The Thousands

Cheese consumption can induce curious thoughts via cheese daydreams. Just the other day, all pepped up on gorgonzola, I got to thinking: Why only cow, sheep and goat milk cheese? There are other fatty beasts around and fat makes things taste better right? So, what about pigs?

The interweb offers a million answers as to why they don’t make pig cheese. It has everything to do with long-chain fatty acids, enzymes, too many teats, too little milk, the possibility that pig milk might send you mad – plus the name, it just sounds foul.**Thankfully, clever Italians have had centuries of success with another rich milk, buffalo. Ta da! Mozzarella di bufala. But being a long way from the verdant hills of Campania, Paesanella Cheese Factory make it using milk from Queensland herds. Proximity brings down the price, and the pudgy globes sit proud next to others from the old world.

The shopfront sells fresh cheeses made on site like ricotta and mascarpone, plus imported hard cheeses like parmesan and pecorino. It’s not pretty, it’s a working factory, but some people like that authenticity when buying cheese right?