Mauritanian cheese maker battles EUEven after fighting Brussels for 13 years, British-born Nancy Abeiderrahmane is convinced she will one day penetrate "fortress Europe" to sell her Mauritanian camel's cheese in the European Union.
In the office of her dairy on the outskirts of the capital Nouakchott, Abeiderrahmane shows off her different products: packages of milk from cows, goats and camels, yogurts and, last but not least, her specialty -- camel's milk cheese, which she says is a world first launched in 1994.
While many of the products have found a good market in this sparsely populated Muslim country in northwest Africa, the dairy, called Tiviski or Spring, has a public relations headache at home -- struggling to persuade the traditionally nomadic Mauritanians that camel's milk cheese is edible.
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That is an effort we can all support, but this next one??? Maybe not...
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Does the world really need Human Cheese?"I think it would be fantastic to try making cheese from the milk of humans," writes Brent Emerson of Oakland, CA. "My goal would ultimately be to identify a large set of mostly-vegan lactating women to use as milk sourcers."
"Imagine the vegans, running through the streets with joy, eating pizza and grilled cheese sandwiches and other cheesy delights! Imagine their digestive systems, happily digesting milk produced to meet their own species' needs!"
A delicious dish tastes even better when the plate it is served on looks like a work of art. There is something about a beautiful presentation that enhances the appetite, builds anticipation and makes the food that much better.
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