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It's Wednesday, August 3rd, 2022. I'm Jackson Bird. Today, cheese baths, a 19th century fad coming back in style.

Plus, Sean the sheep is officially going to the moon later this month, alongside 10,000 other trinkets.

And a volcano has erupted near the Icelandic capital of Recovec, but all seems to be under control. Here's some cool stuff for your ride

home. Would you take a bath in a big hot tub of cheese, or more specifically, the way byproduct of making cheese?

Back in the 19th century, it was all the rage.

Now, first, a brief cheese lesson.

Cheese is basically just made with a lot of milk and a heaping dash of expertise.

You ripen the milk with cultures and then add rennet, a coagulant usually sourced from

unweened ruminants. You heat that mixture to about 113 to 140 degrees Fahrenheit, and it transforms

into curds and weigh. And unless you're making some

cottage cheese for little Miss Muffet, you then separate the curds and the way. The curds become your

cheese and the way. Well, you don't need it for the cheese, so what to do with the way is up to you.

According to Atlas Obscira, one kilogram of cheese produces nine liters of

way, so there's a lot of way left over in cheese making. These days, there are a lot of

regulations around the world about what can and can't be done with way and how it can be disposed of.

Way is categorized as having both a high biological oxygen demand and a high chemical oxygen demand.

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