Analysis of taste and aroma

Aroma before tasting: break the cheese into pieces and bring it to your nostrils, inhale deeply and evaluate your sensations and perceptions in terms of quality, intensity, and endurance.

Taste: place in your mouth 10 to 15 grams of the sample, and chew through it several times to that it warms up and a ball creates in your mouth. Move the ball from left to right and try to identify the four core tastes (sweet, salty, acidic, and bitter). 

Aroma after tasting: swallow the ball, close your mouth, and exhale from your nose in order to identify aromatic after-notes.  Examine their quality, intensity, and endurance.

Texture: evaluate how the cheese behaves in the mouth (hardness, elasticity, stickiness, and fragility).

Various attributes you can identify

Color: white, milky white, chalk white, ivory, pale hay yellow, hay yellow, intense hay yellow, yellow, golden yellow, brownish, two-colored. 

Texture on touch: sticky, compact, hard, elastic, stringy, fragile, fibrous, chewy, soft.

Texture in mouth: buttery, sticky, easily melting, chalky, with slight granules, chunky, gravel-like, toothsome.

Aroma-taste: weak, intense, enduring, buttery, herbaceous, yeasty, flowery, milky, balanced, fragrant, metallic, flat, pungent, putrid, rancid, sulfur-like, hay-like.

Flavor: acidic, bitter, sweet, salty, spicy.


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