Human Cheese is a socio-technical and economic system for sourcing, making and distributing human cheese, positioned as a real commodity. Sourcing human milk via the internet, making cheese in my kitchen, and adopting the storytelling practices of small-scale artisanal food brands, Human Cheese culminates in The Lady Cheese Shop: an installation that presents ethically sourced, locally made cheeses made from ‘the original natural food’ – human milk.
Three delicious human cheeses are available (made from the milk of three different women), accented with delectable food pairings inspired by the cultural and microbial terroir of each cheese. Two cheeses made from local New York milk (Chelsea and Midtown), one imported milk (Wisconsin). Milk was purchased and donated via internet/FedEx and in person. In the face of uncertain bodily, technological and food futures, Human Cheese aims to provoke a space for discourse around norms and practices with regards to food production, emerging bioavailabilities, and the commodification of bodies.
Adopting the storytelling practices of small-scale artisanal food brands, Making Human Cheese was projected in the back room of The Lady Cheese Shop, portraying how human cheese is made, and where the milk comes from. The clean aesthetic of the narrative constructed by The Lady Cheese Shop brand is contrasted with the participating milk source’s voice depicting the messy lived experience of physically, emotionally and politically making human cheese.
DP: Wesley Wingo
Co-Producer: Samuel Baumel