Besides all the technicalities, I would like to give you a few guidelines to use for the evaluation of a cheese.
- By Sight: If there appears to be many small holes in the crust or in the surface of a wedge, it indicates that the cheese has been over fermented.
- By Smell: One should be able to perceive the typical aromas and perfumes of a given cheese.
- By Taste: The evaluation should be very similar to the one by smell. The taste should be acidic, salty, bitter, or piquant.
- On the Palate: There are various sensations one feels while eating a piece of cheese. For instance, one could feel that the paste of the cheese is compact, it is elastic to the point of being chewy, or that it is easily soluble by saliva.
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