Chef Daniel Angerer is making cheese from his wife’s breast milk ( there’s a link to the recipe if anyone’s inspired). This brilliantly combines the lactation and locavore movements, although Angerer acknowledges the result is not complex enough to make it onto the finest cheese tray. What I found most incredible about this, however, is that the chef used two gallons of pumped milk from his wife, Lori Mason, to produce two quarts of cheese. I hope Ms. Mason’s cups really do runneth over, and she simply produces copiously more milk than her infant daughter can consume. Because it’s hard to imagine attaching yourself to an infernal breast pump in order for your husband to create the ultimate in locally sourced fromage .