Photo: © 2001 AAP/Wildlight/Carolyn Johns

It all started as a way for Daniel Angerer to make use of the excess milk his wife pumped.

Now, it's become a culinary curiosity for the Klee Brasserie's daring diners, where it is served in combination with ingredients such as figs, beetroot and pumpkin seeds as a truly unique appetiser.

And the flavour?

"Like a cow eating different types of grass, it depends what the mother eats," Angerer told The Guardian.

"[My wife] is vegetarian and eats a lot of leafy vegetables, so it has a slight spice that comes through.

"It's also sweeter than cow's milk."

The primary producer of the cheese, wife Lori Mason, is now trying to convince him to make gelato out of her milk.

"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," she told the New York Post.

New York health officials are unimpressed though, and are trying to shut down the project on the grounds that breast milk is not for public consumption.