I'll just come out and say it: a chef in New York claims to be making cheese out of his wife's breast milk. I won't go into too much detail, as you can read the whole story  in the in the New York Post. The article has created quite a buzz, and it seems that most people are hoping this, uhh, delicacy doesn't show up on restaurant menus anytime soon. What do you think? Has this chef crossed a line, or is any milk, wherever it comes from, suitable for cheesemaking?

Le Demon du Midi isn't named the demon for nothing. This fellow is a stinker, with a meaty flavor and slightly bitter finish. Le Demon du Midi is made in the Franche-Comte region of France and has a gooey, creamy texture and soft but fairly thick rind that gets in the way of the cheese a little bit. A crusty loaf of bread, some salami and a big red wine are just what you need to tame this big, bold cheese.

For all you francophiles out there, there are a couple of cheese sites you might want to check out. The first is fromages.com, an online cheese shop and well of information about French cheeses. Recently, I also stumbled upon Androuet, the online site for a well-known cheese shop in Paris. Although mostly written in French, it is possible to translate many of the pages into other languages.

Both sites list many types of French cheese that are not available in the U.S., making me realize how few french cheeses make it into cheese shops here. These sites make me drool with hunger for all the great cheese I'm missing!

Australia isn't known as a huge cheese producer, but King Island Dairy has made a name for itself with a wide selection of pretty delicious cheeses. I think their Smoked Cheddar is my favorite of the bunch, as much for its creamy texture as its savory flavor. The smokiness is just right, a little meaty and a little sweet. Great stuff on a sandwich or with some slices of apple.