I'm damned curious to know what horse milk / cheese tastes like.

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?

 

Right? You can milk anything with nipples...

 

They have really expensive, gourmet/artisan donkey cheese from Serbia, and I think they do something similar with Llamas or Alpacas down south.

Maybe I should start milking hamsters and open my own Etsy store. I bet there's money there.

 

Apparently, it can be quite lucrative too (I imagine donkey milk is similar):
Pule - Cheese.com


Lots of white fencing and piles of grassy ****, I'm sure you get the gist.

 

I've got nipples Ed, could you milk me?

 

Come on over.

 

I have a prostate, Ed.

 

That can be milked.

 

Are you volunteering?

 

Thread drift was inevitable

 

Did I say two fingers? Better make it three!