Rosettes made by scraping Tête de Moine, or “monk’s head,” cheese result from variations in the friction between the blade and the cheese.

Tête de Moine, a semi-hard Swiss cheese that often finds its way onto charcuterie boards and salads, not only brings a rich, ...

The results showed that there was a variable friction between the core and the edge of the cheese wheel, because the core stayed fresher during the ripening process. Because the harder outer edge had ...

In this week’s Science for All newsletter, Priyali Prakash explains the physics behind rosettes of Tête de Moine Swiss cheese ...

Yescas suggests removing any plastic-wrapped cheese from its plastic immediately, and lightly scraping the cheese to get rid of any microplastic particles or slimy residue from the surface.