Why does string cheese taste different when pulled apart than when bitten?
I enjoy string cheese, and there's definite tactile enjoyment in pulling it apart into thin strands and then eating them. I've found, however, that the taste when I pull it apart is clearly different from the taste when I just bite off a hunk; the thin strands taste saltier than the bulk cheese, which in contrast is somewhat bland.
Why is there a difference in flavor when the basic material is exactly the same?
Best Answer
All your doing by seperating it into strands is exposing more surface area. So when you put it in your mouth you experience a sudden "big" taste sensation. If you chew it your exposure to the taste doesn't come in such a big "rush".
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Quick Answer about "Why does string cheese taste different when pulled apart than when bitten?"
All your doing by seperating it into strands is exposing more surface area. So when you put it in your mouth you experience a sudden "big" taste sensation. If you chew it your exposure to the taste doesn't come in such a big "rush".Should you bite or peel string cheese?
Although the name implies that peeling the cheese into strings is the correct method of consumption, biting from the top is actually a much more convenient and satisfying experience. A cheese stick should have a mild mozzarella taste with a pinch of saltiness.Why do we peel string cheese?
There is one school of thought that believes biting into the whole stick of cheese is the way to go. People who peel their string cheese tend to be revolted by the idea of just chomping down and would rather take their time slowly peeling the dairy snack apart.Why does my string cheese taste like soap?
Longer fatty acids taste soapy, so think of cheeses like Romano. Length of these fatty acids determine their flavor/aroma as you can see.Why does my string cheese taste like dirt?
In the case of cave-aged cheese, microbes that are native to the cave/cellar can begin to inhabit the cheese surface and produce compounds that give it the cave-y goodness. Example of compounds that have been found to contribute to earthy flavor include: geosmin, pyrazines, borneols, and many others.What Makes String Cheese Stringy?
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