We've already established that cheese-making is a pretty disgusting process, what with the traditional process of deriving enzymes from calf bile. But one group of researchers has tried getting the bacteria necessary for the cheese-making process from an even more unusual source: the human body. They've explored the microbial diversity of the human ecosystem—and the relationship between the human body and our food—by seeing what flavors of cheese our bacteria produce.
Kinja is in read-only mode. We are working to restore service.