly become rancid, acquiring a strong odour and burning taste.
In addition to renost and Juustoleipä, other types of reindeer milk cheese can be found in Scandinavia. These cheeses are used in a variety of traditional dishes and are valued for their nutrient density and delicious flavour. Reindeer milk cheese is just one example of the creativity and adaptability of human populations in utilizing local resources for food production.
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Donkey cheese from the Balkans
While most cheeses are made from cow, goat, or sheep milk, donkey cheese is a Serbian delicacy made from Balkan donkey milk. This cheese, also known as pule cheese or magareći sir, is produced in the Zasavica Nature Reserve, about 50 miles west of Belgrade, the Serbian capital.
Donkey cheese is considered one of the most luxurious items on earth and is often touted as the most expensive cheese globally. A golf-ball-sized chunk of this semi-soft cheese costs about $50, while two-thirds of a pound will set you back around $1,000. The high price tag is not due to its flavour but because of the low yield of milk from donkeys, making it a rare delicacy. The cheese has a balanced taste with notes of sweetness and saltiness and a fresh grass aroma. Its texture is described as crumbly, similar to that of manchego cheese.
The process of making donkey cheese involves mixing 60% donkey milk with 40% goat's milk, adding rennet, and a secret blend of additives. The mixture is then left in a mould for 24 hours before being aged for a month. The result is a golden pyramid-shaped cheese that is considered an aphrodisiac by its makers.
The donkey farm in Serbia, owned by former Serbian parliament member Slobodan Simić, began as a rescue for mistreated Balkan donkeys in 1997. Today, the farm houses 300 donkeys, and Simić has expanded his product line to include donkey milk-based items like soap, moisturiser, and donkey milk-infused rakia, a popular fruit brandy in the Balkans.
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Alpaca cheese from the Andes
Alpacas are believed to have originated in the Andean region of South America, which includes parts of Peru, Bolivia, Ecuador, and Chile. For thousands of years, the alpaca has been an integral part of the culture and economy of the Andean people, with archaeological findings from the Puna region suggesting that alpacas were first domesticated around 6000 BCE. The carefully managed domestication process was primarily aimed at enhancing the fineness and quality of the animal's wool, which has evolved into the highly prized alpaca fleece we know today.
Alpacas have long been a lifeline for the people of the Andes, as they can survive in the harsh, high-altitude climate of the region. The indigenous communities of the Andes have long recognized the multiple uses and benefits of alpacas, including their high-quality fleece and their utility as pack animals. Over time, the role of alpacas in Andean societies expanded beyond pure utility to encompass cultural, religious, and even symbolic significance. The Incas, for example, revered alpacas as a gift from Inti, the Sun God, and cherished them for their valuable attributes.
In addition to their wool and pack animal capabilities, alpacas are also known for producing milk that can be used to make cheese. Alpaca cheese is popular in the local markets of the Andes region, where it is known for its rich, salty flavour and heavy texture. However, alpacas are famously tricky to milk, which may be due to their small size and the relatively low yield of milk they produce. Nevertheless, the locals have perfected the art of extracting their milk and turning it into a long-lasting cheese that can be found in markets and local foods such as empanadas.
The process of making alpaca cheese starts with obtaining milk from the alpacas, which can be challenging due to their small size and the fact that they have nipples instead of udders. The milk is then likely mixed with a coagulant or culture to start the curdling process, and then pressed and shaped into a wheel or block. The resulting cheese is a rich, salty, and heavy product that can be grated or sliced and added to various dishes. Alpaca cheese is a unique product of the Andes region, where it is an important part of the local culture and economy.
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Mare's milk cheese from Mongolia and China
In Mongolia and China, "kumis" (alternatively spelled "coumis" or "kumyz"), also known as "airag", is a traditional fermented dairy product made from mare's milk. The drink is important to the people of the Central and East Asian steppes, including the Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. It was also historically consumed by the Khitans, Jurchens, Magyars, and Han Chinese of North China.
Kumis is an ancient beverage, with Herodotus describing in his 5th-century BC Histories how the Scythians would process mare's milk. In Mongolia, the milking season for horses traditionally runs between mid-June and early October, with a mare producing approximately 1,000 to 1,200 litres of milk during one season, of which about half is left to her foal. To milk a mare, the milker kneels on one knee with a pail propped on the other, steadied by a string tied to an arm. One arm is wrapped behind the mare's rear leg and the other in front. A foal starts the milk flow and is pulled away by another person but left touching the mare's side during the entire process.
Kumis is made by fermenting raw milk (unpasteurized) over the course of hours or days, often while stirring or churning. During fermentation, the lactose in the horse's milk is converted into lactic acid, ethanol, and carbon dioxide, making it a nutritional food even for those who are lactose intolerant. Because mare's milk contains more sugars than cow's or goat's milk, when fermented, kumis has a higher, though still mild, alcohol content compared to kefir.
In Mongolia, kumis is sometimes made with camel's milk as well. In the 19th century, it was believed that horse milk had healing powers, and between the Kyrgyz people, there is still a strong belief that consuming kumis is essential to a healthy life.
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Human milk cheese
The concept of human milk cheese gained attention when New York chef Daniel Angerer, a restauranteur, made headlines in 2010 by posting a recipe for human milk cheese on his blog. Angerer's wife was nursing and had an abundance of pumped breast milk, so he decided to experiment with turning it into cheese. Angerer described the final product as a hard, crumbly cheddar-like substitute, and those who tried it reportedly enjoyed its delicious taste.
While the idea of human milk cheese may seem novel or even shocking to some, it is not entirely surprising when we consider the diversity of animal milk used in cheese-making. In various parts of the world, cheese is made from the milk of animals such as camels, donkeys, reindeer, alpacas, and even moose. These non-traditional cheeses offer a glimpse into the creativity and adaptability of human culinary culture, especially in regions where cows, goats, or sheep may not be readily available.
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Frequently asked questions
Some examples include cheese made from donkey, camel, reindeer, moose, and alpaca milk.
While it is possible to make cheese from pig milk, it is not very common due to the challenges in milking pigs. Pigs have small teats that produce a relatively small amount of milk, and there are currently no machines that can efficiently milk them.
Cheese made from non-dairy milk, such as camel milk, can be a good alternative for those who are lactose intolerant or have dairy allergies. Camel milk is also said to be more nutritious than cow's milk.
Cheese made from non-animal milk, such as donkey or camel cheese, may be available in specialty stores or local markets in certain regions. For example, donkey cheese can be purchased at the Zasavica Special Nature Reserve in Serbia, while camel cheese can be found in parts of Mongolia and the U.S. east coast markets.
One example of an ethical concern is the use of endangered Balkan donkeys to produce donkey cheese. The exploitation of endangered species for human consumption raises questions about sustainability and animal welfare.
