The World's First Milk Sommelier Has A Pretty Sweet Job (Video)

Hand me a glass of milk and I bet I can tell you that it looks white and probably came from a cow. I might even be able to tell you if it tastes good or bad.

Pass Bas de Groot, the first ever milk sommelier, a wine glass full of the stuff, and he can explain way more about the calcium-filled drink than you ever thought you could learn (video below).

Bas de Groot is not the type of sommelier you find in fancy restaurants recommending expensive wine to people who can't taste the difference, but according to the dreadlocked Dutchman, you can enjoy a good glass of milk and detect its complex tasting notes much in the same way one might savor fine wine.

"A milk sommelier can be a person who tells you what milk to consume or use based on what sort of palate a person has, or what plate of food it is to be paired with," de Groot told Friends of Glass. "This can be quite complex, so I try to get my hands on as much milk as I can and discover information about the milk, such as like the soil type, feed, age of the cattle, type of cow, etc."

The sommelier, who used to drink more than a gallon a day and described himself as "a trained organic grower" who is "passionate about soil," said that he got into the profession by writing a blog post on how milk is "a terroir product" that is connected to the soil around it.

"On every farm, milk tastes different," he said. "Therefore people grow up being used to a variety of different tastes. That is what intrigues me most, and yes tastes do vary across Europe."

Milk frequently has hints of green, yellow or blue in it, de Groot said. He prefers it raw, because it "can be great or very bad" but is never "boring."

How do you experience milk like a sommelier? As he says in the video, you should first smell it, then swirl it and then let the flavors unfold on your tongue.

"You definitely need to use glass as it keeps taste intact," he told Friends of Glass. "The best way to preserve the taste of milk is to drink it as purely as possible. So it has to be raw and direct from the tank."