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Old Aug 21, 2020 | 8:14 am
  #28  
LapLap
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Originally Posted by Kgmm77
It really isn’t, it’s simply science. As the poster above indicated, butyric acid is common between both “substances” (and also in Parmesan mentioned above), so not surprising that it triggers this association.
Both you and BearX220 mentioned butyric acid. Just looked it up, it explains SO much (and finally solves why I love fresh Parmesan but hate the dried, processed kind).
Thank you!
Last edited by LapLap; Aug 21, 2020 at 8:29 am Reason: Add link
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