From brassiere to brasserie: "Human" cheese at Klee

Say, "Cheese!" Some might say "Yecch!" at the prospect of eating cheese made from human breast milk.

Photo: Danielangerer.com

In the grand scheme of things I guess there are far more disgusting things to eat than cheese made from the milk of a lactating human breast. That's the latest offering from Daniel Angerer, chef of Klee Brasserie in Chelsea (200 Ninth Avenue, bet 22nd and 23rd Sts, 212-633-8033), who is featuring this "delicacy" courtesy of his fiancée, Lori Mason.

While nursing the couple's daughter, Mason found herself producing a surfeit of mother's milk and began to freeze the excess. Being an inventive sort, Angerer hit upon the idea of converting the milk to what he refers to as "Mommy's Milk Cheese."

"People were sort of intrigued, interested, put off, fascinated, disgusted," he told FOX News.

Since the launch of "Mommy's Milk Cheese," Klee has pulled out all the stops, making batches flavored with peppercorns, truffle shavings, and light soy sauce. Textures are

reported as ranging from that of ricotta to hard grating consistency.

Although customers who have sampled the cheese have been enthusiastic, the New York City Health Department has been noticeably cooler about the experiment. "Consumption of breast milk," warns FoxNews.com Managing Health Editor and physician Manny Alvarez, "could unknowingly expose consumers to infectious diseases like hepatitis and HIV."

Putting aside the risks, there is also what might be termed the yecch factor to consider. Or maybe not. I suppose that, like beauty, taste is in the eye—or at least the palate—of the beholder. I can tell you that in Vietnam it is customary to eat the still-beating heart of a certain species of snake: yum! And huitlacoche, which has been optimistically called the Mexican "truffle," is in reality corn smut, diseased tissue caused by a pathogenic fungus. Even the name is fairly unappetizing, translating as it does to "raven's excrement."