Help yourself. Eat as much as you like. Christina Agapakis can make more cheese for you. She uses bacteria from the human body to produce cheese starter cultures:
Swabs from hands, feet, noses, and armpits were inoculated into fresh, pasteurized, organic whole milk and incubated overnight at 37° Celsius. The milk curds were then strained and pressed, yielding unique smelling fresh cheeses.
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