As many of our regular readers may have gleaned from past posts, we here at Consumerist HQ are pretty big fans of cheese. Grill it in a sandwich, melt it atop a pile of hamburgers, sleep with it under a pillow — basically any way you want to enjoy any kind of cheese is A-OK with us. But scientists using microbes from skin to make cheese might’ve passed a line we cannot step across. [More]
