Spain Produces Great Cheeses, None With *** Milk
by Stephen Maher on Thursday, March 11, 2010
Recently, a New York chef and new dad, Daniel Angerer, was running out of room in his freezer to store his wife's breast milk. Instead of throwing out the excess he decided to use some of the milk to make cheese at his restaurant!
He served the delicate delicacy to his clients and posted the recipe to his blog! He reportedly got hundreds of phone calls demanding more of the cheese. It's said to have a sweet taste.
And while I haven't run across a breast milk region of Spain, all 17 regions do produce unique cheese flavors. Manchego cheese from La Mancha, the home of don Quijote, is probably the most well known.
Pair a nice bottle of Rioja, a hunk of mild and salty manchego and a warm baguette before your siesta and enjoy.