Now that you’ve seen human tears up close and personal, you want to eat them. Right? American scientist Christina Agapakis and Norwegian scent expert Sissel Tolaas seem to think that’s a fantastic idea. Taking a love for stinky cheeses to a whole new level, they collected bacteria from the nose of one Hans Ulrich Obrist (a curator), the tears of artist Olafur Eliasson, and some belly button fuzz from chef Michael Pollan and used them to make “artisanal dairy products.” Aren’t you super hungry right now?
Cheese made from chef Michael Pollan’s belly button bacteria
Cheese made from microbiologist Ben Wolfe’s toe microbes
Cheese made from food writer Michael Pollan’s belly button bacteria