Its similar to letting your meat rest after cooking. I don’t know the exact chemistry behind what happens with cheese but its essentially letting it “rest” so it develops its proper flavour profile.
Only thing that I can think of, is the comparison of wine.
Perhaps the cheese oxidises? To improve flavour?
Everyone knows that it is irresistible to not eat after opening. But you can certainly try 😅
Because you should not eat some cheeses cold as to be able to fully enjoy their flavours.
Most cheeses should be allowed to come up to room temperature first.
I actually never paid any attention to that warning sign. Good to know.
Wow, never heard of this cheese, gonna try it 🙂 Is it something you get at the supermarket? Or do you need to go somewhere special for it?
Chemicals in the packaging prolly
Most antipasto products (Except those containing flour/wheat) developed better flavours when they are left out of their packaging for some time before consuming. Salami for example releases certain oils full of flavours that coat the mouth when it is left to get to room temperature. The same thing applies to certain cheese which in fact feel a bit more oily and follow a similar approach to the salami.
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Its similar to letting your meat rest after cooking. I don’t know the exact chemistry behind what happens with cheese but its essentially letting it “rest” so it develops its proper flavour profile.
Only thing that I can think of, is the comparison of wine.
Perhaps the cheese oxidises? To improve flavour?
Everyone knows that it is irresistible to not eat after opening. But you can certainly try 😅
Because you should not eat some cheeses cold as to be able to fully enjoy their flavours.
Most cheeses should be allowed to come up to room temperature first.
I actually never paid any attention to that warning sign. Good to know.
Wow, never heard of this cheese, gonna try it 🙂 Is it something you get at the supermarket? Or do you need to go somewhere special for it?
Chemicals in the packaging prolly
Most antipasto products (Except those containing flour/wheat) developed better flavours when they are left out of their packaging for some time before consuming. Salami for example releases certain oils full of flavours that coat the mouth when it is left to get to room temperature. The same thing applies to certain cheese which in fact feel a bit more oily and follow a similar approach to the salami.
P li