Cheese from human milk

My mother mailed me this article from the New York Post, about a chef who makes cheese from his wife's milk.  Here we have a perfect example of how ones ideas of what is edible determine ones tastes. The very fact that this is an article points to grown ups revulsion to eating or drinking human milk. As the NY health department says, 'It's not intended for adults, or for wide public consumption.' Who intends these things? I've always wanted to do this myself, but I suppose I'll just have to wait until I have a lactating wife.

The cheese was described as 'slippery, slightly crunchy, and tasting like pickles.' I don't think this is reflective of the milk, which I've heard tastes mild, like cows milk.