Yuck. A NYC chef caused a stir in NYC today after he blogged about converting his wife’s breast milk into cheese.

Chef Daniel Angerer, owner of Klee Brasserie restaurant in Chelsea, serves diners his wife’s breast milk in cheese appetizers — and they love it. “The phone was ringing off the hook,” the chef said. “So I prepared a little canapé of breast-milk cheese with figs and Hungarian pepper.”

“It tastes like cow’s-milk cheese, kind of sweet,” he told The NY Post.
The flavor depends on what the cheese is served with — Angerer recommends a Riesling — and “what the mother eats,” said Angerer, who once bested Bobby Flay on TV’s “Iron Chef.”
Breast milk doesn’t curdle well due to its low protein content, so a little moo juice has to be added to round out the texture, Angerer said.

At least he’s honest about what he’s putting in his cheese. You don’t know what “extra” ingredients are being slipped into your food when you eat out.

After the NY Post brought the natural dairy cheese to the attention of the NY public health board, Angerer was told to refrain from serving any more human breast milk cheese to his diners — even though there’s no ordinance against it.

“The restaurant knows that cheese made from breast milk is not for public consumption, whether sold or given away,” a spokeswoman for the city Department of Health said.

Source: NYP