Chef Daniel Angerer is letting diners at Klee Brasserie munch on cheese made from his wife’s breast milk.
“It tastes like cow’s-milk cheese, kind of sweet,” he told The Post.
The flavor depends on what the cheese is served with — Angerer recommends a Riesling — and “what the mother eats,” said Angerer, who once bested Bobby Flay on TV’s “Iron Chef.”
Breast milk doesn’t curdle well due to its low protein content, so a little moo juice has to be added to round out the texture, Angerer said.
After blogging about his efforts with the human cheese, customers started demanding a sample, he said.
“The phone was ringing off the hook,” the chef said. “So I prepared a little canapĂ© of breast-milk cheese with figs and Hungarian pepper.”
The response has been generally positive from those who’ve tried the cheese, although many customers are too squeamish to attempt it.
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