A gallery in New York released on Sunday samples of cheese made out of human breast milk. Food lovers with exotic palates offered varied reviews. Others were puzzled and did not know whether or not to have a taste.
The Lady Cheese Shop, ran and owned by Miriam Simun, launched the controversial cheese. Simun, who graduated from New York University, aims to use cheese-making to bring attention to the ethics of biotechnologies.
Simun is very pleased with the results of her temporary art installation. Some gagged while others absolutely loved it- the exact reaction she was hoping to get.
Simun gathered three nursing ladies who agreed to have their milk converted to cheese. Their milk was screened for diseases and pasteurized. Simun patiently learned the basics of making cheese.
The gallery released three varieties of the said cheese on Sunday – Midtown Smoke, Wisconsin Chew, and West Side Frank. The Wisconsin Chew came from the mother who followed a vegetable rich diet.
Jocelyn James, a woman from Manhattan who is one of the first few people who sampled the cheese, said she loved the Midtown Smoke among all three varieties. She said she liked the variety due to its light and mild taste. On the other hand, James said that the Wisconsin chew has a very bland taste.
Simun said that human breast milk is healthier than cow’s milk by leaps and bounds. However, she admits that there is still a social stigma associated with her exotic take on cheese.
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