Like a good cheeseburger? Lasagna? Wine and cheese? Any of the various foods that include or use cheese in any of its many and varied forms? Or even pizza, by which I mean good American pizza, which should never be near pineapple?
Well, here’s a cheese variety you may not have heard of: Moose cheese. This story is a couple of years old, but it’s still interesting.
Moose milking can’t be easy. Perhaps that’s why moose milk cheese can set a buyer back as much as $500 per pound, making it one of the most expensive cheeses in the world (it’s still not nearly as expensive as pule, a donkey milk cheese from Serbia). But for those with druthers for dairy, The Elk House (Europeans call their moose “elk”) in Bjurholm, Sweden, makes four varieties of the pricey product, all thanks to three moose sisters.
The House farm’s three milk-producing mavens—Gullan, Haelga, and Juno—lactate only from May through the end of September. Coaxing the five liters of milk from each moose per day takes a delicate hand and calm demeanor, which leads to the product’s prestige and price. The Johanssons, who own the farm, make four varieties from the high-protein milk: soft, white mold cheese (similar to Camembert), creamy blue cheese, dried blue cheese, and feta. The latter, which gets preserved in a neutral vegetable oil, is the Elk House’s bestseller.
Wow. Just… wow. Considering that $500 can buy one either a pound of moose cheese or many pounds of more traditional cheeses, even after three years of Bidenflation, that hardly seems like a good deal.
Oh, and the farm offers tours. And samples.
The farm offers tours and has a restaurant with plenty of delicious options, including a raspberry and cream parfait made with moose feta cheese.
Being open to most culinary adventures (and having the beltline to prove it) I’d be open to trying moose cheese. I’ve had goat cheese and found it unappealing. But moose cheese is different enough that I’d be willing to have a go, especially since the price it commands seems to indicate that demand well outstrips supply; that’s usually a sign that consumers find that product appealing. Whatever the story, I’m glad that the price of the product evidently makes their labor worthwhile. Capitalism!
See Related: Alaska Teen Suffers Minor Injuries in Moose Attack: Moose, Not So Lucky
Moose on the Loose! Increase in Alaska Attacks Cause for Concern Among Local Humans
Moose (or, as they are known in Europe, elk) are big, powerful, and frequently fractious animals. With their long legs and heavy splayed hooves, they can deliver a powerful kick. And milking a big quadruped puts the milker in the ideal position to get kicked. One wonders where the Johanssons found three moose (elk) cows tame enough for the job.
Here’s the thing: Moose cheese may be climate-change-proof. Think about it; moose live in northern climes, and while they can struggle over a long winter, in summer they do very well on ample browse and succulent water plants. Moose may indeed do better if the world warms up a tad, and who knows? Moose cheese may become a staple in the not-too-distant future.
The Doom Pixie was unavailable for comment.
We know all about moose around here in Alaska. In winter (when they aren’t lactating), we frequently have them hanging around our property. They're powerful, long-legged critters, often aggressive, and stand tall enough that even I, at 6’1”, would likely be able to milk one without bending over – not that I’m going to try. My wife and I are, through dint of hard work, still well-off enough to enjoy our traditional Saturday afternoon luncheon at a lodge up north of here. Their prices have increased over the last few years, maybe even more so than in other areas in the United States, as everything here that can’t be grown locally has to come up by ship or rail. So we won't be reduced to trying to milk moose anytime soon.
Nevertheless – prices of foods notwithstanding - I think I will draw the line at trying to milk moose, bears, or any of the other mammals in our area. Life is exciting enough without that.
