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Ingredient Sun Apr 01 2012
Dairy Gets Intimate
Following the news that Longman & Eagle bartender Derek Alexander came up with a recent concoction using breast milk and baby formula, one local artisanal cheese producer has upped the ante, marketing a new line of cheese made from the breast milk of cows and goats.
"If there's a market for this, which I think there might be, we want to be on the cutting edge," says Tom Quesomorfine, head cheesemaker at the Prairie Dairy farm on Chicago's far South Side. He and his staff produced a test batch of chevre earlier this week that won rave reviews from everyone who tasted it, except for one tester who posted this on the farm's Facebook page: "Call me old fashioned, but I find this disgusting. And, frankly, I found this cheese much more bland than the cheeses made with regular milk."
Prairie Dairy is ready to move forward with small batches of chevre and camembert made with fresh breast milk from cows and goats. "Of course," adds Quesomorfine, "mother's milk is liquid gold. Our price point will have to reflect this special ingredient." Visit Prairie Dairy's website for information on where to purchase the new cheeses.
