On Sun, 19 Oct 2003 10:18:10 +0000, Frogleg wrote:

> On Sat, 18 Oct 2003 23:47:31 GMT, Blair P. Houghton > wrote:
>
>>ii2o > wrote:
>>>so anyone know why grated cheese tastes better than non grated?
>>
>>Oxygen mixes with the cheese, increasing the flavor
>>and making the mouthfeel less fatty.
>
> Grating also exposes more surface area for the food odor to enter the
> air. Since 'taste' is really a combo of 'taste & smell', you get a
> bigger hit of Parmesean when encountering a (fresh-) grated mound than
> a wedge or slice.
>
> It might also (partially) be that while we can eat slices or chunks of
> cheese by themselves, grating it usually involves being used as an
> accent for other foods -- to garnish a salad or top a taco -- so the
> "taste" of the cheese is inhanced by being Part of Something Big.

Grated cheese melts in your mouth quicker too, maybey flavor from the
oils also help enhance the taste?

Tony