"Dimitri" > wrote in message . com>...
> "Carnivore269" > wrote in message
> m...
> > "Dimitri" > wrote in message
> om>...
> > > "ii2o" > wrote in message
> > > om...
> > > > so anyone know why grated cheese tastes better than non grated?
> > > >
> > > > ro
> > >
> > > It doesn't.
> > >
> > > Dimitri
> >
> > Yes, it does... to some of us anyway. :-)
> >
> > Melted grated cheese on crackers with a snip of butter
> > on club crackers with tomatoes is one of my favorite midnight snacks.
> > Don't forget the grated fresh garlic.
> >
> > Does not taste the same with sliced cheese.
> >
> > C.
>
> You're adding salted butter - salt on the crackers - and/or tomato.
>
> Not the same as taking a piece of cheese and grating 1/2 then compare. Sure
> the mouth feel is different the surface area of the grated cheese is larger
> however grating does nothing to improve or diminish the flavor of the
> cheese.
>
> Dimitri

Uh, ok, but I often stuff a bit of the fresh, unmelted, grated cheese
into my mouth while I am preparing this snack. ;-) It has more flavor,
to me, than the sliced cheese.

I'm not saying that you are anyone else is wrong, as we all have
differing tastes. :-) But I have to agree with the OP. Grated
mozarella has more flavor than biting into a slice, at least to me,
and evidently, him too...

I think Frogleg has the right of it as Oxygen mixing with food gives
it more flavor. Hence the tradition of "sipping" wine instead of
slugging it down to appreciate it's flavor more. There is FAR more
surface area to grated cheese than sliced.

I must play with the rotary grater more with other foods and see what
happens.

Maybe this is why I like salads so darned much? I grate different
veggies into it, such as radishes, zuchinni (or however the hell you
spell that veggie), carrots, etc. I also prefer julienned green beans
to cut green beans.

C.