New York chef Daniel Angerer has set off a wave of controversy by using his wife’s breast milk (they have a baby daughter) to make cheese for adult consumption. He hasn’t sold maple caramelized pumpkin encrusted cheese with textured concord grapes (pictured) at Klee, the Manhattan restaurant he owns and runs. But he has let friends sample it and has even posted recipes on his website. La Leche League, the lactation advocate group, has predictably scolded Angerer for the practice because breast milk is intended for a baby’s nourishment, not an adult’s whimsy. And they may have a point. However, Angerer defends his “Mommy’s Milk Cheese” because his baby has plenty of backup milk (in fact, they had run out of space in the freezer) and his wife was okay with it. And I gotta say, his creation does look good. Still, there’s an “Eww!” factor at play here. Personally I’d be more inclined to bite into the same gastronomic delicacy made with goat’s milk.
What do you think? Is it acceptable to use breast milk for adult consumption?Add a Comment
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