https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ACheese%2F44%2FenTranslations:Cheese/44/en - Revision history2026-07-09T22:30:31ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Cheese/44/en&diff=57971&oldid=prevFuzzyBot: Importing a new version from external source2023-06-18T02:42:33Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>== Cooking and eating ==<br />
[[File:Saganaki at the Parthenon Restaurant in Chicago.MOV.webm|thumb|right|200px|[[Wikipedia:Saganaki|Saganaki]], lit on fire, served in Chicago]]<br />
At [[Wikipedia:refrigerator|refrigerator]] temperatures, the fat in a piece of cheese is as hard as unsoftened butter, and its protein structure is stiff as well. Flavor and odor compounds are less easily liberated when cold. For improvements in flavor and texture, it is widely advised that cheeses be allowed to warm up to [[Wikipedia:room temperature|room temperature]] before eating. If the cheese is further warmed, to {{convert|26|–|32|C|F}}, the fats will begin to "sweat out" as they go beyond soft to fully liquid.</div>FuzzyBot