Dear Readers: I’m taking a couple of weeks off, enjoying some of America’s travel destinations. Please enjoy this thoroughly disgusting column from the archives…
If one were to make cheese from human breast milk, what commercially available
cheese would be its closest relation in taste and texture?
SF
The overwhelming majority of commercially available cheeses are made from plain old cows’ milk, which means that cheese production–what you do with the milk–and not the origin of the milk should be largely responsible for taste and texture.
To test this hypothesis, I called a cheese shop in San Francisco with the cringe-inducing name Say Cheese. “Taste depends on the shape of the cheese,” said Joe, an employee at Say Cheese, “and the amount of time it’s aged, what the cows are fed, what kind of bacteria you introduce into the milk.” And texture? “The older a cheese is the harder it is,...