Reply to Would you assume a restaurant pizza's "house cheese blend" contains some parmesan cheese?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Parmesan cheese contains butyric acid, which is found in rancid butter… and vomit. One of my kids can immediately identify cheap/bad parmesan and will only eat freshly grated. A guest once left a container of Kraft Parmesan in our fridge and he noticed the odor before opening the fridge. Other kid doesn’t care or notice. Supposedly people cannot distinguish vomit and Parmesan in a blind smell test. [/quote]

Yeah idk why everyone is gaslighting like parm (and other Italian cheeses) don’t have a funkier smells and tastes than simple shredded mozzarella. Parm especially has a very pronounced stinky smell.[/quote]

Parmesan is considered a mild cheese.  :roll: [/quote]

It's mild, not completely devoid of taste/smell. 
[/quote]

Parmesan is a hard cheese. Hard cheeses are ripened longer than softer cheese, have low water content, and are crumbly in texture. The long maturation time develops strong flavors, depth of flavors and strong aromas. I can't think of a hard cheese that is considered mild. Among other things, they usually have a higher sodium content because of how concentrated they are, which instantly makes them taste less mild. I had a roommate who was a cheese buyer. [/quote]

I don't understand why so many restaurants force hard cheeses onto pizza. It usually doesn't make them more complex or satisfying, it makes them stink and taste super salty.[/quote]

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