To all of you who think you're up for eating anything, we have one question for you: Would you dare eat breast-milk cheese?
Austrian-born chef Daniel Angerer runs the Klee Brasserie in Manhattan. He was already considered a somewhat daring culinary talent who was best known for defeating Bobby Flay on Iron Chef with his originality, including a liberal sprinkling of Pop Rocks on a dish. The guy likes to experiment. As such, the fearless chef didn't find it particularly outlandish to test the limits of the utility of his wife's breast milk. Apparently Angerer's spouse, Lori Mason, was producing more milk than their daughter Arabella could consume, so the couple often froze and stored the excess. When the overabundance of lactation juices began to pile up, Angerer decided to put it to good use and make cheese.
You probably guessed the next part. After announcing his experimentation on his blog, www.danielangerer.com, he agreed to serve it to willing guests at his restaurant. And, yes, there were several willing guests. The cheese was served canapé style on toast points with either pickles or dried figs or something similarly normal. Renowned food critic Gael Greene described the cheese as "mild" and "sweet" with a texture that is "off-putting...strangely soft, bouncy, like panna cotta." It has been theorized that Mason's vegetarianism helped account for the delicate flavor.
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For those of you rushing to get a taste, we're sorry to say it's no longer available. The New York Health Department deemed serving human breast milk cheese to be unfit for adult human consumption. They further stated that not only should the cheese not be sold, but it should not even be given away. Interesting concept - humans can freely drink the breast milk of other mammals, but not our own. Yes, human boob cheese sounds disturbing at first, but really, aren't we being a bit hypocritical here? If we had a sample here in Houston, would you be willing to try it?