Cheese, a product with a lot of history and diversity
Cheese is one of the oldest and most varied foods in existence. There are thousands of types of cheese, each with its own origin, processing, flavor and texture. To appreciate all the richness and complexity of cheese, you need to know how to taste it properly, as if we were true experts. So we can enjoy its consumption more and also impress our friends or family with our knowledge.
The steps to make a good cheese tasting
This week, Xevi Miró, co-owner of the Llet Crua cheese shop, tells us how to do a cheese tasting like a true professional. According to him, there are three phases that we must follow: the visual, the olfactory and the gustatory. Below, we detail each of them.
The visual phase
The first thing we need to do is observe the cheese carefully. We have to look at the rind, which is the outer part of the cheese, and see what it looks like. The rind can give us clues about the process of making and maturing the cheese, as well as about its degree of fermentation. Then, we have to look inside the cheese and see if the rind is well attached to the paste, which is the inner part. We must also assess whether the paste has a homogeneous distribution or whether it has holes, eyes or fissures. Finally, we must check the texture of the cheese, whether it is soft, creamy, hard or grainy.
The olfactory phase
The second thing we need to do is smell the cheese carefully. We have to put the cheese at a certain distance from our nose and gradually bring it closer. At some point, we will notice that the cheese impacts our sense of smell and awakens sensations. We must distinguish whether the smell of the rind is different from that of the pasta, and whether it varies according to the area of the cheese. We can also cut a portion of the cheese and smell the cut, since maybe the smell is stronger there because it has been handled.
The taste phase
The third and last thing we have to do is taste the cheese with pleasure. We have to put the cheese in our mouths and let it melt with the saliva. We must look for whether the cheese has a good balance between the five basic tastes: sour, bitter, salty, sweet and umami. We must also perceive the aromas that reach us through the retronasal route, that is, through the nose, since they are what give us the flavor of the cheese. In addition, we must consider the texture, whether it is soft, crunchy, stringy or unctuous.
In short, tasting cheese is a sensory experience that allows us to appreciate all the nuances and quality of this delicious product. As Xevi Miró says, the combination of all the characteristics is what determines whether the cheese tastes right or not. So you know, if you want to do a cheese tasting like an expert, follow these tips and enjoy the moment.
