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This Chelsea restaurant has gone from brasserie to brassiere. Chef Daniel Angerer is letting diners at Klee Brasserie munch on cheese made from his wife's breast milk. "It tastes like cow's-milk cheese, kind of sweet," he told The Post. The flavor depends on what the cheese is served with -- Angerer recommends a Riesling -- and "what the mother eats," said Angerer, who once bested Bobby Flay on TV's "Iron Chef." 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, Angerer said.

"IMAGE: Cadbury's Dairy Milk chocolate bar vs. Hershey's Milk Chocolate bar. When iconic American chocolate-makers Hershey announced an (ultimately unsuccessful) bid to take over the equally iconic British confectionery company, Cadbury, most discussion revolved around one of two things: business reporters focused on the stock price implications of any deal, while the food media conducted taste tests, and were joined by patriotic British journalists in their anxiety that Hershey might meddle with Cadbury's infinitely superior formula. "