The source of cheese’s flavour

Over the months of ripening, smelly parts can interact in new ways to produce more flavour-carrying molecules, such as a hint of nutty, spicy, woody, grassy, or burnt oats. More fat in the cheese generally makes it tastier.

Flavour compounds typically dissolve well in oils, fats, and alcohol, but poorly in water. Fat-rich foods will therefore cover your tongue with a flavour that lingers.