A critical stress at a critical distance crack propagation criterion is a good way to model the fracture in cheese. This physical criterion states that the crack-tip node debonds when the stress at a specified distance ahead of the crack tip on the assumed crack path reaches a critical value. Although this criterion is already used in other research domains, no consistent information exists on how the critical stress and distance should be determined.

A repeatable method for the determination of this criterion which combines experimental and numerical single edge notched bending tests was acquired. This criterion was validated with wire cutting experiments of cheese. The experimental and numerical results showed the same trend with a clear wire indentation and steady state cutting phase. The determination of a critical stress and distance criterion as proposed in this research is a good approach to model fracture and cutting of cheese.