Breast Milk Cheese: Tastes Like PicklesS

Yesterday, Lori Mason won plaudits from kinky sex freaks far and wide for allowing her chef husband to make cheese from her breast milk. Alas! Now comes a food critic to dispel your dreams of tasty human bosom curd.

According to Liz Thorpe, a vice president of Murray's Cheese shops in Manhattan, who reviewed Angerer's cheese for The Post, they aren't missing much.

"It was slippery, slightly crunchy and tasted like pickles," she said. "I give it a thumbs down."

The lesson, of course, is to never allow the New York Post to write about you two days in a row.