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I enjoy string cheese, and there's definite tactile enjoyment in pulling it apart into thin strands and then eating them. I've found, however, that the taste when I pull it apart is clearly different from the taste when I just bite off a hunk; the thin strands taste saltier than the bulk cheese, which in contrast is somewhat bland.

Why is there a difference in flavor when the basic material is exactly the same?

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All your doing by seperating it into strands is exposing more surface area. So when you put it in your mouth you experience a sudden "big" taste sensation. If you chew it your exposure to the taste doesn't come in such a big "rush".

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