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Back in 2017, Manhattan chef Daniel Angerer began experimenting with his wife's surplus breast milk. Instead of throwing out all of the extra breast milk, Angerer had an unconventional solution: make cheese out of the milk. Even more shocking: he served this cheese at his New York restaurant Klee Brasserie.
One person who tried the dish stated that it had a very off-putting, soft, bouncy and jiggly texture—similar to Panna Cotta. They also said that it had a mild, slightly-sweet and bland taste.
The unique cheese is no longer available, as the New York Health Department prohibited the chef from serving the cheese and having breast milk on restaurant premises. Probably for the best!
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