All the chatter in the NY dining scene is about cheese made from breast milk. At Klee Brasserie, Chef Daniel Angerer blogged about making cheese from his own lactating wife, blogged about it, and the requests to try it came pouring in. So he started giving it away as a canapé with figs and Hungarian pepper. Sadly, the story doesn’t describe the flavor profile of the cheese (looks like a chevre ball). Nonetheless, for a wine pairing, the chef recommends…Riesling.
What do you think? Impossible?!?