The Origin
Derived from standards used by bodies like the Academy of Cheese and sensory research in dairy science, this profile addresses the unique complexity of milk fermentation and enzymatic breakdown during aging.
The Architecture
Cheese tasting is multi-modal. This profile evaluates Texture (the mechanics of the bite) alongside Flavor (aroma and taste). It is designed to distinguish between the character of the Paste (the interior) and the Rind, which often holds distinct microbial notes.
The Flavor Landscape
The categories are intrinsically linked to milk type and maturation: Lactic/Milky notes in fresh cheeses, Vegetal/Earthy tones in bloomy rinds, and complex Roasted/Animal notes in aged or washed-rind varieties.