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| To taste a cheese, a series of steps in which sight, smell, touch and taste are involved, are to be followed. |
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| SIGHT |
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Outside appearance:
Colour: It varies depending on the type of affinage, the milk used, the salting, etc.
Format: This refers to the height and the diameter of the cheese.
Crust: Clean, without mould, waxy, the crust can possibly show drawings of the moulds, both on the sides and the base of the cheese.
Presentation
No cracks: An excess of cracks indicates a bad pressing and/or a bad preserving of the cheese.
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