Frederic Melton
Human cheese, or cheese made from human breast milk, has been made and consumed in different parts of the world. In 2010, New York chef and restaurateur Daniel Angerer created small amounts of cheese from excess breast milk produced by his wife. In 2011, a London ice cream parlour began offering a breast-milk-based dessert named Baby Gaga, and a New York gallery offered cheese made from human breast milk, created by Miriam Simun, a graduate student at New York University. While some have expressed interest in the concept, others have criticised it as unethical or abhorrent.
| Characteristics | Values |
|---|---|
| Human cheese made from | Human breast milk, human bacteria |
| Human cheese makers | Daniel Angerer, Miriam Simun, The Icecreamists, The Lady Cheese Shop |
| Human cheese names | Baby Gaga, Baby Googoo, West Side Funk, Midtown Smoke, Wisconsin Chew, Wisconsin Bang |
| Human cheese reviews | "Regular vanilla ice-cream, until the mouth-coating back taste kicks in — like a thin, more goatish, dairy", "creamy and just pure heaven", "people are loving it, and some people are gagging" |
| Concerns about human cheese | Health concerns, slippery segue into cannibalism, exploitation of women |
Explore related products
What You'll Learn
Human cheese made from breast milk
Human cheese, or breast milk cheese, has been made and consumed in different parts of the world. In 2010, New York chef and restaurateur Daniel Angerer created small amounts of cheese from his wife's excess breast milk. The New York Health Department later forbade the chef from serving the cheese made from his wife's milk. In 2011, a temporary art installation in New York called The Lady Cheese Shop, by graduate student Miriam Simun, offered cheese made from human breast milk to adventurous eaters, receiving mixed reviews. Simun sourced milk from three nursing women, screened it for diseases, pasteurized it, and learned the basics of cheese-making.
In the same year, a London ice cream parlor called The Icecreamists began offering a breast milk-based dessert called "Baby Gaga" (later renamed "Baby Googoo" after hearing from Lady Gaga's lawyers). The milk was purchased from over a dozen women at a rate of over $300 per gallon. The Icecreamists' other offerings included a handgun-shaped popsicle made from absinthe and allegedly holy water.
Breast milk cheese has also been made by Ms. Simun, a breast-milk cheese-maker in New York, as part of a university project. She created three varieties: West Side Funk, Midtown Smoke, and Wisconsin Chew. The last of these apparently reflected the vegetable-filled diet of the woman who provided the milk. Ms. Simun's intention was to spark a discussion about food ethics and what constitutes healthy food. She has also made cheese using equal parts heated animal and human milk, with added cultured bacteria.
While some have expressed interest in the concept of human cheese, it has also received negative reactions. Some have even gone so far as to condemn it as a slippery slope toward cannibalism and the exploitation of women. The process of making human cheese also presents challenges, as breast milk does not curdle in the same way as cow's milk and requires the use of rennet. Consuming breast milk from an unknown source can also be hazardous due to the risk of diseases such as syphilis, HIV, and hepatitis.
President Feta Cheese: Goat Milk's Delight
You may want to see also
The ethics of consuming human cheese
The idea of consuming human cheese, or cheese made from human breast milk, has sparked strong reactions from people, ranging from fascination to disgust. While some find the concept intriguing and are willing to try it, others find it morally questionable and even abhorrent. The ethics of consuming human cheese are complex and multifaceted, and it is a topic that continues to evoke strong emotions and spark debates.
One of the primary ethical concerns surrounding human cheese is the potential exploitation of women. There is a risk that, if human cheese were to become a commercial industry, women could be exploited for their milk. This could lead to the objectification and commodification of women's bodies, reducing them to a means of milk production. This concern is particularly relevant given the existing gender inequalities and the historical objectification of women in society.
Another ethical consideration is the potential health risks associated with consuming human breast milk from unknown sources. While breast milk is generally safe for babies, it can transmit diseases if the donor has certain infections. Screening and pasteurization can help mitigate this risk, but it may not be feasible or practical to implement these measures on a large scale. Additionally, the consumption of human breast milk by adults may be seen as a violation of societal norms and cultural taboos surrounding the purpose and perception of breast milk. In many cultures, breasts are often sexualized and viewed primarily as objects of desire rather than as a means of nourishment and milk production. Consuming human cheese challenges these societal norms and can evoke discomfort and unease.
Furthermore, the ethics of consuming human cheese also extend to the treatment of animals. Some people view the consumption of animal milk and cheese as exploitative and unethical, arguing that it involves the theft of milk intended for calf offspring. This perspective, often held by vegan and animal rights activists, challenges the notion of human superiority over animals and questions the ethical justification for using animal products for human consumption.
Lastly, the production and consumption of human cheese can have cultural and social implications. In some cultures, breast milk may be considered a delicacy or a symbol of health and nourishment. However, in other cultures, it may be viewed as taboo or inappropriate for adult consumption. The commercialization of human cheese could lead to cultural appropriation or the disruption of traditional practices and beliefs associated with breast milk.
In conclusion, the ethics of consuming human cheese are multifaceted and complex. While some people may find the concept intriguing or even appealing, it is essential to carefully consider the potential social, cultural, and health implications associated with its production and consumption. The strong reactions evoked by human cheese underscore the need for a thoughtful and nuanced approach to navigating the ethical complexities surrounding this topic.
The Mystery of Provel Cheese: Ingredients and Origin
You may want to see also
The process of making human cheese
Human cheese is a shocking concept for most people. It has been made using human breast milk and human bacteria. In 2010, New York chef and restaurateur Daniel Angerer created small amounts of cheese from excess breast milk produced by his wife. The New York Health Department has since forbidden the chef from serving his wife's dairy, but others still produce "human cheese".
To make cheese from human breast milk, rennet needs to be used as breast milk does not curdle the same way cow's milk does. Chef Angerer has posted his recipe on his blog.
In 2011, a London ice cream parlour called The Icecreamists offered a breast milk-based dessert named "Baby Gaga" (later "Baby Googoo" following contact from Lady Gaga's lawyers). The milk came from more than a dozen women and cost over $300 per gallon.
Biologist Christina Agapakis and scent expert Sissel Tolaas have also created "human cheeses" as part of a project called Selfmade, funded by Synthetic Aesthetics. They extracted bacteria from the belly buttons, feet, mouths, and tears of artists, writers, and cheese makers to create 11 "human cheeses". The project aims to question the response of repulsion that people have to the idea of human cheese and begin a conversation about the environment in which we live.
The process of making cheese generally involves removing most of the water from fresh fluid milk while retaining most of the solids. The milk used in cheese-making requires a combination of lactic acid, bacteria, and enzymes to coagulate and create curds. The curd is then gently heated, causing it to shrink. The degree of shrinkage determines the moisture content and the final consistency of the cheese. Whey is removed by draining or dipping and the cheese is then ripened for varying amounts of time.
Where Red Apple Cheese is Crafted
You may want to see also
Explore related products
Human cheese made from human bacteria
Human cheese is a real thing, and it's not just made from human breast milk. In 2019, an exhibit at the Victoria & Albert Museum displayed five types of "human cheese", from ched
The concept of human cheese was first introduced in 2013 by biologist Christina Agapakis and odor-loving artist and researcher Sissel Tolaas. They created 11 types of human cheese, including one made from bacteria collected from the belly button of writer Michael Pollan. The project, called "Selfmade", was funded by Synthetic Aesthetics, which fosters collaborations between biology, art, and design. The goal of the project was to challenge the notion that "bad" smells should be deodorized and to spark a conversation about the role of bacteria in our lives.
While the celebrity cheeses were not meant to be eaten, other human cheeses are edible. New York chef and restaurateur Daniel Angerer made headlines in 2010 for creating small amounts of cheese from his wife's excess breast milk. The New York Health Department quickly put a stop to it, but other human cheese producers have since emerged. For example, in 2011, a London ice cream parlor called The Icecreamists began offering a breast-milk-based dessert called "Baby Gaga" (later renamed "Baby Googoo" after hearing from Lady Gaga's lawyers). The milk came from more than a dozen women and sold for about $24 a scoop.
While the idea of human cheese may seem shocking or repulsive to some, it has sparked important conversations about food ethics, healthy eating, and the role of bacteria in our lives. It has also led to a greater appreciation of the cultural significance of cheese and the interplay between nature and culture.
The Making of Mild Cheddar Cheese
You may want to see also
The taste of human cheese
Human cheese has been made, and it has received mixed reviews. In 2010, New York chef and restaurateur Daniel Angerer made small amounts of cheese from his wife's excess breast milk. The New York Health Department later forbade him from serving it. However, others have since produced human cheese, including Miriam Simun, a graduate student at New York University, who made cheese from the milk of three nursing women. Her installation, The Lady Cheese Shop, offered three varieties: West Side Funk, Midtown Smoke, and Wisconsin Chew. Midtown Smoke was described as "creamy and just pure heaven," while Wisconsin Chew apparently reflected the vegetable-filled diet of the woman who provided its milk. Some people loved the cheese, while others gagged.
In 2011, an ice cream parlor in London, The Icecreamists, began making a breast milk-based dessert called "Baby Gaga" (later renamed "Baby Googoo" after hearing from Lady Gaga's lawyers). A reviewer from the Guardian said it tasted like "regular vanilla ice-cream, until the mouth-coating back taste kicks in — like a thin, more goatish, dairy."
While some people are disgusted by the idea of human cheese, others are intrigued by the concept. Human cheese is often seen as a shocking idea, and some people have gone so far as to condemn it as a slippery slope to cannibalism or the exploitation of women. However, some people, such as PETA, have advocated for the use of human breast milk over cow's milk, which they refer to as "unhealthy bovine juice stolen from tormented calves."
It is important to note that human milk alone does not contain enough casein to make cheese. Therefore, human cheese is often made with a combination of human and animal milk. Additionally, consuming breast milk from an unknown source can be hazardous due to the risk of diseases such as syphilis, HIV, and hepatitis.
Brie Cheese: The Secret's in the Milk
You may want to see also
Frequently asked questions
Yes, human cheese has been made by various people and in different forms. In 2010, New York chef and restaurateur Daniel Angerer created small amounts of cheese from his wife's excess breast milk. In 2011, a London ice cream parlor called The Icecreamists began offering a breast milk-based dessert called "Baby Gaga", later renamed "Baby Googoo" following contact from Lady Gaga's lawyers. That same year, a New York gallery offered cheese made from human breast milk as part of a temporary art installation by Miriam Simun, a graduate student at New York University.
Human cheese is made from human breast milk. In the case of Daniel Angerer's cheese, it was made from his wife's excess breast milk. For Miriam Simun's project, she found three nursing women willing to have their milk turned into cheese. The Icecreamists' "Baby Gaga" ice cream was made from the breast milk of more than a dozen women.
According to a Guardian reviewer, The Icecreamists' "Baby Gaga" ice cream tasted like "regular vanilla ice-cream, until the mouth-coating back taste kicks in — like a thin, more goatish, dairy". As for the cheese created by Miriam Simun, one variety called "Midtown Smoke" was described as "creamy and just pure heaven". Another variety, "Wisconsin Chew", apparently reflected the vegetable-filled diet of the woman who provided its milk.
