Goat Cheese

I am disturbed by Goat Cheese. Not because it's awful, it's not, but because it makes me wonder how we figured out goat cheese was a marketable, edible product, and other mammal's milk by-products were not.

There are all kinds of other mammals, all producing milk, and I assume, this milk is capable of being turned into a cheese. How did we figure out the goat was the great cow alternative? Who picked the cow, for that matter?

I shudder to think of the testing. Rat cheese? Tastes too much like the plague. Dog cheese? Will make you lick your balls. What about whale or dolphin cheese? Too much salt. Have we ever made or tested human cheese, or is that too creepy? Someone somewhere has made human cheese, and has tasted it. I want to know the results of that project or experiment. Have we ever compared Swiss Cheese to Swede Cheese? I need an answer to this question.

In the mean time, I'll stick to garlic and onions and cow cheese on my pizza. Unless pig cheese tastes like spicy sausage. Then I'm all over that.