Randy Chandler
Cheese is a beloved food product made from the milk of various animals, most commonly cows. It comes in a variety of textures, from very soft to very hard, and its flavour profile can range from mild to sharp. The colour of cheese is indicative of the animal's diet, with pale yellow cheeses suggesting a diet of fresh grass and white cheeses derived from the milk of animals like goats or buffalo. The aroma and taste of cheese are influenced by factors such as the cow's feed, the butterfat content of the milk, the starter culture, and the length of ageing or ripening. Describing cheese flavour and aroma can be challenging, but common adjectives include nutty, tangy, salty, sweet, earthy, and creamy.
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What You'll Learn
How to describe cheese taste
When it comes to describing the taste of cheese, there are a few key things to consider. Firstly, the appearance of the cheese can give you an initial indication of its flavour profile. The colour of cheese is usually indicative of a cow's diet; pale, buttery yellow cheeses, for instance, suggest a diet rich in beta-carotene from fresh grass, and the milk from this is often higher in fat content, which can impact taste.
Next, you should assess the aroma. A cheese's aroma is influenced by factors such as the cow's feed, the butterfat content of the milk, the starter culture, and the enzymes in the recipe. The ripening or ageing process, as well as the amount of salting, also contribute to the intensity of the aroma. Common aroma descriptors include mild, delicate, milky, fresh, creamy, salty, sweet, strong, pungent, earthy, and mouldy.
Now, for the tasting part! Take your time with the first bite, breathing a little air into your mouth so the aroma fills your nasal passage. Notice any scents that distinguish the cheese, as aroma and taste combine to give you the overall flavour. Move the cheese around in your mouth to expose it to all your taste buds, and pay attention to the different tastes that appear. Some cheeses will coat your mouth, while others will leave a clean palate. Common taste descriptors include sweet, mild, milky, buttery, delicate, salty, sharp, acidic, tart, tangy, lemony, bitter, nutty, piquant, smoky, and yeasty.
Finally, consider the texture of the cheese, which can range from very soft to very hard, with semi-soft, firm, and hard in between the two extremes. Texture descriptors include soft, firm, hard, moist, runny, crumbly, granular, creamy, buttery, rubbery, waxy, oily, chalky, and spreadable.
Putting all these elements together will help you build a comprehensive description of the cheese's flavour profile.
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The colour of cheese
Cheeses range in colour from pale white to ivory, to buttery, golden, or blue-streaked. The colour of the cheese is usually indicative of the cow's diet. For example, orange cheeses, like cheddar, are dyed to match an expected aesthetic. White cheeses, like mozzarella, are derived from the milk of other animals, like goats or buffalo, as these animals do not store beta carotene in their fat. In contrast, pale yellow or buttery yellow cheeses indicate a higher level of beta carotene, which can be found in fresh grass. This milk often has a higher fat content, which can impact the taste. Blue cheese, with its blue veins, is a result of mould.
Therefore, by observing the colour of the cheese, one can gain insights into its flavour profile, texture, and overall sensory experience.
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Cheese texture
Cheese can be described as having a smooth texture, as in the case of Monterey Jack, high-moisture Mozzarella, and Queso Panela. On the other hand, some cheeses are creamy, such as Mascarpone, Fromage Blanc, Crescenza, and Teleme. Crumbly cheeses include Feta and Cotija, while Dry Jack and Aged Gouda are considered very hard. Low-moisture Mozzarella and Oaxaca are known for their stringy textures.
The ripeness of cheese also plays a role in its texture. Soft-ripened bloomy rind cheeses, for example, tend to become softer and creamier as they mature. Additionally, the texture of cheese can be influenced by the animal's milk used in its production. For instance, mozzarella is stark white and derived from the milk of animals such as goats or buffalo, which do not store beta-carotene in their fat but convert it into vitamin A.
The sensory experience of cheese also involves feeling the cheese between your fingers to discern its texture. This can range from soft to semi-hard or hard, with variations in moisture and dryness. When consumed, some cheeses coat the mouth, while others leave a clean palate. Descriptive terms for the textural qualities of cheese include soft, firm, hard, moist, runny, crumbly, granular, creamy, buttery, rubbery, waxy, oily, chalky, and spreadable.
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Cheese aroma
The aroma of cheese is influenced by various factors, such as the cow's feed, the butterfat content of the milk, the type of starter culture, and the enzymes in the recipe. The ageing or ripening process, as well as the amount of salting, also play a role in intensifying the aroma.
When it comes to describing the aroma of cheese, a diverse range of adjectives can be used. Some common terms include "mild", "delicate", "milky", "fresh", "creamy", "salty", "sweet", "strong", "pungent", "earthy", and "moldy". The aroma can also be described as "barnyardy", "yeasty", "grassy", "rustic", "vegetal", "ammoniated", "funky", "smoky", "spicy", "peppery", and "piquant".
The colour of the cheese can provide hints about its aroma. For example, pale buttery yellow cheeses indicate a higher fat content, which can impact taste and aroma. In contrast, stark white cheeses, like mozzarella, are derived from the milk of animals such as goats or buffalo, which do not store beta-carotene in their fat.
Cheese experts, known as "turophiles", have refined their ability to identify specific cheese aromas through years of practice. They can distinguish between different types of cheese and detect subtle aroma notes. For instance, Parmesan and Asiago cheeses are known for their nutty aroma, while Limburger cheese is recognised for its intense and stinky aroma.
Describing the aroma of cheese can be challenging, and it often requires creative adjectives to convey the complex sensory experience.
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Taste and smell
When it comes to taste, cheese can be sweet, mild, milky, buttery, delicate, salty, sharp, acidic, tart, tangy, lemony, bitter, nutty, piquant, smoky, or yeasty. Some cheeses, like Parmesan, have a nutty flavour, while others, like goat cheese, can be tangy and acidic, with a taste similar to sour cream. The texture of the cheese also plays a role in how it tastes, with harder cheeses like Parmesan being dry and crumbly, while softer cheeses like mozzarella are smooth and creamy.
The colour of a cheese can also provide clues about its flavour. For example, pale, buttery yellow cheeses usually indicate a higher fat content, which can impact taste. Orange cheeses, like cheddar, are often dyed to match our expectations, while blue cheese gets its colour from mould. The intensity of the cheese's aroma and the specific notes that are present can also provide clues about its flavour. For example, a cheese with a strong, pungent aroma may have a more intense flavour, while a cheese with grassy or floral notes may have a more delicate taste.
When tasting cheese, it's important to take your time and allow the cheese to move around your mouth so that it can come into contact with all of your taste buds. Notice which tastes are apparent first and how the flavours develop as you continue to chew. Pay attention to how the cheese feels in your mouth, whether it's smooth and creamy or dry and crumbly. Finally, don't be afraid to get up close and personal with the cheese, breathing in the aroma and trying to identify the different notes that are present.
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Frequently asked questions
The taste of cheese varies depending on the type of cheese, but common tastes include nutty, sharp, salty, sweet, bitter, and tangy.
There are three main ways to evaluate a cheese: by sight, smell, and taste. When you first look at the cheese, note the nuances in colour, ranging from pale white to ivory, to buttery, golden, or blue-streaked. The colour of a cheese is usually indicative of a cow's diet. For example, pale, buttery yellow cheeses usually indicate a higher fat content. When you smell the cheese, hold it at a bit of a distance from your nose to determine its intensity. Finally, when tasting the cheese, breathe a little air into your mouth so the aroma fills your nasal passage. Move the cheese around in your mouth to expose it to all your taste buds.
Some common cheeses and their tastes include:
- Parmesan: nutty, savoury, pleasantly rich and complex
- Mozzarella: mild
- Cheddar: salty, savoury, tangy
- Goat cheese: tangy, acidic, fresh, tart
- Feta: crumbly
