This is why “Wedding Reception” cheese tastes the best. Been sitting there on the tray for a while.
Speaking of leaving cheese out, is it a Greek or French cheese that has a particular type of maggot growing in it?
Italian:
ETA: Wiki says a variety is in Corsica (France).
It’s a physical fact that aromas and flavors diffuse more when they are warmed. So room temperature is best if you want to experience every single flavor of a food or beverage. To me, that’s a no-brainer.
A harder question is why certain foods or beverages need to be cold. Cold suppresses the flavor. Why would you consume something that needs its flavor suppressed? (NB: I drink cold lager all the time. I don’t have an explanation, I’m just observing that I can’t explain why I prefer it that way.).
Well, in fairness, maybe they’re saving it for Thursday.
Apparently, the good folks at Serious Eats sometimes do.
If you’re not going to eat it right away, and it’s a freshly picked ripe tomato, storing it in the fridge actually does work well, so long as you let it warm up before serving.
Nicely done.
Yes. Also true for white wines that are often served too cold if right out of the fridge. Also true for sushi. In addition to enhancing flavor, warming to the right temperature changes the texture of many soft cheeses in a positive way.
Oh yeah. Another fine example. Also real hand-grated wasabi to go with.
I recently had blue cheese ice cream. It was, by necessity, cold, but boy was it delicious.