An NYC chef is getting a lot of attention these days for serving a rare, artisanal cheese made from his wife's breast milk. The restaurateur, Daniel Angerer of Chelsea's Klee Brasserie (a former Iron Chef competitor), decided to put the stuff on the menu, after several customers learned about it through the restaurant's blog and asked to try it. The breast-milk cheese -- which is paired with Hungarian figs and goes well with Riesling -- is the hit of the menu these days, even if it has attracted its fair share of raised eyebrows. Says Angerer's wife: "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." [NYP]
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