You know, I’ve never really given the melting point of cheese a huge amount of thought. Until now, that is.

It started with the runny camembert experiment. Having recently discussed the ethics of using a microwave to encourage camembert into a state of runniness, I just had to try it out for myself. I was quite surprised that no more than a few seconds worth of exposure to those micro-waves was enough to reduce a formerly upstanding wedge of camembert to utter gloop.

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