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.