Grain size Grain size Grain size (or particle size) is the diameter of individual grains of sediment, or the lithified particles in clastic rocks. The term may also be applied to other granular materials. This is different from the crystallite size, which refers to the size of a single crystal inside a particle or grain. A single grain can be composed of several crystals. Granular material can range from very small colloidal particles, through clay, silt, sand, gravel, and cobbles, to boulders. Size ranges define limits of classes that are given names in the Wentworth scale (or Udden–Wentworth scale) used in the
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