Does anyone know of a suitable method for measuring fibrousness in cheese ?

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Gary Morley

hi Daniel - strange question!

In brief.. no.

However have you possibly tried melting the cheese and measure the force on the viscometer as it re-sets/hardens?

I am guessing as it sets it contracts and perhaps the "tug" of the setting cheese on the meter may give a reproducible reading?

You would have to control for temperature and volume of cheese and volume of container I would imagine....

Sorry I can't be more help

Gary