(short-chain) have a peppery effect on the
tongue and an intensified sheepy or goaty
aroma. The blue molds further transform
some fatty acids into molecules (methyl
ketones) that create the characteristic
aroma of blue cheese. And the copper
cauldrons in which the Swiss cheeses and
Parmesan are made damage some milk fat
directly, and the fatty acids thus liberated
are further modified to create molecules
with the exotic aromas of pineapple and
coconut (esters, lactones).
The more diverse the cast of ripening
enzymes, the more complex the resulting
collection of protein and fat fragments, and
the richer the flavor.Choosing, Storing,
and Serving Cheese
It has always been a challenge to choose a
good cheese, as Charlemagne’s instructor