why does grated cheese taste better?
Frogleg > wrote in message >. ..
> 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.
Makes sense. :-)
C.
|