If you thought you were exotic for sampling goat cheese, it's time for a reality check. That's because something new has hit the dairy scene: cheese crafted out of a woman's breast milk.

You see, in an effort to reduce the stash of "mommy's milk" sitting in New York Chef Daniel Angerer's freezer, he turned the self-dubbed "liquid gold" into gourmet cheese.

"We have an 8-week-old daughter and my wife is fortunate enough to have plenty of milk available," explains Angerer, an Austrian native who has worked in a variety of New York restaurants. "We had to make space in our freezer. The milk is like liquid gold, you know. I couldn't pour it down the drain."

Having made cheese plenty of times before, Angerer got to work.

"It was the same process as making regular cheese," he tells Asylum. "It takes about eight hours to curdle the milk and then the aging starts and you change the cloth for as long as you want it to age."

The curious chef let his first batch sit for an entire two weeks before he deemed it ready to taste. And when he actually placed a lump of the stuff on his palette?

"Well, no big suprises there," he said. After all, as a proper dad, he's tasted the breast milk in the past. "The cheese itself is very sweet, a little like cow's milk cheese, but not as much flavor. It's not like it was game-y or anything."

To add a touch more flavor, Angerer decided to take his mommy's milk creation one step further by pairing it with ultra-fancy crusts and sauces. One rendition included a caramelized-pumpkin-encrusted cheese ball with texturized concord grapes. Another tantalizing concoction includes soft mommy's milk cheese rolled in dehydrated porcini mushroom powder with a burned onion chutney. Did anyone else's mouth just water ever-so-slightly?

Anyway, since writing about the homemade cheese on his blog, Angerer has received quite a bit of feedback from fans and haters alike.

"People either love the idea or they hate it," he confesses. "Some people just can't get over the mental barrier of consuming human bodily liquid. Some even call me a cannibal."

For those who would ascribe the term "cannibal" to Chef Angerer, know that A) He doesn't eat humans, and B) You don't have to try the cheese yourself.

Aside from Kathie Lee Gifford, who is scheduled to taste it this week on the "Today" show, nobody else -- aside from Angerer and his wife -- will enjoy the luxury of his wife's breast milk cheese.

In fact, this mommy's milk cheese will likely never hit the market (mostly because the FDA would not be too approving). Feel free to craft your own, though.

Click here to check out a video of a Today Show employee getting tricked into eating the cheese.