Of Cheese States of Matter

[Joe Schmo]

 

[Canbec]

Depends on the cheese tbh. But generally speaking I'll eat cheese no matter its temperature.

 

[Etat]

Cheese is necessarily hot/melted on a pizza, and generally any cheese becomes more pungent/flavourful the warmer it gets.  
 

Also a nice pecorino or Gouda is too brittle when cold and needs to be at least room temperature.  The only instance of cold cheese being better is coarsely grated Parmesan on a hot Italian meal that provides a nice texture prior to it melting.

 

[Kinnick]

Need an option for both. Hot with nachos, grilled cheese, or hot ham and cheese and and cold with grapes, cold cuts, cubes for snacking. 
 

actually room temperature is a good option too. 
 

there’s a reason I don’t make polls. I’d end up listing 27 options. . .

 

[Nizam Adrienne]

Yes.

 

[DragonKnight1998]

I love it when my cheese is pressurized and at temperatures close to 0 Kelvin, for maximum BEC pleasure.

 

[Elyzabeth Byrd]

i prefer it as a string-net liquid

 

[Megsie]

Melted.  

 

[Joe Schmo]

nobody lovin gaseous cheese?

 

[Etat]

nobody lovin gaseous cheese?

It is close but cheese taste > cheese smell.  Although it may be argued the significant contribution that cheese smell confers to its taste, I do not think it is a reciprocal arrangement, ergo it is an argument that can be discarded imo.  Also, lungs were meant for clean air, as all sufferers of chronic respiratory disease can attest to (including smokers, vapers, coal miners, people exposed to asbestos, stone masons etc.)  I do not believe the research is in yet on the potentially long term effects of exposure to gaseous cheese, however it is pleasing to see that our community has chosen to avoid this (presumably) perfidious toxin.  If one were to coin a term for chronic lung disease secondary to gaseous cheese exposure, I could get behind 'Swiss Lung', 'Parmesan Puffer', 'Brie Bloater' or even 'Chedder induced Obstructive Pulmonary Disease (COPD)'.