I LOVE cheese sliced thin. When it’s sliced thicker it can get a little gaggy for me
[deleted] on
[removed]
FishyFish5 on
I’ve always thought it was because it gave the fat a chance to melt quicker and uncover more of the unique bits of the cheese hidden throughout vs. what might be lost in a bigger chunk piece that’s chewed partially and swallowed. But I’m a small strands string cheese guy vs. big chunk bite at a time for this reason, notice it as a young kid.
svezia on
That’s why Kraft slices…..🥸
AdCurrent7674 on
Surface area to volume ratio. It reacts with the oxygen and creates a stronger aroma
hooliaguliAH on
About 10 years ago, Trader Joe’s had a “chocolate cheddar” which was a white cheddar cheese block with chocolate curls mixed in. When I first got it, I sliced it very thin and found it to be enjoyable. The next time I bought it, I got super stoned after a terrible break up and just bit into it. I didn’t like the big chunks, maybe it was the texture, plus I could barely taste the chocolate. I discovered that certain cheeses are better sliced thin for the tasting experience.
BlueBombshell90 on
Same reason that thick bacon and thin bacon are totally different tasting.
starsgoblind on
Almost all do. That is why i have a nice cheese plane
Baebarri on
Cheese and chocolate. It has to do with how it hits the taste buds on the tongue.
Blurstingwithemotion on
Surface area
chantillylace9 on
Nothings better than tete de moine rosettes!!!!!! Sooooooo thin and perfect
Appropriate-Bar-6051 on
Cheese tastes better at room temperature. Maybe not all, but almost all. Actually, flavor is dulled by cold. For food in general.
When it’s sliced thin, it gets to room temp faster.
Also things like, mouth feel, chewiness, etc etc matter lots too.
Those are just some reasons of many, many more.
Food is an art that uses all five senses.
_pinto_69 on
My guess is that too much of some cheeses is like an overload of flavor making it taste weird
ivy7496 on
This is a great question
BrainwashedScapegoat on
My guess is temperature and surface area
thegiukiller on
Temperature, surface area, and saliva break down. Flavor hids in fat your saliva heats up the cheese more effectively to dissolve more fat faster giving you more flavor.
My guess. If someone hasn’t already answered. More surface area for salt? Lactose? Glucose?
Honey-and-Venom on
Increased surface area, less overpowering flavor profile
my-love-assassin on
Your taste relies a lot on letting air mix with molecules of the thing you are eating. Think of how a wine taster tastes wines.
r0ckashocka on
The way the fats melt
InsideyourBrizzy on
Surface area. Next.
AliceInNegaland on
Surface area
SleepFeeling3037 on
Air is very important when it comes to tasting food. If you want to go down a wild rabbit hole you should search different ways that sandwich shops layer the meats in order to intentionally create air pockets in the sandwich(I’ve heard it called “flowering” the meat). Or broach this subject on a sandwich subreddit and watch the explosions from afar.
ChooCupcakes on
I’m confused by the label, is that Asiago (Italian DOP) or not?
_aaronroni_ on
Along with surface area, salt(s) are important. Both sodium chloride and msg are present and both taste different depending on the size of the particle hitting your tongue and how much is hitting your tongue at once. Take a pinch of kosher or pretzel salt and compare it to standard table salt or even popcorn salt and you’ll see the difference
29 Comments
There’s nowhere for the flavor to hide
I LOVE cheese sliced thin. When it’s sliced thicker it can get a little gaggy for me
[removed]
I’ve always thought it was because it gave the fat a chance to melt quicker and uncover more of the unique bits of the cheese hidden throughout vs. what might be lost in a bigger chunk piece that’s chewed partially and swallowed. But I’m a small strands string cheese guy vs. big chunk bite at a time for this reason, notice it as a young kid.
That’s why Kraft slices…..🥸
Surface area to volume ratio. It reacts with the oxygen and creates a stronger aroma
About 10 years ago, Trader Joe’s had a “chocolate cheddar” which was a white cheddar cheese block with chocolate curls mixed in. When I first got it, I sliced it very thin and found it to be enjoyable. The next time I bought it, I got super stoned after a terrible break up and just bit into it. I didn’t like the big chunks, maybe it was the texture, plus I could barely taste the chocolate. I discovered that certain cheeses are better sliced thin for the tasting experience.
Same reason that thick bacon and thin bacon are totally different tasting.
Almost all do. That is why i have a nice cheese plane
Cheese and chocolate. It has to do with how it hits the taste buds on the tongue.
Surface area
Nothings better than tete de moine rosettes!!!!!! Sooooooo thin and perfect
Cheese tastes better at room temperature. Maybe not all, but almost all. Actually, flavor is dulled by cold. For food in general.
When it’s sliced thin, it gets to room temp faster.
Also things like, mouth feel, chewiness, etc etc matter lots too.
Those are just some reasons of many, many more.
Food is an art that uses all five senses.
My guess is that too much of some cheeses is like an overload of flavor making it taste weird
This is a great question
My guess is temperature and surface area
Temperature, surface area, and saliva break down. Flavor hids in fat your saliva heats up the cheese more effectively to dissolve more fat faster giving you more flavor.
More surface area = more flavor!
[cool cheese scraper](https://www.instagram.com/reel/DS1S_UnEXrh/)
My guess. If someone hasn’t already answered. More surface area for salt? Lactose? Glucose?
Increased surface area, less overpowering flavor profile
Your taste relies a lot on letting air mix with molecules of the thing you are eating. Think of how a wine taster tastes wines.
The way the fats melt
Surface area. Next.
Surface area
Air is very important when it comes to tasting food. If you want to go down a wild rabbit hole you should search different ways that sandwich shops layer the meats in order to intentionally create air pockets in the sandwich(I’ve heard it called “flowering” the meat). Or broach this subject on a sandwich subreddit and watch the explosions from afar.
I’m confused by the label, is that Asiago (Italian DOP) or not?
Along with surface area, salt(s) are important. Both sodium chloride and msg are present and both taste different depending on the size of the particle hitting your tongue and how much is hitting your tongue at once. Take a pinch of kosher or pretzel salt and compare it to standard table salt or even popcorn salt and you’ll see the difference
Bigger surface area, more melty, more better.