It’s a slow news day when you Google “mother” and come up with 237 stories about cheese made from breast milk, but there you have it. My lactation inspiration for today’s post.
Breast milk cheese. Mmm. Daniel Angerer, a Manhattan chef, is making cheese from his wife’s extra breast milk. No, the cheese isn’t on the menu at Klee Brasserie, Angerer’s restaurant, though at customer request after reading Angerer’s blog about it, the cheese has been offered as a canape (with figs and Hungarian pepper, for those wondering how to serve a breast milk cheese). Yes, Angerer’s baby has plenty of breast milk otherwise. No worries there.
What’s interesting is the response this gets. Breast milk cheese, or in other words cheese made from milk that humans are designed to consume, causes humans to respond in ways that vary “from mild yuckiness to sheer revulsion” according to The Guardian.
Yuckiness? Revulsion? I’ve tasted breast milk. Hey, you’re there all day with a baby and a bag of Baked Lays, and you’re deciding between Regis and Kelly or reruns of Little House on the Prairie — what else can you do to liven things up? The baby drinks breast milk, right? Poisonous? I don’t think so. Why not check it out?
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