Humans are hardwired to enjoy eating fat. The process of melting releases fat from cheese, where it has been held by networks of milk proteins.
Heating causes the networks to relax, pushing out water and leaving gaps for fat to move through.
Heat also brings out amino acids with a savoury ‘umami’ taste, such as glutamate. If you overheat your cheese, however, you’ll be left with clumps of protein and puddles of grease.
But it’s not only the taste we enjoy; the smell’s pretty special too. A recent study identified 50 volatile chemicals released from melted cheese, many of which derive from buttery fatty acids.
This article is an answer to the question (asked by Raymond Wilson, High Wycombe) 'Why does melted cheese taste so good?'
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