|
|
|
|
Inside appearance:
Colour: The colour must be uniform, slightly darker getting closer to the crust. The colour depends on the type of milk (goat, ewe…).
Texture: When you run your finger along the cheese, you can evaluate its roughness and superficial dampness, which indicates the age of the cheese.
|
| |
| SMELL |
Bring the cheese closer to your nose to be able to perceive its smell and medium intensity.
The aromas are stronger in mature cheeses.
To be kept in mind: Intensity, quality, first impression, type of smells (vegetable, lactic, fruity, flowery, spicy, animal-like, roasting, and aggressive).
|
| |
| TASTE |
| AROMA: The sample must be masticated in order to perceive more or less intense aromas depending on the maturity of the cheese. |
| FLAVOUR: It may be salty, acidic, soft, bitter, alkaline or metallic. |
|
| |
|
|
|
