A New York chef is offering diners at his restaurant to munch on cheese made from his wife's breast milk.

Chef Daniel Angerer, at Klee Brasserie in Chelsea, said that breast milk doesn't curdle well due to its low protein content, so a little moo juice has to be added to round out the texture.

"It tastes like cow's-milk cheese, kind of sweet," the New York Post quoted him as telling The Post.

He said that the flavour depends on what the cheese is served with, and vouches for a Riesling-and "what the mother eats."

After blogging about his efforts with the human cheese, customers started demanding a sample, he said.

"The phone was ringing off the hook. So I prepared a little canape of breast-milk cheese with figs and Hungarian pepper," said the chef.

People, who have tried the cheese, have generally given a positive response, although many customers are too squeamish to attempt it.

"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," said Lori Mason, the chef's wife. (ANI)