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 a 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 adopted moose sisters.
The House farm’s three milk-producing mavens—Gullan, Haelga, and Juno—lactate for 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, all of which leads to the product’s prestige and price. The Johansson family, who owns the farm, make four varieties from the high-protein milk: soft, white mold cheese, creamy blue cheese, dried blue cheese, and feta. The latter, which gets preserved in neutral oil, is the Elk House's bestseller. Some reviewers say the feta has a mildly acidic flavor and smooth texture. While the four varieties are available at a few restaurants throughout the country, that’s as far as they travel. All the more reason to visit the Elk House's farm and pay respects to these fine lactating ladies.