Goat milk is one of the traditional staples of the
Faren diet. However, raw goat milk spoils easily, and thus is consumed almost exclusively by goat herders in the countyside. While more and more population have moved in the growing cities, various techniques have been developed to preserve the milk.
Products
Cheese
Various types of cheeses are the main form of dairy in the Faren cuisine. The cheeses are clasified into two main variants: fresh cheese and hard cheese.
Fresh cheeses are soft cheese varieties made by straining or boiling fresh milk. They spoil easily, and are usually made at home by goat farmers, but are less commonly available in the cities.
Hard cheeses are made by coagulation with various rennets. The cheeses are more firm, stronger tasting, and keep for far longer. The most expensive cheeses are left to mature for years, and are as higly valued as expensive wines.
Varieties
Arensande is famous for a hard and tasty cheese coagulated with thistle, the city's national flower.
Blue cheese is believed to be the favourite of the Gods, for its colour (see:
Faren colour associations) and strong taste. The most famous variety comes from
Artana where the
Cult of Leitandár produces in the secret
Caves near the city.
Roadmilk
Roadmilk is a beverage of climpy sour milk, mainly consumed by the
Ara people. To conserve the milk, it is poured in a goat skin, and left to sour for a couple of days. Meanwhile, the skin is gently turned to produce more even texture in the milk. The finished product can be stored in an amphora, and easily be consumed for a week more if stored cool.
Roadmilk is typically consumed by travellers, but is also popular among the urban commoners that don't have the access to fresh milk. It is either drunk by itself or used as sauce.
Storage methods
Milk products are commonly stored in ground cellars, or cooled with cool water. For more expensive products ice from the mountains can be used.
Comments