|
|
When tasting cheeses, consider these guidelines:
-
Let the cheese warm to room temperature so that its aromas and flavors are at their maximum levels.
-
Taste milder cheeses first and progress to the stronger flavored ones,
leaving blue cheeses till near the end and tasting "stinky" cheeses last.
-
Taste each cheese at its center first and then work your way to the outside where the cheese is most aged and stronger in flavor.
-
Taste the rind/skin last.
-
Taste starting from the tip of your tongue working towards the back of your mouth.
This takes advantage of all of the taste receptors in your mouth
and brings the cheese in contact with of all of the sense areas: sweet, salty, acidic, bitter, etc.
-
Take note of these characteristics when you taste:
- texture — smooth, grainy, crunchy, etc.
- density/weight — how compact the cheese feels in your mouth.
- intensity — how flavorful is the cheese.
- acidity — tartness, lemony.
- duration/finish — how long each of the characteristics last.
- fruit — fresh dairy tones, sweetness.
- saltiness.
- flavors — earthy, nutty, roasty, toasted, musty, mushroomy, meaty , etc.
-
Aroma - don't be shy about smelling the cheese just as you would wine.
|
