When it comes to cheese, the world is full of well-known varieties like mozzarella, cheddar, gorgonzola, emmental, and camembert. But there’s one cheese so unique it might just shock you. It’s called human bacteria cheese; as the name suggests, it’s made from bacteria harvested from the human body.
Excite, a Japanese media outlet, revisited this groundbreaking (and slightly unsettling) cheese that made waves worldwide in 2019.
Bacteria play a crucial role in the cheese-making process, particularly during aging. As bacteria break down proteins and fats, they create the distinctive flavors and aromas that make cheeses delicious. However, bacteria from the human body can also be used in cheese production, as they share similar components to the bacteria traditionally used to make cheese.
In 2013, American synthetic biologist Christina Agapakis and Norwegian scent expert Sissel Tras launched a bold project to create cheese from bacteria harvested from the human body. The duo collected bacteria from five celebrities’ belly buttons, armpits, and nostrils to create human bacteria cheese.
In May 2019, they showcased five varieties of this bizarre creation at the FOOD: Bigger than the Plate exhibition at London’s Victoria and Albert Museum. It was a moment that genuinely captured the intersection of science, art, and food.
The five celebrities who willingly provided bacteria from their bodies for the project were rapper Professor Green, chef Heston Blumenthal, Blur bassist Alex James, baker and food columnist Ruby Tandoh, and singer-songwriter Suggs.
The research team collected bacteria from their belly buttons, armpits, and nostrils using cotton swabs. From this bacteria, they successfully created five different types of cheese: mozzarella, Cheshire, Comté, Stilton, and cheddar.
The team inoculated fresh, organic whole milk (pasteurized at a low temperature) with the harvested bacteria to create the human bacteria cheese. The mixture was then incubated overnight at 37°C (around 98.6°F) to allow the bacteria to work their magic. The cheese was ready for tasting after the curds were filtered and solidified.
The Flavor: Subtle Body Odor, Unique Taste
While the cheese may look like any other familiar variety, its taste carries a subtle, distinct scent that is said to resemble the body odor of the bacteria donor. This unique flavor profile is, if not a bit unsettling.
Naturally, the concept of human bacteria cheese has sparked a mix of reactions online. Some netizens reacted with humor and curiosity, saying things like, “I love cheese, but I can’t eat that,” “It might actually taste surprisingly good,” and “Is there really a need to make cheese this way?”
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