My reaction as a soil scientist:
No, please, free me from this. Because in my head I’m super annoyed at how well this seems to work and I need rescuing from an expert.
You are not gonna get Brie when you add enough goat cheese to grated Parmesan.
Not with that attitude
It probably works for you because the triangle is legit and used heavily in soil science.
Stuff closer to a corner is more closely related to the main particle size (sand, silt or clay). What I don’t like about this meme though is that things like ‘grated parmesan’ should be right next the Parmesan-blahblah-im-too-lazy-to-spell-it
Neat, now I can design foundations for a moonbase.
How do you interpret this?
Mozarella loam contains how much silt, sand and clay?
Follow the lines that match the angles of the numbers.
But which way? I can go to two different ways towards a side
On any particular side there are two lines that connect to each number. But you follow the line alighted with the number on that axis towards whatever point inside the triangle.
Go from the axis to the point instead of the point to the axis.
Although, you can still figure out which line is for which axis based off the angle of the number.
For example, the numbers for clay are horizontal and are associated with the horizontal lines.
Ah, okay, the “angle of the number” part helped. It makes sense now.
Mozzarella/loam is ~20-50 sand, ~30-50 silt and ~10-30 clay - pay attention to the angle of the numbers and follow the diagonal lines. The center of the triangle has to be 33/33/33
Clay is read horizontally left to right, sand is read diagonally bottom right to top left, and silt is read diagonally top right to bottom left. So, the center of the mozzarella zone would be about 20% clay, 40% sand, and 40% silt.
Why would grated parm be different from parm regianno?
I love me some
cottage cheeseloamy sand.Nerds
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You Americans are funny. There is no real cheese in the diagram.
Parmigiano Reggiano and Brie are pretty legit I would say.
I hate the term “Swiss Cheese” though. There are loads of sorts of cheese here in Switzerland. None are called just “Swiss Cheese”. If they mean Emmentaler they should just say so.
Too many syllables.
Just saying, we’re idiots over here, and in any case Emantaller cheese sold as Swiss in the US install made here.
I am totally missing things like Appenzeller, Grujere or as you said Emmentaler. There is a giant category of cheese and nobody would ever call that Swiss.
But also camembert is missing. Yes brie is legit but is by far not as good and important as a camembert made of unpasteurized milk.
My brother in Christ, you have not had real good cheese until you have had extra sharp Vermont Cheddar.
I can’t hear you over the sizzling of my pasteurized process cheese as it melts so well.
