Belly button cheese refers to an experimental and artistic form of natural rind cheese created using bacteria sourced directly from the human body, including the belly button. This unique endeavor explores the diverse microbial communities residing on human skin and their potential contribution to the complex flavors and textures of cheese. It is not a commercially available food product but rather a demonstration of the fascinating interplay between microbiology and food science.
The Concept Behind Human-Sourced Cheese
The idea behind using human-sourced bacteria for cheesemaking stems from the understanding that the distinctive characteristics of many traditional cheeses are developed by specific microbial cultures. This project pushes those boundaries by using the human microbiome as a novel source for these cultures.
Key aspects of this innovative approach include:
- Microbial Diversity: The human body is home to a vast array of bacteria, many of which are similar to those found in conventional cheesemaking environments.
- Natural Rind Formation: Just as traditional cheese rinds are shaped by ambient microbes and added cultures, these human-derived bacteria contribute to the development of unique natural rinds.
- Artistic and Scientific Exploration: This project serves as both an art installation, prompting reflection on our relationship with microbes, and a scientific inquiry into microbial ecology.
Notable Participants
Specific individuals have contributed their personal microbiomes to create these distinctive cheeses, showcasing how individual biology could theoretically influence food production:
| Contributor | Bacteria Source | Contribution to Cheese |
|---|---|---|
| Michael Pollan | Belly Button | Provided bacteria for a unique natural rind cheese. |
| Ben Wolfe | Toes | Provided bacteria for a unique natural rind cheese. |
These contributions highlight the deeply personal and potentially variable nature of "belly button cheese," with each batch offering a distinct microbial signature from its human donor. The resulting cheeses exhibited a wide range of aromas and characteristics, underscoring the individuality of human microbial profiles.
