On one end of the “weird” spectrum, a New York chef is making cheese that’s as good a mother’s milk! No, really! Chef Daniel Angerer and Lori Mason own Klee Brasserie, where they specialize in natural, local, and sustainable foods. They are also the parents of a newborn, which leads to the reason of how they came up with the idea for breast milk cheese.
“I came about mother’s milk when our daughter celebrated her 4th week birthday — my spouse is feeding our baby with breast milk. We are fortunate to have plenty of pumped mommy’s milk on hand and we even freeze a good amount of it – my spouse actually thinks of donating some to an infant milk bank which could help little babies in Haiti and such but for the meantime (the milk bank requires check-ups which takes a little while) our small freezer ran out of space. To throw it out would be like wasting gold,” said Mr. Angerer on his website.
The New York Post spoke with Mr. Angerer about the taste of this unique cheese, to which he said “It tastes like cow’s-milk cheese, kind of sweet,” and the flavor is dependent on what it’s served with as well as, “what the mother eats.” Because breast milk doesn’t curdle very well, he adds cow milk to the mix.
This new trend is interesting enough as well as definitely being sustainable and very local if you make it at home (there’s actually a recipe on his blog, detailing the experiment), but what do you think about mommy’s milk cheese? Is this something you’d like to try or would you rather stick to good old cow‘s, goat’s and sheep’s milk cheese?
Photo by cwbuecheler.
15. June 2011 at 7:30 pm
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