So, it looks like the University of Wisconsin has developed a laser for slicing cheese.
Let the jokes commence.
4 thoughts on “The Wisconsin Cheese-Cutting Laser”
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So, it looks like the University of Wisconsin has developed a laser for slicing cheese.
Let the jokes commence.
Comments are closed.
Hm. I suppose if it had to happen anywhere… I’m torn between guffawing in uncontrollable laughter and a renewed appreciation for the role the commercial market can play in scientific development. See, now we know that a 355nm beam will burn the proteins in mild cheddar cheese, but a 266nm won’t. And we didn’t know that before!
I suppose it would be different for a softer cheese like brie.
That’s a good question, actually. Would the wavelength be the same because the proteins are similar, or would the structure and hardness of the cheese matter?
~chris, who can’t believe he wonders these things
No, no! Focus on the art that is now possible. Ah, cheese sculptures….
I bet most cheese sculptors* will still prefer hand tools. More control that way.
* http://www.woxy.com/gallery/sculpt_2.html