This was kind of a fun study of some cheese I bought when my girlfriend and I visited the farmers' market by Lavell Edwards Stadium today. I had been looking for an opportunity to study sub surface scattering ( [Readin' Words], [Video]), and this seemed like the perfect subject to work with in a controlled setting. Lol I know normal people buy cheese to actually eat it, but ;) Placing a light directly above the cheese, I was able to see the light's effects on the material at various textures and depths. Best of all, because of the uniform consistency of the cheese, the smooth surface of the cut, and having the light angled from behind, I could see exactly how deep the light was penetrating and how it changed the color temperature. Ok, enough nerd talk ;)
The guy at the farmers' market said that the cheese comes from a sheep, and as I recall the particular variety starts with a d . . . Derby? Daphnia? Delouse? [Link] Daddy Long Legs? I suppose it wouldn't be daddy long legs cheese if it comes from a sheep, would it? Ha . . . everyone knows daddy long legs cheese comes from daddy long legs. Like, seriously.
So, we did eventually eat the cheese, in a lovely meal my girlfriend cooked with pasta and peaches of all things, which turns out to be a really good idea. Like, no joke :) However, my highly cultured better-half (who knows some pretty cool Frenchy words about cheese) had to explain to me that you do not eat "le croüte", or the crust of the cheese, because that is basically mold.
P to the somewhat related S:
An interesting video about the visual aspect of food- [Link]