Alternative 'foods' - the 'lab' approach to the modern world.

***Beware, this may be graphic to some in regards to process***

In a lab, where the boundaries of microbiology and culinary arts blend, a unique form of cheese comes to life. This cheese, known for its vivid dark brown and green hues, with striking yellow accents that resemble the appearance of 'pus,' is a product of an extraordinarily diverse microbial community.

The creation of this cheese begins with the gathering of a wide array of microorganisms. This includes not just the benign Lactobacillus found in traditional cheese making but also more exotic bacteria and fungi, each contributing to the cheese's complex characteristics.

Bacteria such as Pseudomonas contribute to the greenish hue through the production of pyocyanin, adding a layer of depth to the cheese's colour palette. These microbes, thriving in the moist environment of the cheese, produce compounds that result in its distinct, pungent odor.

Yeasts and molds, including varieties that are not typically associated with food products, play a crucial role in developing the cheese's unique texture and appearance. Some molds may introduce dark brown spots, while others contribute to the formation of yellowish 'pus-like' areas, adding to the cheese's unconventional appeal.

The inclusion of Staphylococcus strains adds to the complexity of the aroma, with some strains contributing to the formation of creamy, pus-like pockets within the cheese, enhancing its provocative visual and olfactory experience.

The fermentation process is carefully managed to encourage the growth and interaction of this diverse microbial community. The cheese is kept in specially designed chambers that mimic the conditions of the imagined belly button environment, maintaining the ideal humidity and temperature to foster the growth of these unique microbes.

As the cheese ages, the microbial action intensifies, transforming the initial milk base into a cheese that is a feast for the senses. The surface of the cheese becomes a tapestry of colours, with dark brown and green patches interspersed with bright yellow streaks. The texture varies from soft and creamy to slightly firmer areas, providing a tactile journey as intriguing as its visual appearance.

The final product is a cheese that defies expectations. Its aroma is intensely robust, with layers of scents that evoke a sense of curiosity and adventure. The taste is equally complex, offering a spectrum of flavours that challenge and delight the palate.

The cheese becomes a symbol of the extraordinary possibilities that arise when the traditional boundaries of science and art are crossed. It celebrates the beauty of microbial diversity and the transformative power of fermentation, inviting individuals to explore flavour in ways never before unknown to previous generations.

This approach, concentrating on 21st century methods, highlights the fascinating interplay between microbes and fermentation by highlighting a scenario that, while currently expanding, sparks curiosity about the microbial world's potential to transform and create.

How it's made:

Staphylococcus spp:

Smell: Staphylococcus bacteria can produce nutty and salty aromas and could contribute to the intense, pungent odors reminiscent of aged, traditional cheeses.

Texture: While primarily influencing smell, they could also affect texture by contributing to the cheese's creaminess or firmness depending on the specific strains and their metabolic activities.

Corynebacterium spp:

Smell: Known for contributing to strong, pungent odors in cheese, Corynebacterium could create a range of smells from musky to slightly animalic; enhancing the depth of aroma, adding layers of complexity.

Texture: Their presence might lead to a slightly crumbly texture, influenced by the breakdown of proteins and fats in the cheese matrix.

Brevibacterium linens:

Smell: This bacterium is often associated with washed-rind cheeses and can produce deeply pungent, earthy, and sometimes stinky aromas; Responsible for a signature, bold scent that is unmistakably robust.

Texture: B. linens contributes to the development of a sticky, moist rind, resulting in a cheese with a distinctively tacky outer layer and a soft, yielding interior.

Lactobacillus spp:

Smell: Lactobacillus strains are crucial for lactic acid production, contributing to tangy and sharp aromas. Producing a cheese with a pronounced tanginess, layered with subtle floral or fruity notes.

Texture: They play a significant role in curd formation by acidifying the milk, leading to a range of textures from smooth and soft to firm and sliceable, depending on the cheese type and fermentation conditions.

Pseudomonas spp:

Smell: In cheese making, Pseudomonas can be associated with off-flavors, but might add unexpected, perhaps earthy or grassy, dimensions to the cheese's aroma profile.

Texture: Their enzymatic activity could lead to softer textures or even contribute to a more liquefied rind area, adding a unique tactile experience.

Combining these bacteria could result in a cheese with a dark brown/green appearance, where the action of Brevibacterium linens and Pseudomonas spp. contributes to the vivid coloration and moist, tacky rind. The interior might display pockets of yellow, a result of enzyme activity and fat breakdown, contributing to both the visual and textural intrigue of the cheese. The olfactory experience would be a complex tapestry of sharp, tangy notes from Lactobacillus, deep pungency from Corynebacterium and B. linens, with nutty, salty undercurrents from Staphylococcus spp., creating a cheese that challenges and delights the senses in equal measure.

Inspired by real bacterial roles yet unbound by the constraints of cheese production, this approach to lab based food options showcases the incredible potential of microbial life to transform simple ingredients into something profoundly complex.