When news broke this month that Klee’s Daniel Angerer was serving cheese made from his wife’s breastmilk, the media paused to cluck and cringe, but no one got around to the meat (milk?) of the matter. What does the stuff taste like? Gael Greene samples a chunk of human fromage in the Daily Beast:

“That ultimate taboo in my head, the cheese arrives. I contemplate the tiny cream-colored square—doll size, barely enough to satisfy Minnie Mouse. It rides in on two house-made pickle rounds nesting on a thin slice of bread. I take… a bite. Eeeeew!

Surprise. It’s not the flavor that shocks me—indeed, it is quite bland, slightly sweet, the mild taste overwhelmed by the accompanying apricot preserves and a sprinkle of paprika. It’s the unexpected texture that’s so off-putting. Strangely soft, bouncy, like panna cotta.”

Image source: Flickr member Qole Pejorian under Creative Commons

See more articles