I laughed at the following, especially considering my satirical essay, "The Milk Cellar at Chez Ignorante" written/posted back in 2006. Here's a link to the article where the following edited excerpt is from:
"This Chelsea restaurant has gone from brasserie to brassiere. Chef Daniel Angerer is letting diners at Klee Brasserie munch on cheese made from his wife's breast milk. "It tastes like cow's-milk cheese, kind of sweet," he told The Post. The flavor depends on what the cheese is served with -- Angerer recommends a Riesling -- and "what the mother eats," said Angerer... 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. After blogging about his efforts with the human cheese, customers started demanding a sample, he said. "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."
...Mason is now prodding her husband to make gelato.
After inquiries from The Post, health bigs said yesterday that even though department codes do not explicitly forbid the practice, they have advised Angerer to refrain from sharing his wife's milk with the world. "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."
...Mason is now prodding her husband to make gelato.
After inquiries from The Post, health bigs said yesterday that even though department codes do not explicitly forbid the practice, they have advised Angerer to refrain from sharing his wife's milk with the world. "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."
[When you think about it, that makes significantly less sense than allowing restaurants to serve goat and cow cheese. We're born to consume breast milk from a human, not from a bovine or goat.]
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