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Daniel Angerer is used to getting attention for the food served at his restaurant, Klee Brasserie but the New York chef is making more headlines than ever over a new dish that has its source in his fiancee's brassiere.
"Mommy's Milk Cheese" is exactly what it sounds like: cheese made from the breast milk of a nursing mother.
In Angerer's case, that mother is his longtime fiancee, Lori Mason, who was producing more milk than she knew what to do with while nursing their now 10-week-old daughter, Arabella.
"We see this supply in the freezer and basically can't stuff anymore breast milk in there," Angerer told FoxNews.com.
So, the couple started researching how they could donate the milk but discovered it was a "lengthy process."
"We realized we were going to have to throw a lot of it out, pour this liquid gold down the drain, and we were not going to do that," Angerer said. "So, me being a chef, we said, 'Hey, let's make some cheese!'"
After a successful experiment in February, Angerer posted his new recipe on his blog, "Taking Butter From Lettuce and Sugar From Peas," and from there, Mason said, it took off "like wildfire."
"People were sort of intrigued, interested, put off, fascinated, disgusted whatever it is, people were obviously reacting and responding to it," she said.
And while responses to Angerer's blog post range from supporters who call "Mommy's Milk Cheese" a "beautiful thing" to critics who are horrified by the whole idea, Mason says the responses from those who've tasted it are far less varied.
"The people who've tried it so far say the same thing, which is, 'Oh, it tastes like cheese.'"
The couple's curious neighbor Troy Berman followed suit Tuesday, saying, "it tastes the same as any other cheese to me," after sampling it for the first time.