I found this cheese less salty. I found it less delicious too. You can’t blame me. Most commercial cheeses I have tasted were all salty. Perhaps it is one of the standard taste of cheeses, it should be salty. It is a homemade cheese. The maker might be a health conscious fellow. He loves cheese but want it kidney friendly.
It was a home made cheese. Though it had no ingredient listing, we were expecting it to have less preservatives and shorter shelf life. We were keeping it in refrigerator to help preserve its palatability. Every time I was preparing a sandwich, I was doubling the cheese quantity to compensate for the lesser taste.
A while ago, she left the cheese on table. Its temperature equated to room ambient heat and became softer. I prepared my regular sandwich again and surprised. The cheese became too salty. I remembered suddenly, higher or colder temperature masks taste. These mean I was getting too much salt with every sandwich I made.
Other popular examples of flavor masking:
Regular softdrinks seem less sweeter cause we usually drink it ice cold. Energy drinks such as Cobra and Sting are too sweet even at ice cold temperature. Imagine how sweet are they when not.
Every time mom prepares buko fruit salad, she is making sure it is very sweet. She know very well that sweetness will lessen significantly at freezing stage.
Commercial ice cream are actually very rich in sugar. Our sense of taste are not sensitive enough to perceive the real sweetness.