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The Power of Two

Cheeseology

Published February 12, 2014 11:57 AM by Eleanor Wolfram
I don't think there's a person in my entourage who eats burgers without cheese. Cheese is a "must have" commodity. We never leave home without it.

The following bullets only support the value of cheese on planet earth. Cheesy facts include:

  • Mention of cheese traces back to ancient Greek Homer's Odyssey Cyclops myth.
  • To date there are more than 250 varieties of cheese known to man.
  • Worldwide cheese consumption has triple over the past 3 decades.
  • An average person eats a minimum of 25 pounds of cheese annually.
  • Cheese is valued for its portability, long life, protein and calcium.
  • Allegedly cheddar, mozzarella and American cheeses can help prevent tooth decay.

As you can see cheese is important and undoubtedly will be important in the future.

Cheese is so well loved and  vital that some "creative" researchers collaborated to create fermented cheese smells -- not from milk products -- but instead from microbes harvested from some parts of the human body.

Yes you read that right.

Christina Agapakis a post doctorate student out of the University of California Los Angeles and  Sissel Tolaas a artist/scent researcher/artist constructed cheeses using microbes harvested from human beings. Microbes from donors' bellybuttons, mouths, tears and skin were collected.

The manufactured cheese was not meant for human consumption.  Instead the "Self-made" work was just one of many collections on display at in the Grow Your Own synthetic biology exhibition title "Self-made" in the, a new exhibition on, at the Science Gallery at Trinity College in Dublin up through January 14, 2014.

To Agapakis and Tolaas' credit visitors thus far to the exhibit state that the smell of the variety of cheese they created from human specimens smell just like typical cheese.

posted by Eleanor Wolfram

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