Tasting cheese requires the use of four of the five senses: touch, smell, taste and sight.
Before proceeding with the tasting, however, it is necessary to establish some basic “rules”: cutting above all, which must be done in a workmanlike manner.
The visual effect
The first impact is of course a visual one and allows us to establish an initial classification.
Firstly, we need to observe the shape, then the color of the rind, its structure and finally the presence of the nail, or rather the part of the cheese that is directly in contact with the crust that usually takes on a more accentuated coloration.
Thanks to touch we can identify the type of crust, its surface, to see if it is treated with waxes or other products. We will also have to test the consistency of the mass.
For a proper olfactory analysis it is necessary to break the slice into two small parts before placing it up to the nostrils and identify its features in addition to understanding if its smell is to our liking.
Through chewing and salivation we can perceive the flavor, while the palate plays a crucial role in fully perceiving its taste.
In fact, the palate allows the tongue to mix what we are tasting and helps us to grasp its consistency and adhesiveness.
The four flavors we perceive thanks to our taste buds are sweet, salty, acidic and bitter.