While it’s not the first time I’ve heard about this, in the past few days, the media’s been buzzing about Daniel Angerer, a New York chef who’s been making cheese out of his wife’s breast milk.

Angerer, who is a chef at Klee Brasserie (he and his wife, Lori Mason, are the owners), says he got the idea to start making the cheese when his wife’s milk supply proved to be more than enough to feed their month-old daughter. They looked into donating to a milk bank but learned that the screening process can take months, so what to do in the meantime?

In an interview with Jennifer LaRue Huget of The Checkup, Angerer said he was curious to see what kind of cheese “mother’s milk” might make. He’s had quite a lot of experience making cheese and even plans to open his own cheese restaurant, so it’s not exactly like breast-milk cheese was his first attempt.  Apparently, though, the process was a bit more complicated, due to the fact that human milk doesn’t curdle. On his blog, he goes into great detail about the process.

There have been a lot of comments, ranging from supportive and curious to condemning. Personally, I find it fascinating. We make milk from other mammals, so why not humans? As with any kind of milk, I feel the main concern should be safety.

I’m not positive I’d order something called “Mommy’s Milk Cheese” in a restaurant, but that’s mostly because I’m not much of a cheese enthusiast in the first place. If I were with a group, however, I’d definitely try to persuade my fellow diners to give it a go with me, just to see what all the fuss is about.

Then again, this is coming from a girl who once ate grasshopper tacos. Not that grasshoppers are on the same level as breast-milk—I just mean that I’m curious in general when it comes to food. I really don’t think that breast-milk cheese should be so controversial, but to use Angerer’s words,”As soon as a boob is involved here in America, it seems to become sexual.”

‘Mommy’s milk cheese rolled in dehydrated porcini mushroom powder with burned onion chutney.’

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