A recent cheese shopping expedition, and this thread, got me to thinking:
We have cow’s milk cheeses, sheep’s milk cheeses, and goat’s milk cheeses. Some nomadic steppe dwellers used to (and maybe still do) make fermented milk out of horse’s milk. Why have I never heard of anyone making anything out of pig’s milk? Is it that pigs are fiercer than other domestic animals, or is it something about the taste or composition of the milk itself?
Also, has anyone tried anything made with horse’s milk? What does it taste like? It’s not kosher, so I can’t try it for myself, even if it were available in a market I shopped at (which, as far as I know, it isn’t).