[Sca-cooks] pig cheese

[Johnna Holloway]

And one of the comments admits
> 
Paolo • 2 years ago 
Ok - We admit it ! The Porcorino article was a joke ! The cheese does not really exists since it is almost impossible to milk pigs and therefore to produce cheese from the milk."

Much better is the blog post "Why don't pigs make cheese?"
 
http://www.thekitchn.com/why-dont-pigs-make-cheese-73719

Having been around numerous sows with young, I can well understand why they aren't milked.

Johnnae  

On Mar 19, 2013, at 1:05 AM, JIMCHEVAL at aol.com wrote:
> 
> Then there's this:
> 
> "Milking  a pig is extraordinarily difficult, to say the least. For one 
> thing, they have  fourteen teats as opposed to a cow’s four, and when 
> stimulated to produce  oxytocin, they eject the milk for only fifteen seconds at a 
> time (the ejection  time of a cow, by contrast, is well over ten minutes). 
> Hence it requires  enormous dexterity, skill and speed. "
> Only... the second quote is from an article on a  cheese. An actual cheese, 
> made from pig's milk:
> "certainly  Italy’s most closely-guarded culinary secret, a rare cheese 
> made from pig’s milk  called Porcorino"
> _http://www.lifeinitaly.com/food/raresttuscancheese.asp_ 
> (http://www.lifeinitaly.com/food/raresttuscancheese.asp) 
> 
> And apparently it's not  bad:
> "It  has a consistency both firm and runny, somewhere between brie and 
> peccorino. The  flavor clobbers the hard palate with a sensation nearly 
> indescribable in its  complexity and overwhelming richness: a product of the swine 
> to make one swoon.  Imagine a milky tiramisu that melts and vibrates before 
> exploding with overtones  of porcini mushroom and a back taste hint of 
> chestnuts (perhaps a product of the  pig’s diet). Imagine damp woods, crisp autumn 
> leaves crunching under foot, a dog  barking in the distance. Imagine wild 
> strawberries and rotting  logs."