Silt Silt can be visually observed with a hand lens, exhibiting a sparkly appearance. It also can be felt by the tongue as granular when placed on the front teeth (even when mixed with clay particles). Silt is created by a variety of physical processes capable of splitting the generally sand-sized quartz crystals of primary rocks by exploiting deficiencies in their lattice. These involve chemical weathering of rock and regolith, and a number of physical weathering processes such as frost shattering and haloclasty. The main process is abrasion through transport, including fluvial comminution, aeolian attrition and glacial grinding. It is in
Granular cheese curing is to dry the cheese on racks for about a week, then to wax it and place it in coolers until the time of consumption. Granular cheese is rich and tangy. Although unpasteurized granular cheese is ready to eat after 60 days of curing, it has a very mild flavor unless aged further to increase sharpness. The cheese is sharpest after 12 months of aging, after which it is usually sold. Granular cheese can contain cheese crystals, semi-solid to gritty crystalline spots. Granular cheese Granular cheese, also known as stirred curd cheese and hard cheese, is a type of