Daniel Angerer says his latest "Mommy's Milk" cheese has a cheddar or provolone like texture with the help of Agar Agar, a gelatine-like substance made from seaweed that is used in many industrial cheeses.
Maple caramelized pumpkin encrusted "Mommy's Milk" cheese with texturized concord grapes.
Freezer packed with "Mommy's Milk" in specialized bags.
Provolone-like "Mommy's Milk" cheese served on brioche with house-cured pickle, apricot chutney and Hungarian paprika.
"Mommy's Milk" cheese rolled in dehydrated porcini mushroom powder with burned onion chutney.
New York Chef Daniel Angerer is earning fans and critics alike with his new cheese -- made from human breast milk.