why is thinly sliced cheese so much more tasty?

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  • why is thinly sliced cheese so much more tasty?
  • Premier Icon BlobOnAStick
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    Than a thicker slice of the same cheese?

    Premier Icon Northwind
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    Squashed or unsquashed bread?

    Surface area.

    Premier Icon ton
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    asda spreadable mature cheddar is gorgeous.

    Premier Icon deadkenny
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    Think QI did a piece on grated cheese saying the same. Finer grating, more surface area, more flavour.

    Premier Icon BlobOnAStick
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    Well, my experiment consists of:

    1) thin slice (1-2mm) of cheese placed on the tongue, unchewed = mouth watering and tastebud tingling

    Rise with water and wait a bit

    2) thicker slice (4-5mm) of same chese placed on tongue, unchewed = cheesy taste but not the tastebud tingling and mouth watering result.

    Is it something to do with meltingness?

    Premier Icon leffeboy
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    Lots of stuff is like that eg.carpaccio or tomatoes. I put it down to having more air around what you are eating but that’s only my guess

    Premier Icon BlobOnAStick
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    NW: I wouldn’t sully the taste with bread of any sort.

    Premier Icon BlobOnAStick
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    Nice Granny Smith apple maybe.
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    sliced thinly

    Premier Icon Stoner
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    and for super tasty, it needs to be sliced by and eaten off a penknife too.

    Its voodoo I tells yah.

    Premier Icon piedi di formaggio
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    Depends on the cheese as well. A sock meltingly strong cheddar with those crystal bit in it that makes your mouth pucker up on tasting can only be consumed in lumps. Thinly slicing would turn it into crumbs

    thegreatape
    Member

    How do you slice Brie 1-2mm thick? As long as there is plenty of room for thick bacon and cranberry between the bread as well, I don’t care. I would be perfectly content to never eat anything else again apart from that.

    Premier Icon Stoner
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    How do you slice Brie 1-2mm thick?

    you dont. You wipe the slab of brie across the biccy until it’s slathered.

    Premier Icon BlobOnAStick
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    Stoner +1

    If you can slice brie it aint ripe.

    thegreatape
    Member

    Ah, I feel I must try this new technique IMMEDIATELY.

    Rob Hilton
    Member

    Northwind – Member
    Squashed or unsquashed bread?

    Others do this too? 🙂

    Northwind – Member
    Squashed or unsquashed bread?

    Others do this too?

    Other freaks you mean? 😉

    I remember the QI where they said it’s to do with vol vs surface area. I’m no connoisseur, but I guess it’s similar to the sucking air through your teeth into wine for maximum flavour.

    Room temperature food and drink also has the most flavour.

    Apple’s are best when they’re sliced and about to have crumble or pastry put on top of them.

    Premier Icon Smudger666
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    +1 for stoners serving suggestion – cheese n Apple n penknife in the shoffice.

    passtherizla
    Member

    ton – Member
    asda spreadable mature cheddar is gorgeous.

    something won’t let me believe you….

    tastes even better grated.

    I find grated cheddar tastes even better than thinly sliced. I also put this down to surface area. However, even after it is moulded back into an amorphous solid shape it still tastes better than the same size piece chopped off in one lump. I reckon that there is some pesky science involved.

    thooms
    Member

    Maybe it builds up a layer of oxide – which is why it’s so much better when it has ‘warmed up’ a bit? The bacteria may get busy when exposed to air or something.

    I wonder if you could anodise it – by extension that should make even rubbish cheese taste amazing!

    I guess grating would warm it up a bit too. I like the oxide theory as well. Where’s Heston with the answers when you need it.

    Mmmmm, purple cheddar

    bigyinn
    Member

    Warming up (i.e. room temp or above) cheese helps release the esters within the cheese, thus more flavour.
    The same reason proper beer tastes better at 10 deg than chilled and chilled lager tastes better than if its warmer (because its crap). Try Newcastle Brown ale if its been allowed to warm up a bit, its foul!

    johndoh
    Member

    Try Newcastle Brown ale if its been allowed to warm up a bit, its foul!

    The only way to drink Brown Ale is off the shelf! What’s all this chilling about?

    bigyinn
    Member

    Anytime I’ve bought a bottle of nukey brown its been chilled to near freezing point. I wouldn’t choose to drink it unless there was no alternative. Horrible horrible beer.

    Premier Icon deadkenny
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    Yanks serve porters, stouts, IPA, etc, ice chilled. Just wrong. It’s like Guinness Extra Cold. WTF! (though I suppose that comes under the, it’s crap anyway so what the hell).

    Premier Icon binners
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    All cheese, no matter how nice, also tastes better when melted! FACT!

    Whether its teeth-waveringly strong cheddar, onto toast with Worcester sauce. Or Camembert, shoved in the oven until volcanically hot, then having crusty bread dipped in it. A cheese single melted onto a fish finger butty, or stilton with ham in a hot oatcake

    See… incontrovertible!

    yunki
    Member

    why are you so much more tasty?

    wors
    Member

    Mature cheddar sliced wafer thin, now that is lovely.

    CountZero
    Member

    piedi di formaggio – Member
    Depends on the cheese as well. A sock meltingly strong cheddar with those crystal bit in it that makes your mouth pucker up on tasting can only be consumed in lumps. Thinly slicing would turn it into crumbs

    Git! I’m sat here, eating a plate of cold roast chicken and chips, and you’ve got me wanting to hunt down a chunk of weapons-grade Cheddar! 😉

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