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Let the cheese warm
up to reach room temperature. Its flavors, textures, and aromas will be at its maximum and this is important to appreciate
the cheeses full value.
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Make sure that every
cut piece of cheese has equal portions of the rind.
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When tasting several
cheeses, always go in the progression of mild to strong. The area furthest away from the rind is always the mildest on each
piece so start there with each piece.
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Make sure to have the
cheese hit all corners of your tongue as these different areas have different taste receptors.
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Be mindful about the
different characteristics typically used to describe cheese: look, feel, texture, flavor, aroma etc. Refer to the “Describing
Cheese” section to review the adjectives used to describe cheese.
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