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.

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