Tête de Moine, a semi-hard Swiss cheese that often finds its way onto charcuterie boards and salads, not only brings a rich, nutty and creamy flavor, but also adds a dramatic flare to the presentation. Instead of slicing, this cheese is shaved into delicate rosettes using a tool called a Girolle whose rotating blade gently scrapes thin layers of cheese into ruffled curls. These pretty cheese flowers are known to enhance the flavor and texture due to their high surface-to-volume ratio.
The unusual way Tête de Moine forms wrinkles when shaved, piqued the interest of a team of physicists who, in a study published in Physical Review Letters, set out to investigate the physical mechanisms behind these intricate shapes.
Similar morphogenetic patterns can be observed in the frilly edges of leaves, fungi, corals, or even torn plastic sheets, but the mechanisms that explain the similar shapes in these materials fail to account for the distinctive physical properties of cheese.
