How do they get that stuff to not get all drippy and gooey though?
They're carved and kept in some sort of refrigerated case.
I've actually seen more of them HERE than I ever did at the fair. I only go if I absolutely have to (i.e. to work when I was in the radio biz and we had a booth).
I find the fascination in it here to be pretty funny.
It's probably entirely dependent on the type of cheese you would employ. I think the masters - your Michelangelos, your Calders - would have eventually settled on Feta. You know, the texture and all. Spray cheez for Leroy Neiman, I figure.
At the Minnesota State Fair, if it's a product it can be art. There is a competition every year for "Princess Kay of the Milky Way". Part of the competition consists of butter sculptures of each of the contestants. The sculptures are on display through the duration of the fair. I'm not sure where the butter goes after that. Then of course there is the ever popular "Crop Art". It's an actual contest where people make art out of different seeds. Every year you can count on at least one Willie Nelson picture, go figure. Yes, we are rubes. Here's Willie http://www.cropart.com/dlillian.dir/caxlil18.htm
Why would you want an anti-smoking ad featuring harrasing tactics?
Anyways, here's the caption from those pictures, discover the truth for yourself
Cheese Sculpture or Cheezy Art?? From a 10-pound Mozart forté fromage (shown at left) to a 120-pound Mickey Mouse masterpiece; from the Super Bowl (shown at right) to the Supermarket, cheese sculptures are center stage showstoppers! Unique, unusual, beautiful AND completely, deliciously edible food artistry Wisconsin-born professional cheese sculptor Sarah Baumann (now of Cincinnati) admits her cheese-head heritage is to blame and has been fashioning cheese figures for advertising and publicity for the food industry, retail and foodservice clients for five years. Famous cheesy subjects include Jay Leno, Bret Favre, Rosie O'Donnell, Tom Cruise, Washington, Lincoln, The Wal-Mart smiley dot.
Inside every humble block of mild cheddar lies a personality waiting to be released. "I work with just a few simple ceramic wire loop tools, a couple of knives and plenty of patience...my key ingredient in this subtractive carving method. You cannot put back your mistakes...you can only eat them."
"We'll have a . . . a fire fight, mortars exploding, bullets flying, Vietnamese screaming . . . There is nothing offensive about it."
A spokesperson for 'Vietnam Village' a 1976 Florida Tourist theme park