Helen CzerskiFeb 26, 2023

My column about the physics (rheology, really) of cheese, why it's so hard to slice and why cheese wire might actually be useful is now online here (paywall): https://www.wsj.com/articles/why-its-so-hard-to-slice-cheese-9c854653

Main lesson: the overwhelming majority of cheese science is entirely driven by the question of how cheese melts, for the specific purpose of improving pizza. The literature itself admits this I hope pizza aficionados everywhere appreciate what Science is doing for them! #cheese #physics #CheeseWire

Why It’s So Hard to Slice Cheese

The more pressure a knife puts on a block of cheese, the more its unique molecular structure pushes back

The Wall Street Journal
Show threadReneeFeb 26, 2023

(5/5) “The advantage of a (#cheese)wire is that you can apply pressure only at the edge of the cut without all the extra friction & without squashing the cheese 🧀 so much that it becomes stiffer & harder to cut.

…Cutting cheese with a wire is a neat solution to the #physics problem of how to create a sharp, smooth cut in a resistant #proteinmesh.”

#HelenCzerski, #WSJ, #EverydayPhysics #CheeseScience #CheeseWire #CheeseCutter #Cheesy

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