Kamil Perry
It's a well-known fact that some cheeses smell like feet. But did you know that there's a type of cheese that is actually made from human foot bacteria? This cheese is the brainchild of scientist and scent expert duo Christina Agapakis and Sissel Tolaas, who set out to make a series of microbial sketches reflecting an individual's microbial landscape in a unique cheese. The process involves taking swabs of bacteria from various parts of the human body, including the mouth, toes, navel, and even tears, and adding them to milk to create a cheese that carries a unique bacterial signature. While the idea of human cheese may seem intriguing, Agapakis has stated that these cheeses are not for human consumption and are meant to spark conversations about our relationship with bacteria and challenge our notions of good and bad smells.
| Characteristics | Values |
|---|---|
| Cheese made from foot bacteria | Yes |
| Edible | No |
| Purpose | To challenge how we think about bacteria and to inspire new conversations about our relationship with the body and bacteria |
| Bacteria source | Human foot, armpit, belly button, mouth, and tears |
| Number of cheeses made | 10-11 |
| Bacteria collection method | Swabs |
| Bacteria growth method | Petri dishes |
| Cheese-making process | Bacteria added to milk |
| Cheese odor | Unique, not necessarily resembling the odor of the donor |
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What You'll Learn
The process of making foot cheese
The idea of making cheese from foot bacteria may seem bizarre, but it has been done by scientists and scent experts to challenge perceptions of bacteria and odour. While the cheese created from foot bacteria is not meant for human consumption, the process of making it is similar to that of traditional cheese-making.
Firstly, bacteria are collected from the human foot, typically using swabs or samples from volunteers. This bacteria are then grown in a laboratory setting, such as in petri dishes. The bacteria are combined with milk, which is rich in fats and proteins that the bacteria can feed on. This mixture is then left to coagulate, which can be aided by adding lactic acid, bacteria, or enzymes. Heat can also be applied to speed up the process.
Once the milk has coagulated, it separates into curds (casein) and whey. The curds are then strained and placed into a cheese mold to give them shape. At this point, the cheese could be eaten, but it is often aged to develop a more complex flavour and odour. The ageing process can be done in a variety of ways, such as cave ageing.
The resulting cheese made from foot bacteria has a unique odour that reflects the microbial landscape of the individual from whom the bacteria were sampled. While it may not be pleasant to imagine, the process of making foot cheese is a fascinating blend of art and science, sparking conversations about the human body, bacteria, and our relationship with food.
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The smell of foot cheese
The idea of making cheese from human foot bacteria may seem bizarre, but it is indeed possible. In an exhibition in Dublin, Ireland, scientist Christina Agapakis and scent expert Sissel Tolaas presented a unique project called "Selfmade." They crafted a series of "microbial sketches," portraits reflecting individuals' microbial landscapes in the form of cheese. The cheese was made using bacteria from various parts of the human body, including the mouth, toes, navel, and even tears.
The process of creating these cheeses involved collecting bacteria samples from donors and growing them in petri dishes. Each sample was then added to milk to create the cheese. The resulting cheeses had a unique set of microbes that contributed to their distinct odors. While each cheese carried a unique bacterial signature, Agapakis noted that the smells did not mimic the odor of the donors.
The purpose of the "Selfmade" exhibit was to challenge perceptions and spark conversations about our relationship with bacteria and our bodies. The cheeses were not intended for human consumption but rather as a thought experiment. The creators wanted to highlight the connection between the bacteria on our bodies and the bacteria in the food we eat, particularly in cheeses.
In conclusion, the smell of foot cheese is an intriguing and unique aspect of the "Selfmade" project. While the cheeses may not be suitable for consumption, they serve as a thought-provoking exploration of the intersection between microbes, bodies, and food. The distinct odors of these cheeses highlight the complex relationship between bacteria and odor, inviting us to reconsider our perceptions of "good" and "bad" smells.
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The taste of foot cheese
Foot cheese is an innovative concept that challenges the traditional process of cheese-making by incorporating human foot bacteria into the mix. The result is a unique cheese with an intriguing taste and aroma that sparks curiosity and contemplation.
The idea of creating cheese from foot bacteria was conceived by biologist Christina Agapakis and scent expert Sissel Tolaas. They collaborated on a project called "Selfmade," which debuted at an exhibition in Dublin, Ireland. The project aimed to explore the intersection of smell, microbes, and our relationship with our bodies.
The process of making foot cheese involves collecting bacteria from human feet, armpits, mouths, belly buttons, and even tears. These bacteria are then combined with milk, which serves as the base for cheese-making. The milk is coagulated, and the curds and whey are separated, forming the foundation of the cheese.
So, what does foot cheese taste like? While the creators of this unique delicacy did not intend for it to be consumed, those who have dared to take a bite describe a complex sensory experience. The cheese made from foot bacteria is said to have a strong odour, reminiscent of "yeast, ocean salt, sour old cheese, and feet." The taste is likely to be equally robust and pungent, with hints of the flavours that contribute to its unique aroma.
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The purpose of foot cheese
Foot cheese is not your typical cheese. It is not made for eating but rather for thinking and sparking conversation. The purpose of foot cheese is to challenge the way we think about bacteria, our relationship with our bodies, and our attitudes towards odours and microbes.
Foot cheese is crafted from bacteria found on the human body, including the feet, armpits, mouth, belly button, and even tears. Each cheese carries a unique bacterial signature, resulting in a distinct odour. The process of creating foot cheese involves taking swabs of these bacteria, growing them in petri dishes, and then adding them to milk. While the resulting cheese may not smell like the person it came from, it certainly carries a unique scent.
The idea of making cheese from human bacteria came about through the collaboration between biologist Christina Agapakis and scent expert and artist Sissel Tolaas. Their project, called "Selfmade," debuted at an exhibition in Dublin, Ireland and featured a series of "microbial sketches" that reflected an individual's microbial landscape in cheese form.
Through their work, Agapakis and Tolaas aimed to highlight the human body as a superorganism and the fact that our food can host living organisms too. They wanted to challenge the notion of "good" and "bad" bacteria and smells, and how these perceptions shape our interactions with bacteria in our daily lives. By presenting the public with cheese made from human bacteria, they hoped to spark discussions and encourage people to question their relationships with their bodies and the microbes that live on them.
In conclusion, the purpose of foot cheese is not to provide a new culinary delight, but rather to serve as a thought-provoking medium that challenges societal norms and perceptions surrounding bacteria, odours, and the human body. It is a unique and creative way to engage people in conversations about the microbial world that surrounds us and our complex relationships with it.
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The ethical implications of foot cheese
The notion of creating cheese from foot bacteria is an intriguing concept that raises several ethical considerations. While it may spark conversations about the human relationship with bacteria and challenge the perception of "good" and "bad" bacteria, there are also potential implications related to health, culture, and the perception of food.
Firstly, health risks are a significant concern. As noted by biologist Christina Agapakis, the process of making foot cheese is not standardized, and consuming such cheese may pose health risks. The potential for foodborne illnesses or adverse reactions to the bacteria cannot be overlooked. This is especially pertinent when considering the consumption of cheese made from bacteria originating from the human body, which may evoke psychological and emotional responses in consumers.
Secondly, the cultural implications of foot cheese are noteworthy. In many societies, there is an emphasis on total antisepsis, or extreme cleanliness, which can create a sense of discomfort or aversion to the idea of consuming bacteria-laden foods. This tension between the biological reality of microorganisms and the cultural norms of cleanliness can lead to ethical dilemmas, especially when considering the potential impact on public health and perceptions of hygiene.
Additionally, the perception of food and its sources is challenged by foot cheese. The idea of consuming a product derived from human body parts can evoke feelings of disgust or unease. It raises questions about the boundaries of acceptable food sources and the role of microbial cultures in our diets. The ethical implications of consuming foot cheese, or any food derived from unconventional sources, warrant careful consideration to balance the potential benefits with societal norms and health risks.
Furthermore, the impact on the dairy industry and animal welfare is another ethical dimension to consider. Foot cheese, if widely accepted, could reduce the demand for traditional dairy products, potentially affecting dairy farmers and the broader industry. Additionally, the use of bacteria from human feet challenges the notion of exploiting animals for food, raising questions about the ethics of animal agriculture and the potential for more sustainable and ethical food sources.
In conclusion, while foot cheese may offer an interesting perspective on the human relationship with bacteria and our understanding of food sources, it also presents ethical challenges related to health, culture, and societal norms. The balance between embracing microbial diversity and ensuring safe and culturally acceptable food practices is a delicate one that requires careful navigation.
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Frequently asked questions
No, cheese made from foot bacteria is not meant for human consumption.
The project, called Selfmade, was created by scientist Christina Agapakis and scent expert Sissel Tolaas to challenge the way we think about bacteria.
Bacteria from the human foot, belly button, and armpit are collected using swabs and grown in petri dishes. The samples are then added to milk to create the cheese.
Each cheese has a unique smell depending on the microbes of the donor, but they are described as smelling "funky".
