Think milk can’t be enjoyed like a fine wine? Bas de Groot, the world’s first milk sommelier, disagrees. The California resident is hoping to bring awareness to the rich diversity of cow’s milk—and change some minds in the process.
For Bas de Groot, cow’s milk is more than an accompaniment to cereal—it’s a liquid of serious complexity akin to a fine wine. This milk sommelier treats each taste like a sensory experience worthy of discernment and “terroir” exploration.
We caught up with de Groot as he traveled to Sonoma, the heart of California’s wine country, to taste the milk of Clover Sonoma’s Bucher Farms. His tasting notes: “Fresh, sweet, with a long aftertaste.”
Each tasting begins with a sniff: Not unlike the process of assessing wine, smell is a major factor in the flavor experience. The location of the cows, the soil, and the farmer on duty all factor into the taste of the beverage, too, de Groot says. Take a look above