Doesn’t Maillard refer to the browning/toasting of foods though? I know there is some overlap like cheese browning on a pizza, but room temp cheese tastes better than cold. Genuinely curious and couldnt find any info myself
I’ll see if I can find any supporting articles, but IIRC, it has to do with the fats being softer or more reactive with your taste buds at warmer temps.
Maillard reaction: https://www.foodnetwork.com/how-to/packages/food-network-essentials/how-to-make-grilled-cheese-with-mayonnaise
Doesn’t Maillard refer to the browning/toasting of foods though? I know there is some overlap like cheese browning on a pizza, but room temp cheese tastes better than cold. Genuinely curious and couldnt find any info myself
I’ll see if I can find any supporting articles, but IIRC, it has to do with the fats being softer or more reactive with your taste buds at warmer temps.
Edit: it’s mostly pop sci articles, so maybe it’s BS but seems the fats and amino acids get locked in the proteins when cheese is cold. https://www.sciencefocus.com/the-human-body/melted-cheese-tastes-good