Hello from a 10mm building sculptor!

[fsn]

So Cheshire is like the cheese capital of Britain, much like Wisconsin here?

Well Leicester and the area around Cheddar in Somerset, bits of Wales like Caerphilly, bits of Scotland and some parts of Northern Ireland would disagree, but they make a particular type of cheese in Cheshire. It's crumbly and quite dense.  

On this side of the pond, we are just informed by your TV and film documentaries, that all cheese in the US comes in a can.  

My daughter spent a semester in Wisconsin. There are similarities to Cheshire ... but not many.

[Leman]

Cheshire , Lancashire and Leicesershire all produce county named cheeses, but the most popular cheese in Britain is Cheddar, which originated in Somerset. It is now produced all over the place, including Canada. If you go to the cheese section of a supermarket there is more cheddar than anything else, a bit like going to the Military History section of a bookshop only to find that the history of the military only existed between 1914 and 1945.

[Duke Speedy of Leighton]

Whereas Shropshire Blue was invented in Scotland, and is made in Cheshire! 
Welcome to thread hijackers and derailers anonymous!

[Westmarcher]

Question to the forum, "What would be the best cheese to use for making 10mm buildings?"   

[skywalker]

Wensleydale?       

[toxicpixie]

Good for ruins, with it's crumbly texture, but probably not the best for anything intact...

Plastic supermarket cheddar is probably good. It's strong, flexible and takes superglue well. Although you'd need to run the grater over external surfaces first to get a bit of texture?

[Battlescale]

I'm on the Staffordshire/Cheshire border. I live in a small village called Betley and my workshop is in Audley.

[d_Guy]

On this side of the pond, we are just informed by your TV and film documentaries, that all cheese in the US comes in a can.  

It may be worse than that - we have American "cheese" (major application - bacon-cheeseburgers), it usually comes in individually wrapped slices, which have the density of tofu, the flexibility of an 18 year old gymnast and the taste of lightly seasoned styrofoam. I love it!

@Steve - just got your email that my order is shipped!

[toxicpixie]

That's what has to be described as "cheese-like product" here where we (for the moment) have food standards that require food to be at least vaguely as claimed

I quite like it, but it ain't cheese...

[Techno]

Wensleydale?       

Yes ?......Oh, I thought you were talking to me....Mr Wensleydale....That's my name.

Cheers - A Twerp.

[Fenton]

Question to the forum, "What would be the best cheese to use for making 10mm buildings?"   :-


[/quotel]

For older houses in SE Asia I think Stilt-on would best

[d_Guy]

Sounds Gouda to me.

[Techno]

Go and get your coats.......the pair of you !

(Wait until Nobby's chewed them first, though.)

Cheers - Phil.

[fsn]

I'm on the Staffordshire/Cheshire border. I live in a small village called Betley and my workshop is in Audley.

Too late. This thread is a runaway, and there's edam all you can do about it. 

[Ithoriel]

Can't dis' a brie with that, fsn