{"id":214910,"date":"2025-05-28T01:11:14","date_gmt":"2025-05-28T06:11:14","guid":{"rendered":"https:\/\/lifeboat.com\/blog\/2025\/05\/friction-variation-creates-tete-de-moines-signature-cheese-flowers"},"modified":"2025-05-28T01:11:14","modified_gmt":"2025-05-28T06:11:14","slug":"friction-variation-creates-tete-de-moines-signature-cheese-flowers","status":"publish","type":"post","link":"https:\/\/lifeboat.com\/blog\/2025\/05\/friction-variation-creates-tete-de-moines-signature-cheese-flowers","title":{"rendered":"Friction variation creates T\u00eate de Moine\u2019s signature cheese flowers"},"content":{"rendered":"<p><a class=\"aligncenter blog-photo\" href=\"https:\/\/lifeboat.com\/blog.images\/friction-variation-creates-tete-de-moines-signature-cheese-flowers.jpg\"><\/a><\/p>\n<p>T\u00eate 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.<\/p>\n<p>The unusual way T\u00eate de Moine forms wrinkles when shaved, piqued the interest of a team of physicists who, <a href=\"https:\/\/journals.aps.org\/prl\/abstract\/10.1103\/PhysRevLett.134.208201\" target=\"_blank\">in a study<\/a> published in <i>Physical Review Letters<\/i>, set out to investigate the physical mechanisms behind these intricate shapes.<\/p>\n<p>Similar morphogenetic patterns can be observed in the frilly edges of leaves, fungi, corals, or even torn <a href=\"https:\/\/phys.org\/tags\/plastic+sheets\/\" rel=\"tag\" class=\"\">plastic sheets<\/a>, but the mechanisms that explain the similar shapes in these materials fail to account for the distinctive physical properties of <a href=\"https:\/\/phys.org\/tags\/cheese\/\" rel=\"tag\" class=\"\">cheese<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>T\u00eate 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 [\u2026]<\/p>\n","protected":false},"author":427,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[412,219],"tags":[],"class_list":["post-214910","post","type-post","status-publish","format-standard","hentry","category-genetics","category-physics"],"_links":{"self":[{"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/posts\/214910","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/users\/427"}],"replies":[{"embeddable":true,"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/comments?post=214910"}],"version-history":[{"count":0,"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/posts\/214910\/revisions"}],"wp:attachment":[{"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/media?parent=214910"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/categories?post=214910"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/tags?post=214910"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}