turbo 1.6 ??
#61
Boost Pope
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In the US, it's not at all uncommon to find cheeses made from the milk of sheep or goats, which are typically more strongly-flavored and richer than most cheeses made from cow's milk. While the market for these is small as compared to that for industrially-produced variants of common cheeses (mozzarella, swiss, cheddar, etc), we are living in an era in which small-scale, artisan-style production of food products previously considered unusual or unobtainable in most of the US is on the rise.
I believe that a market for artisan, organic, free-range, small-batch, fair-trade, gluten-free horse cheese can exist.
Also, I found this: https://en.wikipedia.org/wiki/Kumis
I've seen pictures of farms, does that count?
#64
Elite Member
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Join Date: Apr 2014
Location: Huntington, Indiana
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Pule - Cheese.com
Lots of white fencing and piles of grassy ****, I'm sure you get the gist.
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