Chateau du Lait Blanc – Got Milk?!!!

Real milk comes alive in the wine inspired review on detailing the essence of Tuscan Whole Milk

Sommeliers are Testing the Harvest milking cow

Sommeliers are Testing the Harvest at the Source

The following review came from and made me chuckle aloud. Having grown up on creamy Dutch milk and eclectic French wines (dad was Dutch and mom was French) I can truly appreciate the passion of this writer in verbalizing the particular blends of the important liquids in our lives. Enjoy this review of Tuscan Whole Milk.

One should not be intimidated by Tuscan Whole Milk. Nor should one prejudge, despite the fact that Tuscan is non-vintage and comes in such large containers. Do not be fooled: this is not a jug milk. I always find it important to taste milk using high-quality stemware – this is milk deserving of something better than a Flintstones plastic tumbler. One should pour just a small dollop and swirl it in the glass – note the coating and look for clots or discoloration.

And the color – it should be opaque, and very, very white.
Now, immerse your nose in the glass and take a whiff. Tuscan transports you instantly to scenic hill towns in central Italy (is that Montepulciano I detect?) – there is the loamy clay, the green grass of summer days, the towering cypress. And those gentle hints of Italian flowers – wild orchids, sunflowers, poppies.

Then, one takes in the thick liquid and lets it roll across and under the tongue – what is that? perhaps a hint of a nutty Edam cheese? With Tusca n, you feel the love of every dairyperson involved – from the somewhat sad and deranged farmhand shovelling steaming cowpies to the bored union milk maiden dreaming of leaving this soul crushing life behind for a job waiting tables for obnoxious American tourists in Sienna.

But not too fast – sip gently, slowly, or one is in danger of not only missing the subtleties of the milk’s texture and its terroir, but – if chilled too long – also of giving oneself a blinding ice cream headache.
Nay, savor the goodness that only dairymen and dairywomen working at the apex of their craft can deliver.

Tuscan is best drunk young – no, no, don’t cellar this gem – I guarantee you’ll be sorry if you do.  Milk Expectorator gives this one a 92. Compare to Friesche Vlag Whole Milk at 99

I recommend pairing with freshly baked pineapple and macadamia nut scones.
Here is the Vegan Recipe.

Vegan Pineapple and Macademia Nut Scones

Vegan Pineapple and Macademia Nut Scones

Makes 8 scones


• 2 cups white whole wheat flour
• 1 cup coconut flakes
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon finely grated orange zest
• 8 tablespoons vegan margarine, cut into pieces
• 2 ounces Ener-G egg substitute
• 1/3 cup plus 2 tablespoons coconut milk
• 1/2 cup finely chopped dried pineapple
• 1/2 cup chopped macadamia nuts
• 2 tablespoons raw sugar


Preheat oven to 400 degrees F. In a large bowl, whisk together flour, coconut, sugar, baking powder, salt, and orange zest.

Add margarine and rub it into the flour mixture.

Add egg substitute and 1/3 cup coconut milk. Mix until ingredients are just combined.

Add pineapple and nuts and mix until a dough forms. Turn dough onto a lightly floured surface and knead into an 8-inch disk. Cut into 8 wedges.

Place scones on a baking sheet. Brush with remaining coconut milk and sprinkle with raw sugar.

Bake for 18 to 20 minutes or until lightly browned and firm.

Let cool slightly on the baking sheet then serve warm.

Cook’s note: Canned coconut milk often separates in the can. Before opening, vigorously shake can and, if necessary, whisk coconut milk before using.

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