I have a vegan friend. I keep asking if you can be a vegan and give up every meat except bacon. I also asked the other day if he would drink bottled and commercially sold breast milk produced by willing mothers. He wasn’t sure. So it was with interest that I read about this cheese that is proving popular in New York – and not just with vegans looking for a dairy fix.
Chef Daniel Angerer is letting diners at Klee Brasserie munch on cheese made from his wife’s breast milk.
“It tastes like cow’s-milk cheese, kind of sweet,” he told The Post.
The flavor depends on what the cheese is served with — Angerer recommends a Riesling — and “what the mother eats,” said Angerer, who once bested Bobby Flay on TV’s “Iron Chef.”
Unfortunately, at this point, the cheese can’t be produced without adding a bit of cow milk – but vegans everywhere are no doubt hoping that a workaround can be found…
