Chef redefines “locavore” by making cheese out of his wife’s breast milk
A popular New York chef has managed to push the boundaries of the culinary world and the locavore movement at the same time. Daniel Angerer is now making cheese made from his wife’s breast milk at his NYC restaurant Klee Brasserie. The idea came eight weeks ago, when his wife began producing excess milk after giving birth. Since he went public with this invention, Angerer has discovered two things: human breast milk produces a surprisingly palatable cheese—like cow’s milk, only sweeter—and that media outlets can feed on this kind of story for weeks. Since Angerer posted his cheese story on his blog last month, it has gained attention from NBC, the Toronto Star and even the Big Money.
The chef is encrusting the cheese in maple syrup–glazed pumpkin seeds and rolling it in dehydrated porcini mushroom powder with burned onion chutney. For those looking to experiment, Angerer has provided a breast milk cheese recipe on his blog. And, apparently, there’s no need for a lactating mother; breast milk is available on-line (earlier this month, it was selling for $2 an ounce on Kijiji Toronto).
We have to admit that images of the cheese do look appetizing, once the mental gag reflex is suppressed.
• New York chef makes cheese out of wife’s breast milk [Daily Mail]
• Mommy’s Milk [Daniel Angerer’s Blog]
• Chef makes cheese from wife’s breast milk [Toronto Star]
• Chef dishes up breast-milk cheese [NBC]
• Despite health risks, some buy breast milk online [CTV]
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/chef-redefines-locavore-by-making-cheese-out-of-his-wifes-breast-milk/&title=Chef redefines “locavore” by making cheese out of his wife’s breast milk&picture=https://torontolife.com/wp-content/uploads/2010/03/HumanBreastMilkCheese.jpg&description=[caption id="attachment_19742" align="alignleft" width="275" caption="Human breast milk cheese encrusted in maple syrup–glazed pumpkin seeds (Image: danielangerer.com)"][/caption]
A popular New York chef has managed to push the boundaries of the culinary world and the locavore movement at the same time. Daniel Angerer is now making cheese made from his wife’s breast milk at his NYC restaurant Klee Brasserie. The idea came eight weeks ago, when his wife began producing excess milk after giving birth. Since he went public with this invention, Angerer has discovered two things: human breast milk produces a surprisingly palatable cheese—like cow’s milk, only sweeter—and that media outlets can feed on this kind of story for weeks. Since Angerer posted his cheese story on his blog last month, it has gained attention from NBC, the Toronto Star and even the Big Money.
The chef is encrusting the cheese in maple syrup–glazed pumpkin seeds and rolling it in dehydrated porcini mushroom powder with burned onion chutney. For those looking to experiment, Angerer has provided a breast milk cheese recipe on his blog. And, apparently, there’s no need for a lactating mother; breast milk is available on-line (earlier this month, it was selling for $2 an ounce on Kijiji Toronto).
We have to admit that images of the cheese do look appetizing, once the mental gag reflex is suppressed.
• New York chef makes cheese out of wife's breast milk [Daily Mail]
• Mommy's Milk [Daniel Angerer's Blog]
• Chef makes cheese from wife's breast milk [Toronto Star]
• Chef dishes up breast-milk cheese [NBC]
• Despite health risks, some buy breast milk online [CTV] ){kind=link}
breast milk cheese… next up blood sausage made from the chef’s own blood.
http://winosandfoodies.typepad.com/my_weblog/2005/02/imbb12_taboo_or.html
Here it is….yukkkk!
Wow! C’mon are we slipping that much as a society? Is this even legal?
As a nurse, I can’t fathom that it is legal to offer breastmilk cheese to customers. Viruses, including HIV, can be transmitted through breastmilk. No doubt many individuals have, deliberatley or accidentally, sampled breastmilk-I can *perhaps* imagine the chef experimenting for personal reasons…but in a *restaurant*?
What rationale will the next chef give for food made from, what he deems is, “delicious” body fluid?
Blech!
Gahk!
It’s interesting that humans would sooner consume the lactation of a cow, goat or sheep than that of their own species. If you’ve ever had that cheap rubbery orange stuff we call “cheddar” here in Canada you most likely intook the milk of sickly, unhappy cows, fed a diet of corn (and consequently, antibiotics). To me, that is much “grosser” than eating the cheese made from a healthy human being. The best cheeses are made from animals that live the best lives, and have abundant access to the most flavourful foods, why would a human be any different? I think there is a great potential, at least for experimentation, with human milk, as it is much easier to control what a human eats. I am very interested to know why so many find it revolting though. Thoughts?
Not cool, definitely, not a gay-friendly culinary staple…
he writes in his blog that he is not serving this in his restaurant.
they should do more research before posting
i think i’m gonna puke
Its amazing to hear but but difficult to digest that kind of cheese.But i think it is really good in taste for those husband who are making these kind of fabulous eatable things.