Soft moof milk cheese

Soft moof milk cheese was a type of soft, white cheese made from the milk of the creature known as the moof. The cheese was used in the recipe for Millaflower Toast, in which it was spread onto toast and then topped with millaflowers and fruits or vegetables. At some point after publishing his first cookbook in 34 ABY, the Artiodac chef Strono Tuggs mentioned soft moof milk cheese as part of a recipe for Millaflower Toast in his second cookbook, The Life Day Cookbook. In the book, he mentioned that he enjoyed eating the dish all year round.

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