NEW YORK -- Breast milk cheese, anyone? A Manhattan chef has posted a recipe on his blog for what he calls “My spouse's mommy milk cheese.” Daniel Angerer co-owns Klee Brasserie with his wife Lori Mason. A photo on his blog features the cheese encrusted with maple caramelized pumpkin and Concord grapes. They had an overabundance of milk for their newborn, Arabella Caroline. When their small freezer ran out of space, Angerer decided to experiment.

Angerer said his cooking instincts tend toward things natural. But even he admits: “THIS is a whole other level of 'natural.'”

People who have tried the recipe say it tastes like a sweeter American cheese but some foodies are turned off with using breast milk for cheese.