I said this series would be cheesy, didn't I? But seriously -- isn't cheese great? Today I helped Allison with an experiment for her upcoming science fair. We put 6 different kinds of cheese on bread and put them in the oven for different lengths of time at different temperatures to test how much each would stretch. We held a tape measure next to the bread and pulled the cheese upward with a pointy knife until the cheese broke. Findings include the following earth-shattering facts:
- Cheese slices (process cheese) do not stretch very well, and they burn easily.
- Extra-old cheddar gets very soft and runny but is not very stretchy.
- Mozzarella will stretch at least six inches when heated at 425 degrees for 10 minutes.