Main Menu
  • History
  • Producers
  • Kinds
  • Elaboration process
  • Tasting
  • Glossary
    To taste a cheese, a series of steps in which sight, smell, touch and taste are involved, are to be followed.
    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.
  •   Next
    Copyright © 2011
    Web page created by: Escuela Taller de Comercio Electrónico de las Medianías de Gran Canaria "Virtualmed"