Wouldn't Caribou cheese be "Longhorn?"
by Frank Dufresne
Skin out the head, saving all cartilage like the ears and the nose and the lips.
Chop into pot-sized chunks and boil until the flesh and cartilage come free.
Take out the bones and excess water. Season the rest with salt, pepper, sage and other herbs to taste.
Cook until right consistency reached, then pour in pan molds to cool. Then lock the doors to keep out the neighbors. Also works with deer, caribou, elk and mountain sheep.