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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.]()
Maple caramelized pumpkin encrusted "Mommy's Milk" cheese with texturized concord grapes.![Freezer packed with "Mommy's Milk" in specialized bags.]()
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.]()
Provolone-like "Mommy's Milk" cheese served on brioche with house-cured pickle, apricot chutney and Hungarian paprika.![Angerer Family]()
!["Mommy's Milk" cheese rolled in dehydrated porcini mushroom powder with burned onion chutney.]()
"Mommy's Milk" cheese rolled in dehydrated porcini mushroom powder with burned onion chutney."Mommy's Milk" Cheese
New York Chef Daniel Angerer is earning fans and critics alike with his new cheese -- made from human breast milk.
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- "Mommy's Milk" Cheese
