The scientists behind the Ultrasonic Velocity in Cheddar Cheese experiments won an Ig-Nobel prize this year. This is essential to our (humans) ability to consistently make cheddar cheese that tastes good.

Without this technology we would be discarding bad tasting cheese by the wheel-load, filling our landfills, and damaging the environment. That would really stink! But it could be worse.

Bart Knols and Ruurd de Jong of Wageningen Agricultural University in the Netherlands. They have determined that malaria mosquitos are equally attracted to the small of limburger cheese as they are to the smell of human feet. Bottom Line: Don't take limburger with you to a malaria infested region, take foot powder instead.