You may remember that we wrote about chef Daniel Angerer’s breast milk cheese last week, and for anyone who’s up in arms over this Very Special Cheese, which he made using his wife’s breast milk, you can put those pitchforks and torches away now. Speaking to 1010WINS today, Angerer affirmed that “My Spouse’s Mommy Milk Cheese” is not being sold at his restaurant, Klee Brasserie. He believes the media firestorm was sparked by a blogger who misinterpreted his blog post and declared that the cheese was for sale to the public. Even the Health Department came nosing around, and Angerer had to assure them that the thought of selling the cheese didn’t even cross his mind. He says: “Do you want to have your wife’s milk eaten by somebody else, no not really!”
Editor Jill says: I really don’t understand why so many have gotten so up-in-arms about the idea of serving or selling breast milk cheese — it is the ultimate in green, organic, local and natural food! This just shows the hypocrisy and idiocy of the food system in this country: somehow the general public thinks it gross and unsafe to eat cheese made from human breast milk (which is clean, humane, and you know the source is happy and healthy), than to suck milk from the festering udder (which has been dragged around in manure) of a factory-farmed, hormone-pumped, antibiotic-laden cow. Think about that for a few minutes. Breast milk is FOOD. It was designed over hundreds of thousands of years to be the safest, most nutritious food for human babies. Though I wouldn’t try this cheese myself (I don’t eat cheese period), I give my hats off to Daniel Angerer for having the courage to broach something which is apparently taboo (though totally normal), and, in doing so, getting people talking and thinking about the true nature of our food and where it comes from.