Daniel Angerer and Lori Mason's restaurant Klee Brasserie, which you might remember from that time it had samples of human breast milk cheese (the forbidden fromage), is not long for this world. Angerer and Mason have announced that, to better "go with the grain" of people's spending habits, they will close next month and reopen as an Austrian heuriger. more ›

Have you guys heard that some lady's husband is making cheese out of her breast milk? This story will not end until everyone stamps their opinion on the forbidden fromage—the latest to cough up 2 cents: the Post's Andrea Peyser. more ›

The Mother's Milk cheese story has aged another day! Lori Mason, chef Daniel Angerer's wife and the woman whose milk has created the controversial cheese, takes center stage with a NY Post cover today. She tells the paper her product is 100% organic and free range, as opposed to what one may pick up at their local grocer; she declares she's "healthier than your average cow and I'm not pumped full of steroids!" However, the Department of Health is still strongly advising against the couple serving up her cheese to strangers. more ›

Over the weekend we mentioned that chef Daniel Angerer, owner of Klee Brasserie, was offering up what he calls Mother's Milk Cheese. In other word's, he's been making cheese plates from his wife's lactating breasts. He posted the recipe on his website and also said, "whoever wants to try it is welcome to try it as long as supply lasts." However, it now seems he's shying away from that offer after the Health Department gave him a ring. more ›

PETA, who has urged Ben & Jerry's to use human breast milk in the past, is all for chef Daniel Angerer, owner of the New York City restaurant Klee Brasserie, adding "Mommy's Milk" cheese to his menu. The item is made possible by his lactating wife, and he's offered up a host of images and the recipe on his own website—it includes 4 cups mother’s milk, yogurt, rennet and sea salt. The chef admits that he "was concerned... I wondered if it was ethical," but has decided to make it available after some thought and recipe testing; he recently told Grub Street, "It tastes just like really sweet cow’s milk." As for PETA, they say don't knock it til you try it... but would you? more ›

The Grand Tasting at Pier 54 yesterday was a cross between a tasting event, a product placement festival and a supermarket (Shop Rite was a sponsor), but the center of attention was the culinary magic being worked by some of the city's most talented chefs. more ›