The Federation of Rodent Cheesemakers

Welcome to the fascinating world of rat cheese. The art of making cheese from lactating rodents has never been more alive than today. Still considered by some to be a luxury of the few, fine rat cheeses are becoming ever more popular.

Technological advances and mechanisation have made rat-milking a relatively simple task nowadays. All the same a herd of a five hundred or so dairy rats may still only produce about a pint (568ml) of milk a day. It is little wonder then that premium rat cheeses cost as much as 80 euros a gram in some Parisian restaurants.

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