Why does grated cheese taste better?

Sic · 14 Mar 2006 at 15:24

follow me....

slice some cheese and make a sandwich. now grate some cheese (from the same block, i hasten to add) and make another sandwich. use marg or butter if you must.

why is it that the grated one tastes on average 47x better than the non-grated one? i fear i've stumbled on a scientific anomaly that will baffle scientists for at least 13 minutes.

aceface57 · 14 Mar 2006 at 15:26

I've thought about this before it is also the same for cheese on toast, sadly i've yet to come up with a theory as to why this is, can anyone help us out?

Red and White · 14 Mar 2006 at 15:26

thats bs tbh

fatiain · 14 Mar 2006 at 15:26

Isn't grated cheese made by a subsidiary of Hormel foods Inc?

Mr Man · 14 Mar 2006 at 15:27

Maybe its because the cheese is not in one lump, therefore you dont have much of it as you would in a sliced form.....

actually that could be complete rubbish and I have no idea

Sic · 14 Mar 2006 at 15:27

Clerkin said:
thats bs tbh

you're bs tbh!! try it. grated > sliced.

man are you going to feel stupid when you've tried it

Yewen · 14 Mar 2006 at 15:27

Could it be that there is more surface area on the cheese allowing more to touch your tastebuds, allowing the heavenly experience to be enjoyed to the full?

Either that or its just because it is that way

Sleepy · 14 Mar 2006 at 15:28

Greater Surface area allowing more exposure to the flavours and odours of the cheese

Tru · 14 Mar 2006 at 15:28

It's because a grater is 47x harder to clean than a knife, life sucks like that. :mad:

aceface57 · 14 Mar 2006 at 15:29

ohh didn't think of greater surface area, it could be that, or maybe not...

Sic · 14 Mar 2006 at 15:29

Yewen said:
Could it be that there is more surface area on the cheese allowing more to touch your tastebuds, allowing the heavenly experience to be enjoyed to the full?

this is a conclusion that i pondered for some time. the surface area:volume ratio may have something to do with it, but i'm underqualified to investigate further

Yewen said:
Either that or its just because it is that way

oi! less of that defeatest attitude! if science can explain why we dont fall off the planet when it's upside down, then it can damn sure explain why my grated cheese sandiwch tastes better than my non-grated one!

Tru said:
It's because a grater is 47x harder to clean than a knife, life sucks like that.

conversely, it's no more difficult to chuck either a cheese plane/cheese grater in the dishwasher. crazy Scots!

Scottland · 14 Mar 2006 at 15:31

Why do you think they call it gr(e)ated cheese?

William · 14 Mar 2006 at 15:31

Probably because Sic is talking crap, sliced tastes better!

Neoni · 14 Mar 2006 at 15:33

thats bs tbh

i agree cheese sucks, tuna and sweetcorn > cheese.

Sic · 14 Mar 2006 at 15:33

William said:
Probably because Sic is talking crap, sliced tastes better!

oh my god. get out. get out now.

Neon said:
i agree cheese sucks, tuna and sweetcorn > cheese.

oi you. if you want to talk about your newfangled sandwich flavours, start your own thread. this one is for the grated cheese conundrum. i want to hear no more about your crazy, youthful Tuna and Sweetcorn ideals!

*wanders off mumbling about the youth of today*

DailyGeek · 14 Mar 2006 at 15:33

same reason I always wondered why a ripple or flake tastes better than a bar of galaxy/dairy milk

must be something to do with textures.

William · 14 Mar 2006 at 15:34

Sic said:
oh my god. get out. get out now.

Sorry sliced revolutionary coup.

Phantom · 14 Mar 2006 at 15:34

did you slice the sandwich into two to make two half sandwiches?

Sic · 14 Mar 2006 at 15:35

Phantom said:
did you slice the sandwich into two to make two half sandwiches?

you just reminded me!

diagonal > horizontal

fatiain · 14 Mar 2006 at 15:35

Phantom said:
did you slice the sandwich into two to make two half sandwiches?

Eats his own ears and eyes to avoid this one. Again.