As an avid vino gulper, I find myself wondering if pasture-fed milk has terroir? If the grass the cow eats grows on irrigated or parched, fertile or gravelly, soil, does it change the flavor of the milk? Does the milk from a cow in a warm climate differ from a cow in bitter temps? (No jokes about ice cream, please.)

Similarly, is there an art to cow milking? If a farmer is a late riser do you get different flavors? Do skimming process affect the flavor? How about bottle type?

To begin answering these questions, I will begin a great (er, modest) Milk Off next week. Milk and yogurt from different farms, eating different grasses will face off in my mouth. I can’t wait.

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