What is it in sharp cheddar that tastes "sharp?"

[SharkB8]

I suppose that extra sharp cheddar is a little harder than mild cheddar, so it i aging and drying that makes it that way…and does that also just concentrate the flavor as water evaporates?

If so, what exactly is giving it that tangy sharpness?

Also, when I eat really sharp cheddar, I get a slight pain at the back of my jaw. Anyone else get that or know what it is? I guessed it was something hat reacts to the tangy element and stimulates the salivary gland in the area…or maybe reacting with the masseter…it kind of feels like it tightens a bit and a brief tingly pain.

[Santo_Rugger]

Here’s a non answer, but it’s a start:

Joe Widmer, a Wisconsin cheesemaker whose six-year-old cheddar placed first in the 2007 American Cheese Society awards, says “the older [the cheese] gets, the more the bacteria produce enzymes that break down its fats and proteins. The process produces compounds that give the distinct cheddar flavors—almost beefy and nutty. I know people that get a supersharp piece of cheddar and compare it to a piece of meat or steak.”

http://www.chow.com/stories/10907
I always thought it was lactic acid, but that seems to obvious to be right.

[NurseCarmen]

It’s all in the cow buttholes.

[SharkB8]

@Santo Rugger

I always thought it was lactic acid, but that seems to obvious to be right.

Same assumption, but wanted confirmation…wasn’t sure if it might be something more fun!

Now that I think about it though, the pain in my jaw is pretty similar to the pain felt from lactic acid build up in muscles while exercising…just nowhere near as severe.

[Colophon]

This patent abstract might be of interest.

The main classes of compounds thought to contribute to flavor generation in cheese include amino acids, peptides, carbonyl compounds, fatty acids and sulfur compounds. Several volatile compounds including fatty acids, esters, aldehydes, alcohols, ketones, and sulfur compounds are included in lists describing the aroma of various cheeses.

More on cheese flavours here. I suspect that the chief “sharp” notes are a combination of lactic and propanoic (propionic) acid.

As for the pain, I sometimes get that when eating strong salt-and-vinegar flavour potato crisps. The acid seems to kick the salivary glands into action, causing a slight but sharp pain.

Edit: a Google Books result with lots on cheddar manufacture (scroll up a bit).