Booby-Juice Cheese Does Its Job

I guess we have to go here: “The phone was ringing off the hook. So I prepared a little canapé of breast-milk cheese with figs and Hungarian pepper.” Thus Daniel Angerer, a chef who is garnering a ton of publicity for his restaurant in Soho by serving cheese made from his wife’s breast milk. You will probably have all the normal reactions to this one-”Ewww,” “Gross,” “That’s disgusting,” etc.-but really, is it any more unusual than some of the other items restaurateurs place on their menus in hopes of drawing attention? I could see a compelling argument that this is a lot less obscene that a $1000 burger which gets its price tag from a sprinkle of caviar and gold leaf. Anyway, milk-provider Lori Mason is down with the whole thing, despite some attendant creepiness.

“Some people who clearly have issues have . . . e-mailed me saying, ‘I wasn’t breast-fed as a child, so can I taste your breast milk?’ “ she said.

Mason politely declines the offer.

“I’m not here to walk people through their psychological problems,” she said.

That said, Mason is now prodding her husband to make gelato.

Which will, no doubt, result in even more coverage. In a tough economy it’s good to see people getting creative.