Bacteria from personalities including artist Olafur Eliasson, curator Hans Ulrich Obrist and chef Michael Pollan have been used to make human cheese as part of an exhibition about synthetic biology in Dublin.
American scientist Christina Agapakis and Norwegian scent expert Sissel Tolaas collected bacteria from Obrist's nose, Eliasson's tears and Pollan's belly button and used them to make the artisanal dairy products.
"We are presenting a set of cheeses made using bacteria from the human body," Agapakis told Dezeen. "Everybody has a unique and diverse set of bacteria living on their skin that can be amplified using techniques from microbiology and grown directly in milk to form and flavour each cheese."
The project, called Selfmade, features eleven cheeses in total, made from bacterial cultures harvested from the skin of artists, scientists, anthropologists, and cheese makers using sterile cotton swabs that were sent to the donors.