New York chef, restauranteur and new dad Daniel Angerer has created a cheese from his wife’s breast milk. Mommy’s Milk Cheese is currently available at Angerer’s Klee Brasserie, leaving local rag The Village Voice to snide: “we’re just grateful that he didn’t get any ideas about his wife’s placenta.”

They’re right, of course, placenta is for teddy bears and breast milk is far too sweet and thin to make a decent cheese. Amateurs.

Mommy’s Milk Cheese: Breast Milk Cheese by Chef Daniel Angerer (via Inhabitots)

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Having recently endured a mouse infestation in my own house, Tom Parker’s cheeseboard/mousetrap combo (and the ‘let the bastards on to your worktop just long enough to smell the cheese and die’ philosophy that comes with it) appeals to my state of mind greatly. The only problem is that mice aren’t actually all that fussed about cheese – they much prefer peanut butter and chocolate. Fact.

Combo mousetrap and cheese cutting board (via Boing Boing)