called peptides, some still tasteless, some bitter Usually these are eventually broken down by microbial enzymes into the 20 individual protein building blocks, the amino acids, a number of which are sweet or savory The amino acids can in turn be broken into various amines, some of which are reminiscent of ocean fish (trimethylamine), others of spoiling meat (putrescine); into strong sulfur compounds (a specialty of smear bacteria), or into simple ammonia, a powerful aroma that in overripened cheeses is harsh, like household cleaner Though few of these sound appetizing, bare hints of them together build the complexity and richness of cheese flavor Then there are the fats, which are broken down into fatty acids by bluec h e e s e Penicillium roqueforti and by special enzymes added to Pecorino and Provolone cheeses Some fatty acids (short-chain) have a peppery effect on the tongue and an intensified sheepy or goaty aroma The blue molds further transform some fatty acids into molecules (methyl ketones) that create the characteristic aroma of blue cheese And the copper cauldrons in which the Swiss cheeses and Parmesan are made damage some milk fat directly, and the fatty acids thus liberated are further modified to create molecules with the exotic aromas of pineapple and coconut (esters, lactones) The more diverse the cast of ripening enzymes, the more complex the resulting collection of protein and fat fragments, and the richer the flavor Choosing, Storing, and Serving Cheese It has always been a challenge to choose a good cheese, as Charlemagne’s instructor ... with the exotic aromas of pineapple and coconut (esters, lactones) The more diverse the cast of ripening enzymes, the more complex the resulting collection of protein and fat fragments, and the richer the flavor...(short-chain) have a peppery effect on the tongue and an intensified sheepy or goaty aroma The blue molds further transform some fatty acids into molecules (methyl ketones) that create the. .. characteristic aroma of blue cheese And the copper cauldrons in which the Swiss cheeses and Parmesan are made damage some milk fat directly, and the fatty acids thus liberated are further modified to