Why do hard cheeses (Parmesan Gouda etc) lose most of their flavor after breaking/melting?

This applies to most hard cheeses, but especially to grated hard cheeses. Melted gouda at least tastes like gouda that got it's flavor diluted. But melted (i.e. broken) parm tastes like rubber. Barely a trace of it's salty umami goodness.

Why?

EDIT: When I say "parmesan" I mean DOP Parmeggiano Reggiano I am not a savage.

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