Bushra Griffith
Many people believe that sliced cheese doesn't taste like cheese. This belief may stem from the fact that the taste of cheese is influenced by the thickness of the slice. Thinly sliced cheese is said to have a stronger flavour due to its large surface area, which allows the cheese to reach room temperature quickly and exposes it to more oxygen. This increased surface area means a greater degree of influence from the nose and a wider spread of exposure on the taste buds. Some people also believe that thin slices of cheese dry out more quickly, which could alter their taste.
| Characteristics | Values |
|---|---|
| Thinly sliced cheese tastes better | Thin slices have a larger surface-to-volume ratio, which means a greater degree of influence from the nose, partly due to increased oxygen exposure, and a wider spread of exposure on the taste buds. |
| Thin slices warm up more quickly, triggering taste buds better. | |
| Thin slices have more oxidised relative surface, which changes the taste. | |
| Thin slices allow for better intermingling of different flavors. | |
| Thin slices dry out more quickly. |
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What You'll Learn
- Thin slices of cheese have a higher surface-area-to-volume ratio, which intensifies the flavour
- Thin slices of cheese reach room temperature faster, enhancing the flavour
- Thin slices of cheese have more oxidised surfaces, changing the taste
- Thin slices of cheese trigger more taste buds due to increased contact with the tongue
- Thin slices of cheese allow the flavour molecules to expand and disperse
Thin slices of cheese have a higher surface-area-to-volume ratio, which intensifies the flavour
It's not just you – many people find that thinly sliced cheese tastes better than thick slices. But why is that? Well, thin slices of cheese have a higher surface-area-to-volume ratio, which intensifies the flavour.
Firstly, let's consider the ratio of surface area to volume. A thin slice of cheese has a larger surface area in proportion to its volume than a thick slice. This means that more of the cheese's surface is exposed to your taste buds when you take a bite. With a thick slice, there is an unaffected centre, whereas with a thin slice, the entire slice is exposed to your taste buds.
Secondly, the increased surface area allows for greater oxidation. Oxidation changes the taste of cheese, and a thin slice will oxidise more quickly than a thick slice. This is because the higher surface-area-to-volume ratio means that a greater proportion of the cheese is exposed to oxygen.
Thirdly, thin slices of cheese will warm up more quickly when they come into contact with your tongue. Most foods have a stronger flavour when they're not chilled, so the fact that thin slices warm up faster likely contributes to their more intense flavour.
Finally, the higher surface-area-to-volume ratio means that thin slices of cheese are more affected by the nose. This is partly due to the increased oxygen exposure, but it also means that more of the flavour molecules can reach your nose and enhance the overall flavour profile.
So, the next time you're enjoying some cheese, pay attention to the thickness of the slice and see if you can notice a difference in flavour intensity!
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Thin slices of cheese reach room temperature faster, enhancing the flavour
Thin slices of cheese enhance flavour as they reach room temperature faster. The California Milk Advisory Board advises eating cheese at room temperature, and this is because most foods have a stronger flavour when they are not chilled. Thin slices of cheese, due to their reduced mass, warm up faster and trigger taste buds more effectively.
The larger surface-to-volume ratio of thin slices also means a greater degree of influence from the nose, partly due to increased oxygen exposure. This is because a greater ratio of the surface area is exposed to oxygen, which affects the taste of cheese. Thin slices of cheese also have a wider spread of exposure on the taste buds.
The complex flavours of cheese are better appreciated when thinly sliced. This is because a thin slice of cheese has a larger surface area, and therefore the flavour has "nowhere to hide". The harder cheeses seem to have a crystalline structure that can be felt better on the tongue when freshly cut into super-thin slices. Even a cheddar or a brie has more fragrance with a bigger surface area.
The effect of slicing cheese thinly is comparable to crunching up a hard candy. When broken into smaller pieces, the candy dissolves in the mouth quicker. Thinly sliced cheese allows for the flavour molecules to expand and disperse, giving a more flavourful experience.
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Thin slices of cheese have more oxidised surfaces, changing the taste
Sliced cheese has a large surface area exposed compared to its mass. This increased surface area comes in contact with oxygen and results in oxidation. Oxidation is a common problem in retail cheese and is often the reason behind "bad cheese". The process of oxidation results in the formation of many different molecules, contributing to off-flavours. These off-flavours can make the cheese taste like cardboard, crayons, or plastic.
Thin slices of cheese are more susceptible to oxidation because of their increased surface area. This oxidation can change the taste of the cheese, making it less appealing. The complex layers of flavour in cheese can be affected by oxidation, resulting in a loss of the original taste.
Additionally, thin slices of cheese will dry out more quickly, which can further alter their taste and texture. The combination of oxidation and drying can significantly impact the overall quality of the cheese.
To prevent oxidation, proper storage and display of cheese are crucial. Retailers should consider innovative ways to showcase cheese while minimising its exposure to oxygen and light, which can also contribute to oxidation and discolouration.
Some people prefer thinner slices of cheese because they believe it enhances the flavour. The thinner slices allow for a greater ratio of surface area to mass, intensifying the flavour that reaches the taste buds. This preference is especially notable in harder cheeses, where thinner slices reveal a crystalline structure that can be felt on the tongue.
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Thin slices of cheese trigger more taste buds due to increased contact with the tongue
Thin slices of cheese can trigger more taste buds due to the increased contact of the tongue with the cheese. Firstly, thin slices of cheese have a larger surface area relative to their mass, allowing more flavour to be transmitted directly to the taste buds. This is similar to the concept of why ham in Spain, for instance, is often thinly sliced.
Secondly, thin slices of cheese are easier to move around the mouth, allowing the cheese to come into contact with more taste buds. This is in contrast to a large chunk of cheese, which may be more difficult to move around the mouth and may result in the cheese coming into contact with the same taste buds repeatedly.
Additionally, thin slices of cheese can warm up more quickly, especially if they are freshly cut, and consuming cheese at a warmer temperature can enhance its flavour. This is because the taste receptors in the mouth are more sensitive to warmth, and warming the cheese can intensify the flavour.
Furthermore, the texture and structure of thin slices of cheese can contribute to their perceived taste. For example, harder cheeses may have a crystalline structure that is more noticeable when sliced thinly, and softer cheeses like Brie may have a stronger fragrance when thinly sliced due to the increased surface area exposed to oxygen.
Finally, the nose plays a crucial role in perceiving flavour, and thin slices of cheese may allow for a greater release of aroma compounds, enhancing the overall taste experience. This interplay between taste, smell, and texture contributes to the perception of flavour when consuming thin slices of cheese.
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Thin slices of cheese allow the flavour molecules to expand and disperse
Additionally, thin slices of cheese reach room temperature more quickly, and most foods have a stronger flavour when they are not chilled. The larger surface area of thin slices also exposes more of the cheese to oxygen, which can affect taste. Thin slices may also dry out more quickly, which could further alter their taste.
The effect of slicing on the taste of cheese is so significant that the California Milk Advisory Board advises comparing thin-sliced cheese to thick-cut cheese at professional cheese tastings. This way, tasters can fully appreciate the flavour differences brought about by the varying slice thicknesses.
The preference for thin slices of cheese may also depend on the type of cheese. For example, French soft cheeses are often enjoyed in thicker slices or wedges, while young or slightly aged Dutch cheeses and firm goat cheeses are typically preferred in thin slices. Ultimately, the "better" taste of thin-sliced cheese is subjective, but it is clear that it does taste "different" to many people.
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Frequently asked questions
Thinly sliced cheese has a higher surface-to-volume ratio, which means a greater degree of influence from the nose, partly due to increased oxygen exposure, as well as a wider spread of exposure on the taste buds.
Thin slices of cheese warm up faster when they come into contact with the tongue, which triggers taste buds better.
Yes, the type of cheese also matters. For example, French soft cheeses are nicer in thicker slices or wedges, while young or slightly aged Dutch cheese and firm goat cheese are better in thin slices.
Slicing cheese thinly may help enhance its flavour. This is because a thin slice of cheese has a larger surface area, which allows it to reach room temperature more quickly. Most foods, including cheese, have a stronger flavour when they are not chilled.
