It's all about the characteristics of our brain. We are “programmed” to receive pleasure from eating fat. And when melting, the fat is released from the cheese. This is partly why we find such cheese appetizing. Discuss© AARP
When melted, fat is released from the cheese, which is held by networks of milk proteins. Heat causes these meshes to relax, pushing out water and leaving gaps for fat to pass through.
The heat also releases amino acids with a savory “umami” taste. For example, glutamate. But if you overdo it with melting, you will be left with lumps of protein and puddles of fat from the cheese.
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The smell of processed cheese is also special. A recent study identified 50 volatile chemicals that are released from processed cheese. Many of these substances come from oily fatty acids.
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