Cheese
From Science Encyclopedia
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Cheese is a chemical element which has the symbol CHE, and the atomic number 7.5. Elemental cheese in it's native form is a tasty white somewhat pliant solid. In nature, it can be found as the pure element or in a variety of other forms like cheddar, swiss, havarti, and gouda. It is an essential element for most organic sustenance, particularly that which is needed by humans. Commercial uses for cheese are primarily as either a mortaring agent, coagulant, insulator, taste modifier, or topping in different kinds of food.
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Notable characteristics
When cold, or at room temperature, cheese is a soft dull white solid. Elemental cheese has a muted but delicious smell. When heated, cheese tends to melt into what most would describe as a gooey blob. Most cheese is insoluble in water, but has a surprisingly efficient solubility in food (which bonds to it at the molecular level).
In it's molten state, cheese becomes a thick viscous substance. Fat Americans can observe the dynamic properties of molten cheese whilst pouring it over a plate of nachos. Fondueing might be the option for you if you are European - particularly if you like ABBA.
Oudour
French cheese has a fairly distinctive odour, resembling old socks and dead vaginas.
Compounds
Chedder cheese
Sharp Chedder Cheese
Swiss cheese
Harvarti
Harvarti - with dill
Ghouda - jesus christ, who raped the word gouda here?
Smoked Ghouda -jesus, once more.
Farmer's cheese
Limburger cheese
Parmesan cheese
Mascarpone cheese
Goat's cheese
Mozarella cheese
Provalone
Pepperjack cheese
Monterey jack
Gloucester cheese
Brie
Trivia
Most of the Moon is made from cheese........and helium 3
Cheese In a Can contains approx 0% cheese.
