Chef Daniel Angerer posted a recipe for cheese that is fairly different. He posts cheese recipes using mother's milk. I'm not sure what the conventional wisdom is out there or why I have such an easy time accepting goat's milk or sheep's or cow's for that matter.  (image from his blog as well)

I came about mother’s milk when our daughter celebrated her 4th week
birthday — my spouse is feeding our baby with breast milk. We are
fortunate to have plenty of pumped mommy’s milk on hand and we even
freeze a good amount of it – my spouse actually thinks of donating some
to an infant milk bank which could help little babies in Haiti and such
but for the meantime (the milk bank requires check-ups which takes a
little while) our small freezer ran out of space.  To throw it out
would be like wasting gold.

I guess I wonder what it would taste like… I was raised on formula.
Hat tip to Andrew Sullivan