NYC Restaurant Serves Breast-Milk Cheese

There is officially a cheese grosser than casu marzu, otherwise known as “maggot cheese”: Chef Daniel Angerer of Klee Brasserie in New York City is serving cheese made from his wife’s breast milk. “It tastes like cow’s-milk cheese, kind of sweet,” he tells the New York Post, and notes that its flavor depends on “what the mother eats.” Customers began demanding the cheese after Angerer wrote about it on his blog. Says the milk supplier, Angerer’s wife Lori Mason, “I think a lot of the criticism has to do with the combination of sex and cheese, but ... the breast is there to make food."