{"id":108750,"date":"2021-09-14T11:28:22","date_gmt":"2021-09-14T09:28:22","guid":{"rendered":"http:\/\/langhe.net\/?p=108750"},"modified":"2021-09-14T12:06:42","modified_gmt":"2021-09-14T10:06:42","slug":"cheese-tasting-guide","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/108750\/cheese-tasting-guide\/","title":{"rendered":"Cheese tasting: a short guide for beginners"},"content":{"rendered":"

An important thing to know before you start reading is that a cheese tasting is not only for professionals<\/strong>.<\/p>\n

In fact, really focusing on the characteristics of a particular food is a personal experience<\/strong> through which we determine whether the flavors we are discovering are appreciated or not: nobody can tell us<\/strong> what to like<\/strong>.<\/p>\n

Yet, as in many other contexts, a basic understanding of the process is useful, and learning some tricks<\/strong> of the trade can help us to better acknowledge what we\u2019re tasting.<\/p>\n

Here is how you must proceed to taste like a pro<\/strong>.<\/p>\n

The preparation<\/h2>\n

Make sure you leave the cheeses at room temperature<\/strong> for at least an hour before starting: the organoleptic properties are less noticeable in a cold product.<\/p>\n

Tastings that include different types of milk or aging<\/strong> must follow a precise order<\/strong>, from the freshest to the most ripened.<\/p>\n

You can combine<\/a> them with jams or honeys, but it\u2019s always recommended to try them plain first<\/strong> to fully perceive their characteristics.<\/p>\n

\"\"<\/div><\/div>

Leave the cheeses at room temperature before tasting them<\/p><\/div>\n

Between two samples you can eat a slice of green apple or a cracker to clean the palate<\/strong> and prepare it to face different flavors<\/strong>.<\/p>\n

Steps for a perfect cheese tasting <\/span><\/h2>\n

# 1 – Look <\/span><\/h3>\n

First of all, carefully observe the cheese<\/strong> in front of you. <\/span><\/p>\n

Evaluate the appearance of the exterior, the type of crust<\/strong> and the presence of mold<\/strong>. <\/span><\/p>\n

Then focus on the inner part<\/strong>. Most cheeses ripen from outside to inside, so the color<\/strong> will not be uniform. Look for the presence of holes<\/strong> (called eyes) or veins<\/a> to categorize the product.<\/span><\/p>\n

#2 –\u00a0Touch<\/span><\/h3>\n

Raise the cheese and perceive its weight<\/strong>. <\/span><\/p>\n

It is light? Is its consistency<\/strong> rubbery or fragile, hard or soft? <\/span><\/p>\n

There are various factors that contribute to the tactile qualities<\/strong> of a cheese: the duration of agin, whether the shape has been pressed or not, the curd formation method and so on. <\/span><\/p>\n

These characteristics influence the perception of cheese in the mouth<\/strong> and its taste. <\/span><\/p>\n

#3 – Smell<\/h3>\n

When we leave the cheese at room temperature in an open space, the aromas<\/strong> of the outer part are dispersed in the surrounding air<\/strong>.<\/span><\/p>\n

It is therefore important to break it with your hands<\/strong> and smell the inside<\/strong> to better evaluate the product’s aromas.<\/p>\n

\"\"<\/div><\/div>

Break the cheese with your hands and smell the inside to better evaluate its aromas<\/p><\/div>\n

There are 7 groups of smells<\/strong> in which cheeses are usually divided:<\/p>\n

    \n
  • lactic<\/li>\n
  • floral<\/li>\n
  • grassy<\/li>\n
  • fruity<\/li>\n
  • nutty<\/li>\n
  • barnyardy<\/li>\n
  • spicy<\/li>\n<\/ul>\n

    To these are added the aromas deriving from fermentation<\/strong>.<\/p>\n

    Smell the product<\/strong> you\u2019ve got in your hands, is the aroma intense or delicate? Acid or sweet? Which single notes<\/strong> can you detect?<\/p>\n

    In some cheeses you may perceive freshly cut grass<\/strong>, specific fruits<\/strong> like melon and all sorts of nuts. Parmesan, for example, tends to be connected to pineapple, while mozzarella has a strong smell of milk.<\/p>\n

    White rind cheeses like Brie will probably smell like mushrooms<\/strong> and other earthy things<\/strong>.<\/p>\n

    Pay attention: a strong smell of ammonia<\/strong> is a sign of excessive aging<\/strong> in an unsuitable temperature or location.<\/p>\n

    #4 – Taste<\/h3>\n

    When you\u2019ll finally taste the cheese, you\u2019ll be open-minded and receptive to different flavors<\/strong>. Slowly chew on it and notice the texture<\/strong>.<\/p>\n

    What are the first tastes<\/strong> that come out? Are they sour or bitter, salty or sweet?<\/p>\n

    \"\"<\/div><\/div>

    When you taste cheese, slowly chew on it<\/p><\/div>\n

    Some cheeses have a mouth-puckering effect<\/strong>, while others feel creamy<\/strong>. Swallow and evaluate the taste that follow<\/strong>s.<\/p>\n

    That persistent flavor, often different from the first, is called the finish<\/strong>. It can remind of hazelnuts or be slightly spicy.<\/p>\n

    Cheeses made from sheep milk<\/strong> are often associated with caramel, while in other cases people talk about roasted lamb. Give free rein to the imagination<\/strong> and try to define what you perceive in your own words: there is no right or wrong!<\/p>\n

    The common mistakes<\/h2>\n

    One of the main mistakes we usually make when we approach a tasting is to give too much importance to the flavor<\/strong>.<\/p>\n

    Much of what we describe as taste is in fact aroma<\/strong>, while our tongue is able to distinguish only five flavors<\/strong>: sweet, sour, salty, bitter and umami.<\/p>\n

    All that lies outside of these, and that we perceive by eating, comes from the receptors in our nasal cavity<\/strong> and from the interpretation that our brain gives of them.<\/p>\n

    When it comes to food and its taste, it is not only mouth and nose that get involved, but also the visual signals<\/strong>, the tactile sensations<\/strong> and the way in which they fit together with personal memory<\/strong> and emotional patterns<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

    An important thing to know before you start reading is that a cheese tasting is not only for professionals. In fact, really focusing on the characteristics of a particular food is a personal experience through which we determine whether the flavors we are discovering are appreciated or not: nobody can tell us what to like. […]<\/p>\n","protected":false},"author":13726,"featured_media":108762,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1567],"tags":[467],"lgarea":[],"class_list":["post-108750","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eat-drink","tag-cheese"],"yoast_head":"\nCheese tasting: a short guide for beginners<\/title>\n<meta name=\"description\" content=\"Learning some tricks of the trade can help us to better acknowledge what we\u2019re tasting: here's how the pros do it!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/langhe.net\/en\/108750\/cheese-tasting-guide\/\" 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