Of course Venezuelan Beaver Cheese is made up. One can always make jokes about just finding an unsanitary South American woman, but that's silly. And a little rude.

But as this website is a bit of a quest, we *will* be attempting to actually obtain something which could be reasonably extrapolated to "Venezuelan Beaver Cheese". Since beavers are mammels and produce milk, it's certainly possible to make beaver cheese. However, since no species of beaver is native to South America said cheese would still not be "Venezuelan" beaver cheese. I think our only real hope would be finding a family down there who has lots of pet beavers. Perhaps a beaver farm. And then convincing them (through an interpreter probably) to let us milk their beavers.

Once we have the beaver milk it should be pretty easy.

In the end we may end up settling for just about any small woodland mammel - Fox cheese, deer cheese, squirrel cheese, marmot cheese. But we'll keep trying until we get it right.

From this site we find beaver milk = 33% protein, 56% fat, 5% lactose and 34% solids (I assume that's dry weight). That's a lot of fat. Almost twice as much fat as cow's milk, and three times the solids. So beaver milk should make some very rich cheese. Keep in mind that goat's milk also has a higher fat and solids content than cow's milk, and it's considered superior for cheese. This suggests Beaver Cheese might be a great culinary discovery.

And from here we find milk formula for beavers. So I'm thinking that beaver milk is probably a rarity, rather than something I'm likely to find going to waste.