This story may be a little hard to swallow.
Chef Daniel Angerer is adding a new, apparently delicious ingredient to his homemade cheese that has guests at his Klee Brasserie in Chelsea smacking their lips in anticipation, and then, quiet satisfaction: His wife's breast milk.
The chef says he has to add a bit of cow's milk to the concoction because breast milk doesn't curdle well, but the final product is divine.
A photo on Angerer's blog features the cheese encrusted with maple caramelized pumpkin and Concord grapes, along with the recipe for what he calls "My spouse's mommy milk cheese." Want the recipe? You know you do. Click here to get it.
Once Angerer started blogging about his breast-milk infused cheese, patrons began asking for samples.
"The phone was ringing off the hook," he told the Post. "So I prepared a little canapé of breast-milk cheese with figs and Hungarian pepper."
Don't knock it 'til you've tried it. The chef, who once dueled Bobby Flay on "Iron Chef," says the flavor of the cheese depends on what you serve it with and what the mom eats. Overall, Angerer says the feedback has been good, but many people are too nervous to have a taste.
Angerer says his cooking instincts tend toward things natural. But even he admits: "THIS is a whole other level of 'natural.'"
Health officials told the Post that city codes don't prohibit the use of breast milk, but they suggested to Angerer that he keep his wife's off the market.
In the meantime, she wants to make gelato out of her product.