I spent the last couple of years selling and eating fancy cheeses and I’d say that isn’t true. Some are better melted, some I let come to room temperature long before eating and some (almost none, though) I prefer cold.
Trust me, some cheeses will turn into an oily puddle when melted.
My guess is your experience is with young, semisoft, and American cheeses?
I’m thinking specifically about cheddar. I’ve never had an American cheese.
Yeah so young cheddar then, the aged stuff separates pretty badly and weeps oil instead of melting properly.
My god you are living the dream! Well my dream anyway
Were living* unfortunately.
I left to work for a non-profit a little bit ago. I seriously miss getting invited out to visit cheese, beer and wine (and whatever else local) producers. I spent my vacations just going from place to place.
My dream is to produce goat cheese, so maybe someday I’ll be back in the life.
Sorry to burst your bubble, but if you’re producing it, then it’ll be human cheese not goat cheese
Gasp!
Trust me, some cheeses will turn into an oily puddle when melted
Oh I trust you. I just think you underestimate my desire to consume a sandwich whose bread has been smothered in puddles of hot cheese oils.
You know what, that is totally valid and I’d do the same.
I would think that the heat releases flavors or causes chemical processes in the cheese that produce additional aromas not present in the normal state. I have no idea and am not qualified in any way.
Source(s):
- my ass
Very much depends on the cheese. Most American type cheeses? Yeah, probably. But there are so many great aged cheeses out there, which are infinitely better not melted.
Temperature affects the taste of many foods. Temperature change doesn’t affect the specific basic flavours (e.g. salty, bitter, umami, sweet) in the same way. So increasing or decreasing the temperature of a food item will change its taste profile.
The source I found says that it is difficult to tell if temperature change will make a food taste “better” or “worse”. It depends on too many factors.
In your case it seems that increasing the temperature of cheese makes it taste better for you. It’ll probably be because you like the taste profile of melted cheese over solid cheese. Maybe try and perceive what specifically it is about the taste profile that changes for you. Maybe you perceive it as more or less salty, more or less umami.
Doesn’t Maillard refer to the browning/toasting of foods though? I know there is some overlap like cheese browning on a pizza, but room temp cheese tastes better than cold. Genuinely curious and couldnt find any info myself
I’ll see if I can find any supporting articles, but IIRC, it has to do with the fats being softer or more reactive with your taste buds at warmer temps.
Edit: it’s mostly pop sci articles, so maybe it’s BS but seems the fats and amino acids get locked in the proteins when cheese is cold. https://www.sciencefocus.com/the-human-body/melted-cheese-tastes-good
The best cheese temperature is fresh out of the refrigerator and I will die on this hill!
That’s a funny way to say “I make terrible pizzas”.
What about soft cheeses like brie and camembert?
