from art by Susan Wilkinson on unsplash.com
at some point the mechanics of the cheese come into play, and what starts out as a faster stream of a continuous connected bead of cheese foam will begin to break apart into a cheese sputter, then a cheese spritz, and eventually a sort of atomized cheese ... SaltySalticid addresses the practical and theoretical issues of faster Easy Cheese in Literaryhero's Ask Metafilter question
