Whether paired with a nice red wine or atop a humble burger, cheese can be a delicious treat for any occasion.

But it is not, perhaps, the ideal material to use in printing – unless you are a team of nutritional scientists.

One intrepid group of researchers used 3D-printing to create a cheese that is softer, springier and more fluid when melted than processed varieties.

And the cheese could provide valuable insight for engineers who are still developing materials for 3D printing.


Cheese that was 3D printed was 45 per cent to 49 per cent softer than the untreated processed cheese.

They also discovered that 3D-printed cheese was a little darker in colour, a bit springier and more fluid when melted.

It melted at about the same temperature as untreated cheese.


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