Does cheese make an effective cannonball? Supposedly in 1847, Commodore Coe of the Uruguayan navy was short of ammunition. He improvised and defeated Argentine navy by bombarding them with cannon balls made of Edam cheese. In this episode of Mythbusters, our own Marc Johnson armed with the trusty TA.XTPlus Texture Analyzer assists the Mythbusters team by analyzing which cheeses may make the best cannonballs. Is it edam, smoked gouda or garrota? Watch and find out!