I wish I remembered the name. I took a paid trip up to Seattle to go to a fancy food show put on by one of our main distributors. This Spanish guy had a booth where he was giving out samples of a Basque sheep's milk cheese. I tasted it and it tasted like licking a sheep's asshole (don't ask. I went to OSU). I pretended it was good because the guy was super nice and proud of his handiwork. I didn't want to spit in his face, even though all I really wanted to do was literally spit his cheese out in his face. It's unfortunate because I love Basque sheep's milk cheese. Ossau-Iraty and Etorki are 2 of my favs.
In the old days OSU students would lick sheep assholes, but now they build robots to do it and to describe the taste. barfo
I once had a friend achieving a doctorate in microbiology (not in cheese making). Early in his career he achieved positive results in the study of Herpes. Later he worked for the government's National Biosurveillance Integration Center protecting us from biological attack. According to him quite a few if not more than half of the doctoral students going after their doctorate degrees in microbiology were going into cheese making. I use to buy great cheese at Oregon State which they made themselves. My favorite was a smokey cheddar. A lot of their graduates go to work for Tillamook cheese which also provides scholarships associated with cheese making. Yeah, OSU is big on cheese making. By the way, OSU and WSU along with some unknown other universities use to share a Veterinary science program and I'll presume they still do. This would include medical care for milk cows.
What worries me is that someone will invent a machine to replace all the farmer robot milkers. What will they do then?
