Comments on: The Wisconsin Cheese-Cutting Laser https://globalspin.com/2004/01/the-wisconsin-cheese-cutting-laser/ a glimpse into the tiny mind of Chris Radcliff Sat, 01 May 2010 03:53:44 +0000 hourly 1 http://wordpress.org/?v=3.8 By: Chris https://globalspin.com/2004/01/the-wisconsin-cheese-cutting-laser/comment-page-1/#comment-256 Thu, 15 Jan 2004 20:54:11 +0000 http://globalspin.com/wp/2004/01/13/236/#comment-256 I bet most cheese sculptors* will still prefer hand tools. More control that way.

* http://www.woxy.com/gallery/sculpt_2.html

]]> By: Deana https://globalspin.com/2004/01/the-wisconsin-cheese-cutting-laser/comment-page-1/#comment-255 Thu, 15 Jan 2004 00:52:01 +0000 http://globalspin.com/wp/2004/01/13/236/#comment-255 No, no! Focus on the art that is now possible. Ah, cheese sculptures….

]]> By: Chris https://globalspin.com/2004/01/the-wisconsin-cheese-cutting-laser/comment-page-1/#comment-254 Wed, 14 Jan 2004 18:44:36 +0000 http://globalspin.com/wp/2004/01/13/236/#comment-254 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

]]> By: Karen https://globalspin.com/2004/01/the-wisconsin-cheese-cutting-laser/comment-page-1/#comment-253 Wed, 14 Jan 2004 17:08:36 +0000 http://globalspin.com/wp/2004/01/13/236/#comment-253 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.

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