I know we can all laugh about it now, but in which year did conventional wisdom take its rightful place on this matter?
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actually the moon is made of cheese, it consists of several layers:
the first layer - a parmesan crust, here the cheese is kept flaky by constant lunar wind, this creates the dusty layeron the surface, and underneath there is a rock hard parmesan crust
the subterra level is made from a crumblier wensleydale which is much softer than the parmesan layer, however moon cheese miners often complain about drills getting jammed up with the cheese, and thus its not uncommon to leave the cheese to go stale before mining past it. 5-20 km deep.
the majority of the moon, is made up of cheddar, stretching down several hundred kilometers, with the most mature cheese at the top, getting milder lower down. extra mature cheese is mormed in wensley pockets (discovered by victor von wensley, and after which wensleydale is named) which form where the sub terra layer is thin.
edam cheese can be found as wax covered nuggets in the cheddar, the wax protects it from the maturing effects of cheddar, and adds a smoky flavour, other cheesescan be found as similar nuggets in the cheddar layer:
smoked cheeses:- low in the cheese, 0-20km gain their smoky flavour from air pockets in the molten core
brie and other soft, rinded cheeses form higher in the cheddar layer, approx 50-200km when bacterial pockets expand and fill with cheese.
goats cheese can form caverns in the cheddar, as the cheese condenses down to a sphere roughly 2m wide, the caverns can be several kilometers in diameter, and form as the cheese is crushed into a sphere
the core is made from a molten camembert which leads up to the surface making cheesecanoes. the 'lava' forms a froth at the tip of the cheesecano which gives an ideal environment for bacteria, which forms blue cheese. this is very hard to collect as it can only be harvested from active cheesecanoes.
the first layer - a parmesan crust, here the cheese is kept flaky by constant lunar wind, this creates the dusty layeron the surface, and underneath there is a rock hard parmesan crust
the subterra level is made from a crumblier wensleydale which is much softer than the parmesan layer, however moon cheese miners often complain about drills getting jammed up with the cheese, and thus its not uncommon to leave the cheese to go stale before mining past it. 5-20 km deep.
the majority of the moon, is made up of cheddar, stretching down several hundred kilometers, with the most mature cheese at the top, getting milder lower down. extra mature cheese is mormed in wensley pockets (discovered by victor von wensley, and after which wensleydale is named) which form where the sub terra layer is thin.
edam cheese can be found as wax covered nuggets in the cheddar, the wax protects it from the maturing effects of cheddar, and adds a smoky flavour, other cheesescan be found as similar nuggets in the cheddar layer:
smoked cheeses:- low in the cheese, 0-20km gain their smoky flavour from air pockets in the molten core
brie and other soft, rinded cheeses form higher in the cheddar layer, approx 50-200km when bacterial pockets expand and fill with cheese.
goats cheese can form caverns in the cheddar, as the cheese condenses down to a sphere roughly 2m wide, the caverns can be several kilometers in diameter, and form as the cheese is crushed into a sphere
the core is made from a molten camembert which leads up to the surface making cheesecanoes. the 'lava' forms a froth at the tip of the cheesecano which gives an ideal environment for bacteria, which forms blue cheese. this is very hard to collect as it can only be harvested from active cheesecanoes.
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