Moose Cheese

The Moose House in Bjurholm, Sweden, makes four cheese varieties from the milk of three sibling moose (they are known as elk in most of Europe). They only lactate from May to September, producing about five liters of milk per day.

Perhaps it's because milking a moose is difficult, or because the season is short, but the four types of cheese produced by the Johansson family on their Moose House farm are really only available close to home and at select local restaurants. If you're in the neighborhood, the Johanssons will give you a tour of the farm.

The three moose, named Gullan, Haelga, and Juno, were abandoned by their mother and adopted by the family. Regardless of their size, they must be handled with care, particularly during milking, or they will become disturbed. This has the potential to deplete the milk supply. Cheeses similar to Camembert are made from high-protein moose milk with a fat content of about 12%.

The farm also produces a traditional blue cheese, a dried blue cheese, and oil-preserved smooth-textured feta. The Johansson farm is the only producer of moose cheese in the world, and its annual cheese offering is approximately 650 pounds.

Price: Up to $500 per pound