We just love the way it feels in our mouths. It’s not about the taste. Once cheddar reaches about 150 degrees, the milk breaks down and the cheese becomes creamy and we just love creamy.
All of the sensations associated with melted cheese-smoothness, gooeyness and warmth signal to the brain that it’s gotten hold of a fatty little treat. We humans LOVE fat. Can’t ya’ tell?
There are receptors in our mouths designed to detect the texture of oily foods which are rich in calories. It’s the same dynamic with warm pudding and other smooth, creamy goodies.
So, when you’re craving gooey, creamy, warm grilled cheese, it’s not about the taste, it’s about the texture and your ancient brain telling you what it wants.
Oh, and don’t forget the tomato soup!
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