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Cheese From Breast Milk? Would You Try It?

Breast milk cheeseI'm not quite sure what to make of this story about a New York chef who makes cheese from his wife's breastmilk but I'd certainly love to hear your thoughts!

Would you eat breastmilk cheese? Would you buy it from a top class restaurant or would you make your own and eat it? Does the idea appeal or repel you?

Here's the story - don't forget to share your thoughts:

In the world of haute cuisine, pushing the boundaries of taste has become commonplace. But in a move that has delighted some and disgusted others, a chef has made cheese out of his wife's breast milk. The idea struck chef Daniel Angerer eight weeks ago after his wife gave birth and she began freezing her excess milk.

As she produced far more than she could use for their their daughter Arabella, Daniel became curious as to whether human milk could be used in the kitchen. So he began to experiment in using it to make cheese. He aged it for a fortnight before testing it - and was amazed at its sweet taste. Now the unusual cheese is on sale at the chef’s Klee Brasserie in New York. He is using it in a range of upmarket dishes including maple caramelized pumpkin encrusted cheese with concord grapes, and cheese rolled in dehydrated porcini mushroom powder with burned onion chutney.


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