Breast Is Always Best? Mommy’s Milk Is Served At NYC Restaurant
There has been quite a stir this past week in the blogosphere, as Chef Daniel Angerer, a NYC chef that once beat Bobby Flay on Iron Chef (no easy feat), announced that he was serving the customers in his restaurant, Klee cheese made from his wife’s breast milk.
While I have nursed two babies, and I’m generally not squeamish about trying exotic delicacies, I’m not quite sure if breast milk cheese is high on my “must try before I die” list. Angerer defends his brand of fromage on his blog in an undisturbing way:
“My cooking instincts are rather natural (e.g., sourcing ingredients from the local market, eating sustainable seafood, buying free-range-all-natural poultry, and I certainly love a steroid free steak) but THIS is a whole other level of “natural” Mommy’s Milk, from a human mommy, not a cow, sheep or goat…”
The idea for making Mommy’s Milk cheese came about when his daughter celebrated her 4th week birthday. His wife is breastfeeding and they had an abundance of pumped breast milk on hand. They had considered donating some to an infant milk bank, which goes to babies in Haiti, but the milk bank requires long check-ups and their small freezer was running out of space. Angerer’s wife, Lori is a vegetarian and says she figured her milk is as healthy as any animals’. He claims, “To throw it out would be like wasting gold.”
Angerer had considered the ethics, but decided to offer samples to his diners since he hadn’t seen it on any restaurant menu and he had had requests for it. Unfortunately (or maybe fortunately), he ran into a snag – the New York Health Department. After a New York Post article exposed a controversy over serving the cheese, the Health Dept. stepped in. Apparently, department codes do not explicitly forbid the practice, but they have advised Angerer to refrain from sharing his wife’s milk in his restaurant.
For lactating moms who want to try making Angerer’s Mommy’s Milk cheese, the the step-by-step recipe directions are provided on his website.
Do you find this type of lactose delight tolerable or is it simply too cheesy?