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Cheese It Like a Cheesemonger!

You don’t have to be a cheese monger to know your cheese. All of us can enjoy it; maybe not to an extent where we can guess the cheese or its age, but definitely enough to recognise the hints of nuts or notes of citrus flavours in them and decide whether we like it or not. How to taste your cheese like a pro;

  • Look
    Cheese can tell you a lot just by the way it looks. The colour, texture and rind can give you many details about the cheese, including the milk it is made with. Cheeses made with goat milk are usually whiter in appearance. Buffalo Milk Cheese is also white in colour. Cow milk cheese is usually a sunny yellow. Next time you’re tasting cheese, check for these to know more details.
  • Smell
    You can actually taste more with your nose than with your tongue. Your tongue detects five basic tastes, namely: salty, sweet, bitter, sour and umami. Your nose on the other hand has 5000 to 10000 smell receptors. Take a fresh cut of a block of cheese and smell it. Cheese flesh that’s been unexposed to the air is more fresh and pungent and tells you more about the flavours present in the cheese. Also, make sure the cheese is not cold as it will not give you the full aroma. Room temperature is best. Stinky cheeses are not spoiled cheeses so don’t let these put you off. Smell past this. You’re in for some delicious taste!
  • Flavour and Texture
    Take your time when tasting cheese. Take a small bite and chew slowly taking as much time as you need to absorb all the flavours present in the cheese. Absorb the feel of it in your mouth whether its crumbly and wet or dry and hard. Good cheeses taste best from start to finish, and even have a great cheesy aftertaste.

Tasting a cheese is so much more than a big bite of it. Take your time with the cheeses, explore and discover. Enjoy some wine with it too!

Keep tasting and say cheese!