Breast milk cheese: impossible food-wine pairing?

breast milk cheese1 All the chatter in the NY dining scene is about cheese made from breast milk. At Klee Brasserie, Chef Daniel Angerer blogged about making cheese from his own lactating wife, blogged about it, and the requests to try it came pouring in. So he started giving it away as a canapé with figs and Hungarian pepper. Sadly, the story doesn’t describe the flavor profile of the cheese (looks like a chevre ball). Nonetheless, for a wine pairing, the chef recommends…Riesling.

What do you think? Impossible?!?

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36 Responses to “Breast milk cheese: impossible food-wine pairing?”


  1. I dunno. Kind of takes “taking candy from a baby” to a whole new level doesn’t it?

    Also, imagine the conversations at home: “Honey, you have to try harder. We have a table of 20 tonight…”


  2. (stands)

    (golf clap)


  3. Personally, I would prefer the breast milk straight–cutting out the cheese middleman! ;-)


  4. I can understand the endless quest for novelty, it’s how we do on the intertubes. But this…this is, you know, kinda vulgar.


  5. A little over-the-top and a lot too personal for me. Next thing we’ll see is a line-up of women in a restaurant so we can pick the one whose milk/cheese we want to pair with our wine. A joke? You know how things like this get carried away.


  6. Forget wine. I’m doing Jello shots right now so I can forget I ever read this. Ick!


  7. Let me second the golf clap, not just for Tyler but also for El Jefe being the first to comment AND have the best jokes. Truly impressive.

    But – the breast pump model. Who exactly do they think buys these things. I can assure you it’s not the husbands.

    Now if you’ll excuse me, I’m going to go have my wife lactate into my Mocha.


  8. hahaha @eljefe

    quiet sobbing @chef-who-made-cheese-with-his-wife’s-breast-milk


  9. Needless to say, PETA is in favor of breast-milk cheese.
    http://bit.ly/bY03xm


  10. I can’t believe I’m about to write and or comment on this but here goes…in this economy, wouldn’t this open up jobs for a whole bunch of people? It give the job description of wet nurse a whole new meaning! As for the pairing, not sure, I would have to try it and really don’t have an appetite for it!!!!


  11. this just seems illegal somewhere in the world….I mean this isn’t as bad as eating Placenta…..I mean that was a weird documentary on BBC i think it was. http://en.wikipedia.org/wiki/Placentophagy


  12. Do we know if he serves a whole tank of Riesling with the cheese?


  13. More thoughts come to mind…

    1. For the first time, I find myself happy to be lactose intolerant.

    2. The name of the restaurant should be changed to Klee Brassiere…

    3. Regarding Chuck’s comment about the line-up: I guess we would then call it a “Strip Cheese”?


  14. I almost don’t want to send this as I’m sure I will here about it from some of my women friends, but it is too good to pass up. I cannot take credit for it because my son sent it to me after I forwarded him the blog. Here goes:

    “She sure is ugly but she makes great cheese.”


  15. My milk went to my babies or others that I wet nursed. This guy using his wife’s milk is curdling my brain…


  16. I literally gagged when I read the story in the NY Post. Blech. No wine could ever make up for the mere thought of it.


  17. video of the today show tasting…
    http://www.youtube.com/watch?v=9xtyyVfg9Hs

    TN: onions and sweat


  18. ick


  19. It depends. Is the cheese “fresh” like ricotta, feta or mozzarella? Is it a soft, white-rind cheese like Brie? A stinky, washed-rind cheese like Grayson? Semi-soft (Raclette), hard (Pecorino) or even blue (Cabrales)? Go the whole nine or don’t waste our time, doc.


  20. Thanks for the mammaries!


  21. Tasting notes have come in!

    ” According to Liz Thorpe, a vice president of Murray’s Cheese shops in Manhattan, who reviewed Angerer’s cheese for The Post, they aren’t missing much.

    “It was slippery, slightly crunchy and tasted like pickles,” she said. “I give it a thumbs down.”

    From the NY Post’s continued coverage of this topic…


  22. Actually, if you get beyond the “ick” factor, an entire world of options opens up: think about “terroir,” eg where the mother lives, her “breed,” her diet, whether the morning milk is combined with the evening milk, whether it’s heated, natural “ferments” vs. industrial,pasteurized or not, salted or not, how it’s “affine-ed”(matured), all that and more before getting to wine options — though some might vote for St. Amour or, depending on religious outlook, Lacryma Christi del Vesuvio.


  23. As an RN I can’t help but consider the infectious implications of breast milk use in this capacity without the regulatory restraints in place for it’s production. Are we that desperate for a “new” buzz-infused food group? So desperate that we forget the fact that breast milk is a human excretion through which any number of viruses and germs can be transmitted? Unless it was my own I wouldn’t touch it without gloves, nor would I ingest it for any reason.


  24. Having heard plenty of kitchen “war stories” over the years about people putting all kinds of things in the food of obnoxious patrons, one hopes fervently that breast milk is the only bodily fluid the chef is using in his food. ;-)


  25. I always make it a point to be kind no matter what comes out of the kitchen just for that reason! LOL! In this case people are actually knowingly ingesting this stuff! It brings to mind the scene in “BIG” with Tom Hanks when he tasted caviar – classic! :)


  26. I guess those who want to try mammary cheese see themselves as daring and innovative..While the rest of us sit back and laugh or cringe.


  27. I think a Riesling with a home schooled chicken might go well with lactato-cheese.


  28. I’m with Carmen, above — ick!! I need something, pronto, to get the image and the idea out of my head! And this is the second blog I’ve read this week covering the story, not to mention the original piece in the Times, and every time I come across it, I think, “ugh.” But to each his (or her) own. There’s a place in the world for every taste, I reckon. : )


  29. I’m not surprised that people who did taste the cheese weren’t so impressed. I wouldn’t imagine the woman who produced the milk was grass-fed…


  30. Does it age well? Perhaps the mother could keep some for a couple of years and then say to her son or daughter ‘Look what mommy saved for your second birthday?’. I am on the disgusted side!


  31. Wilf, you may be on to a new family tradition: the birthday grilled mommy cheese sandwich! Cakes are so 20th century anyway.


  32. I saw this on a morning show in NY last week…. Eeeeeew! Just as nasty as those women who nurse their children until they’re 10… just not right.


  33. maybe we can start eating our dead to


  34. WTF?!


  35. OMG, The milk is wasted on cheese! It supose to be for babies!

    Now the poor babies don’t have anything to drink!

    I hope this will not motivate other mothers to do the same.

    greets jen


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