no idea. Guess I will have to go melt some and see.

you of all people should know!

Because it's melted! Duh!

I think it has to do with the creamy texture and mouth feel when melted vs. the hard almost grainy texture of a non melted cheese

soft cheeses bypass the need for melting as they are very creamy to start. room temp brie on a cracker sounds good right now.

mmmmm...

<-- that's me licking my lips, not sticking my tongue out.

mouth feel and smell have a lot to do with how we perceive taste as well as the salty, sweet, savory, bitter, etc. tastebuds.

ah, I should pay closer attention to my smileys.