Eating locally just took on a whole new meaning when well-known New York Chef Daniel Angerer created a cheese dish with milk sourced from his wife’s breast.
The cheese, dubbed My Spouse’s Mommy Milk Cheese, may not be palatable for everyone’s taste buds though it does fit well with the 100-mile diet and the promotion of sustainable eating.
Angerer writes on his blog that he decided to make the cheese after the family freezer became too full of excess milk from his lactating wife. Rather than waste the milk, he decided to turn it into an unusual, but edible cheese. Interested in making your own Mommy Milk Cheese? Angerer has the step-by-step recipe on his blog.
Visit: Chef Daniel Angerer
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