When I was around ten to twelve years old my sister and I were living with a relative in a New Scotland, a rural town in upstate New York that (back in the 1970s) still had a number of working farms. One of our neighbors kept a few pigs and sometimes made swine cheese from a recipe her grandmother had brought over from Scotland. I only had the stuff a couple of times, but it was nowhere near as unpleasant as Richard Foss fears. My memories are a bit foggy on the details, but I recall it as being similar in texture to feta cheese and having a similar sort of "gamey" flavor to it. A fairly strong and odd taste but not bad, just strange. The woman's farm shut down about the time I entered middle school and she moved away shortly thereafter. Never encountered the stuff since then, although I never realized how rare it was until I followed up on that blog posting of yours.He also mentioned a blog about milking pigs; sure enough, "To Milk A Pig" posted this year (so it wasn't there last time I was looking for information on the topic). As such things do, that led me to another blog, where a travel writer describes Tuscan pig cheese, and seems to agree with my old friend's assessment above--it's a soft cheese, strong flavors, not bad just strange.
In further emails, he also suggested that Marion Brown might have experienced a vocal cord disorder, which can impair speech and breathing, and even cause some of the muddled "stupid" feeling Marion sometimes mentions. Definitely a possibility, I'd say. Thanks, and small world!