This is too weird for me to ignore.
When Daniel Angerer and his lactating wife Lori Mason, ran out of room in the freezer for her surplus breast milk, the chef of New York City’s Klee Brasserie decided to get creative.
Maple caramelized pumpkin-encrusted cheese with texturized concord grapes.
After posting several recipes for breast milk cheese on his blog, Angerer started receiving calls from people wanting to try his creations.
So he whipped up tiny canapés of breast milk cheese with figs and Hungarian pepper, and served it at his Manhattan restaurant, to the delight and disgust of his patrons.
According to Gael Greene of the Daily Beast, “It’s not the flavor that shocks me—indeed, it is quite bland, slightly sweet, the mild taste overwhelmed by the accompanying apricot preserves and a sprinkle of paprika. It’s the unexpected texture that’s so off-putting. Strangely soft, bouncy, like panna cotta.”
Yeah, it’s not the flavor that’s off-putting. It’s that it came out of some stranger’s boob.
Mason is a vegetarian, and well, you know how they say we are what we eat. So imagine what her breast milk would taste like if she was a carnivore. One reader commented on Angerer’s blog that her milk “gets skunky when frozen.”
What in Holy Mother of God is going on here, people?!
Angerer also experimented with breast milk cheese coated in porcini mushroom dust with a burned onion chutney, and caramelized pumpkin cheeseballs.
Human cheeseballs. Think about that one.
The New York City Health Department says that even though it’s not illegal, it has advised Angerer to refrain from sharing his wife’s milk with the public.
“The restaurant knows that cheese made from breast milk is not for public consumption, whether sold or given away,” a spokeswoman for the NYCH said.
Now Mason wants her husband to make gelato. What next? Boob butter?
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