Artisanal Cheeses Created From Human Body Bacteria Samples
Selfmade explores the art and science of cheesemaking.
Christina Agapakis and Sissel Tolaas have created a unique installation that explores microbial ecology. Selfmade is a series of “microbial sketches” that takes a closer look at art-science by using cheese as a medium. Every cheese is different and is grown from a sample of the human body, for example swabs from hands, feet, noses, and even armpits.
The samples are then inoculated into fresh, pasteurized whole milk and incubated overnight in a controlled warm temperature. The milk curds are then strained and pressed to produce unique smelling cheeses.