4 thoughts on “The Wisconsin Cheese-Cutting Laser

  1. 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.

  2. 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

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