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: 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

(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

😛