Christina Agapakis and Sissel Tolaas have produced cheeses using microorganisms taken from the human body, at the level of hands, feet, nose and armpits.
The microbiological swabs were sown and replicated in culture media based on fresh pasteurized whole milk, then used for curdling.
From the sensorial and microbiological analyzes the two scholars have been able to demonstrate profound analogies between the smell of some cheeses and the smell of feet (or of armpits), also from the microbiological point of view.
Indeed, cheeses and human bacterial flora share similar microbial populations.
