Look, I’m not against breast-feeding. Not at all. It’s great if that’s your thing. I’m not even that squeamish about lactating in public (though not very wild about it either). But this is pushing it.
The Wisconsin Bang variety is “deliciously creamy,” City Funk has a “dizzying sweet finish,” and Sweet Air Equity is a “mild, hard cheese that crumbles in your mouth.” The fromage connoisseur might salivate at these tantalizing descriptions, but for those who know the key ingredient — human breast milk — these culinary accounts elicit everything from curiosity to utter disgust.
To New Yorker Miriam Simun, a breast-milk cheese-maker who recently served up the creations as part of a university project, the question is: To eat or not to eat. We consume breast milk as a baby, so why not spread it on a baguette as an adult? We consume cow’s cheese, so why not sink our teeth into cheese coagulated from human milk?