New York chef Daniel Angerer tried serving the cheese in Klee Brasserie, his Manhattan restaurant. 

Surprisingly enough, once the New York Health Department got the low down – it was off the menu in a flash.

I’m sure you’ll all be trying this one at home, so check out the recipe on Daniel’s blog. Sitting along side the more predictable recipes for duck confit and crusted Haibut, it’s a fairly simple concoction, heating two cups of breast milk, with some yogurt and rennet to roll into a fine cheese. Mmmm.

Daily Beast journalist, and New York restaurant critic Gael Greene, managed to sample a morsel. Here’s her verdict…

Surprise. It’s not the flavor that shocks me—indeed, it is quite bland, slightly sweet, the mild taste overwhelmed by the accompanying apricot preserves and a sprinkle of paprika. It’s the unexpected texture that’s so off-putting. Strangely soft, bouncy, like panna cotta.

Of course, Angerer’s ultimate critic is the food source itself. He wanted his wife to try her cheese, he tells me when I call him after my human lunch. “I gave her a taste but I didn’t tell her what it was.” And she liked it. “Well, we had a bottle of Riesling,” he adds, “and it worked very well with that.”

There’s room for experimentation: His wife is a vegetarian. If she ate meat, her cheese would have a different flavor, we agreed. The chef has also tried coating his human cheese in porcini mushroom dust with a burned onion chutney, or rolling it into a caramelized pumpkin cheeseball.

What next. Placenta pate?

Photo credit: Thanks to Alexander Tundakov on Flickr

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