See, the irony here is that it's probably the only place you could try it. Are you (and your baby's momma!) hardcore cheesemakers enough to do it?
Then again, I'm not sure why many of us are first repulsed, then intrigued. Shouldn't it be the perfect food? Nevertheless, I feel compelled to say it: Ugh! (Counterpoint: the pics on his blog look terrific!).
Chef Daniel Angerer makes cheese from two gallons of his wife's breast milk.
Lucy’s Feta or Chabichou
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