The Unusual Scent of Human Cheese: More Than Just a Smelly Toe Issue

Have you ever heard of human cheese and wondered what it smells like? It turns out that the concept of human cheese is more intriguing and unconventional than one might initially imagine. While the idea might sound bizarre, it involves a fascinating blend of biology, art, and science. Let's delve into the real and metaphorical world of human cheese and uncover its unique scents and origins.

Unconventional Cheese Making

When we think of cheese, our minds immediately conjure images of dairy products from cows, goats, and sheep. However, the idea of cheese being made from human breast milk is not as far-fetched as it sounds, at least from a scientific perspective. Cultures have long practiced cheese-making, but human milk has not traditionally been used due to its composition. Human milk, while delicious, does not contain the necessary protein and fat content to form the curds needed for cheese. Therefore, while theoretically possible, cheese made from human milk would be more akin to a curious experiment than a practical recipe.

The Sweetness of Human Milk

Even if we were to take a significant leap of imagination, human cheese could very well be sweet, akin to the milk left in a bowl after eating sugary cereal. Sweet cheeses do exist, such as Gjetost from Norway, but a cheese made from human milk would be quite unique. In practice, this type of cheese would likely be more suitable as yogurt, which requires less stringent conditions to form. It's worth noting, however, that the sweet taste of human milk might not be the most appealing characteristic of the cheese.

Microbiome and Scent

The true fascination with human cheese lies not in its taste or scent but in the process behind it. Biologists and artists have taken a step further and actually produced cheeses using bacterial cultures found on human bodies. The choice of bacteria is crucial as it ultimately determines the type of cheese that develops. Cheesemakers at the Open Cell bio lab in London collected bacteria from celebrities' body cavities such as armpits, ears, noses, and belly buttons. These bacteria were then grown in Petri dishes and selected for cheese-making.

One particularly intriguing cheese was made from the bacteria found on the armpit of Alex James, the bassist of the band Blur, and resulted in a Cheshire cheese. The runner-up in a human cheese competition used bacteria from her own face to create Stilton cheese. This process is reminiscent of the traditional cheese-making method, where cultures of bacteria and mold are used to transform milk into different varieties of cheese.

Smell and Origin of the Cheese

Perhaps the most intriguing aspect of human cheese is how it smells. While the bacteria used to make it comes from different parts of the body, these bacteria can produce a variety of scents, including those reminiscent of sweaty feet or armpits. In fact, the cheese does not necessarily smell like the person from whom the bacteria was taken. This fact is perhaps the most reassuring and highlights the complexity of the human microbiome.

Conclusion

The idea of human cheese is a fascinating blend of creativity, science, and culinary innovation. While not something you would encounter in a typical cheese store, it has been the subject of artistic and scientific exploration. From sweet, yogurt-like cheese to those that smell like armpit or feet, human cheese highlights the diverse and often surprising nature of the microbial world. Whether you find the concept disgusting or intriguing, it certainly opens up new perspectives on cheese making and the human body.