clock menu more-arrow no yes

Filed under:

Boob Cheese

New, 1 comment

2010-03_boobmilk.jpgGael Greene, on the boobycheese from chef Daniel Angerer: "It’s not the flavor that shocks me—indeed, it is quite bland, slightly sweet, the mild taste overwhelmed by the accompanying apricot preserves and a sprinkle of paprika. It’s the unexpected texture that’s so off-putting. Strangely soft, bouncy, like panna cotta." And from the source herself: "I eat healthier than your average cow and I'm not pumped full of steroids!" Oh, and here's Andy Richter eating it. [Daily Beast; NYP; Jezebel]

Sign up for the newsletter Sign up for the Eater New York newsletter

The freshest news from the local food world