"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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    Daniel Angerer

    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. 
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    Maple caramelized pumpkin encrusted "Mommy's Milk" cheese with texturized concord grapes.
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    Freezer packed with "Mommy's Milk" in specialized bags.
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    Provolone-like "Mommy's Milk" cheese served on brioche with house-cured pickle, apricot chutney and Hungarian paprika.
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    Angerer Family

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    "Mommy's Milk" cheese rolled in dehydrated porcini mushroom powder with burned onion chutney.
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