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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: BauerHaus on November 11, 2009, 11:33:09 PM

Title: How to describe my cheese?
Post by: BauerHaus on November 11, 2009, 11:33:09 PM

So we have opened our first three hard cheeses to date and are having a very hard time describing our disappointing flavors. We are looking for is a good list that helps us describe and trouble shoot our issues. We have M. Morris' book and she has a few words like bitterness (ours may have a bit), mealy flavour (maybe a bit in ours) and rancid (definitely not rancid). But we are looking for more words that will help us trouble shoot our flavor issue.
Cheese opened to date.
#1- Farmhouse cheddar
#2- Monterey Jack
#3- Havarti
Future openings
#4- Gouda
#5- Gouda
#6- Havarti

Title: Re: How to describe my cheese?
Post by: linuxboy on November 11, 2009, 11:44:59 PM

Try this one

http://www.sartorifoods.com/about_us/flavor_wheel.asp (http://www.sartorifoods.com/about_us/flavor_wheel.asp)

(http://www.sartorifoods.com/images/about_us/flavor_wheel.gif)

Title: Re: How to describe my cheese?
Post by: linuxboy on November 11, 2009, 11:51:12 PM

Here's one for cheddar

http://www.ncsu.edu/sensory/cheddar_lexicon.PDF (http://www.ncsu.edu/sensory/cheddar_lexicon.PDF)

And a general paper on organoleptic sensory evaluation.

http://www.bordbiavantage.ie/userfiles/File/Organoleptic%20Cheese%20Seminar%20%2708%20Paper.pdf (http://www.bordbiavantage.ie/userfiles/File/Organoleptic%20Cheese%20Seminar%20%2708%20Paper.pdf)