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catloaf ,

Maillard reaction: https://www.foodnetwork.com/how-to/packages/food-network-essentials/how-to-make-grilled-cheese-with-mayonnaise

distantsounds ,

Doesn’t Maillard refer to the browning/toasting of foods though? I know there is some overlap like cheese browning on a pizza, but room temp cheese tastes better than cold. Genuinely curious and couldnt find any info myself

Jimmyeatsausage , (edited )

I'll see if I can find any supporting articles, but IIRC, it has to do with the fats being softer or more reactive with your taste buds at warmer temps.

Edit: it's mostly pop sci articles, so maybe it's BS but seems the fats and amino acids get locked in the proteins when cheese is cold.
https://www.sciencefocus.com/the-human-body/melted-cheese-tastes-good

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