More cheese, Gromit? This came from a properly peer-reviewed scientific article, but I'm still amazed anyone could publish it with a straight face. It's a "texture map" of different cheeses, comparing their fracture stress and fracture strain. Jolly useful for the cheese enthusiasts out there, I'd say. #Cheese #Physics
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@helenczerski I like it. I'd like it more if it included provolone, gorgonzola, edam, romano, limburger, brie, parmesan, and fontinella.
