You know what’s great about blogging? The network of friends who know me and my bloggy style well enough to send me links to really quirky articles like this one about — are you ready for it? — human cheese.
Yes, you read that right. People are taking human milk, mixing it with goat or cow milk, and turning it into cheese for human consumption.
*pause while you all wince and shift uncomfortably in your chair*
I know, major ick factor, right? Me too. Until you start to think about it. On a biological level, it’s way more weird that we drink the milk of other animals — really, cows are disgusting, slobbery, unpleasant animals, and goats give me the willies — so why do we shudder at the idea of consuming human milk? The Globe and Mail article gets right to the crux of it with a quote from Miriam Simun, who is offering her human milk cheese online. “Many people feel uncomfortable because they don’t know the woman, or what she is eating – but how often do you know the cows of your cheese, and what they are eating?”
It’s funny, a couple of years back I blogged about the Lactation Station Breast Milk Bar, an art installation in Toronto that welcomed passers-by to consume 3 oz of the breast milk of strangers, and my reaction at the time landed somewhere between distaste and disturbed. Maybe I’ve mellowed over the years, or maybe another year and a half of nursing softened me up, but I think this is a kind of neat idea.
But as much as I’m trying to be open-minded, I have to admit that this bit also made me squirm:
Ms. Sumin mixed the women’s milk with cow’s or goat’s milk, and offers several spirited reviews on her website: “This spreadable deliciousness is a human-goat blend, made from two wonderful milks. A playful Vermont mountain goat herd milk tangos with the milk of a sweet lawyer’s assistant who hails from Wisconsin and is excited to become part of what she considers a ‘more acceptable and personal’ cheese. Her mostly organic diet full of meat is rich in flavor and spices – and boy does it come through in this darling little cheese!”
Too much information, methinks. (Although I did snicker at the fact that the milk supplier was from Wisconsin. They really are cheese people out there, aren’t they?) I think I’d be open to the idea of cheese made from *my* milk, but — and please don’t take this personally — I think I’d pass on yours.
Of course, you know I wrote this whole post just so I could ask you: what do you think? Would you eat human cheese?


























