Silt In the Unified Soil Classification System (USCS) and the AASHTO Soil Classification system, the sand–silt distinction is made at the 0.075 mm particle size (i.e., material passing the #200 sieve). Silts and clays are distinguished mechanically by their plasticity. Silt is easily transported in water or other liquid and is fine enough to be carried long distances by air in the form of dust. Thick deposits of silty material resulting from deposition by aeolian processes are often called loess. Silt and clay contribute to turbidity in water. Silt is transported by streams or by water currents in the ocean. When
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