This may sound like a dumb question---but how do you know what a particular cheese is supposed to taste like if you have never had it. Example---Caerphilly or Wensleydale, never even heard of them until I got my first cheese book. They are not available locally, so I can't compare to a commercial product.
I know what Jarlsberg, cheddar, Colby and Jack should taste like, or at least close. I have seen some descriptions of taste on Caerphilly as being salty and sour. I realize it's hard to describe a flavor and I have never tasted a hint of almond in my wine as the wine connoisseurs claim.
The whole point being, what criteria do I use to judge a cheese I make? My first Caerphilly was more sour then I expected, reminded me of commercial Feta ( Greening of Gavin recipe). How do I know I didn't mess up? How do you make corrections when there may be nothing wrong?