Mother's Cheese Tastes Like Pickles

(New York) The other day, we learned from an incident in Kentucky that human breast milk is a biohazard and today we learn that a chef in New York is making and serving up cheese out of it.

The source of the breast milk, Lori Mason, says she eats healthier than a cow and isn't pumped full of steroids.

When Mason's husband, Daniel Angerer, blogged about making some of his wife's excess breast milk into cheese, customers at his restaurant, Klee Brasserie on Ninth Avenue in Chelsea, began demanding to have a taste. [...]

City officials advised Angerer to desist. The cheese could pose a potential health hazard, the officials said.

That did not stop diners eager to sample the human dairy from showing up at the restaurant yesterday.

"We had some people who ordered the cheese plate and I had to tell them we don't serve the breast-milk cheese in the restaurant," maitre d' Bari Musacchio said. "I told them if they wanted to try it, there is a recipe on the [Klee Brasserie] Web site."

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."

The Health Department said it would be a violation to distribute the cheese to the public. Angerer said he doesn't plan to but added that he may hold private titty cheese tasting parties at his home or in the park, provided he has security to protect him from "weird fetish people."

Tasted like pickles, eh?