Academy of Cheese – Structured Approach to Tasting Cheese (SATC)
How to use this Cheese tasting model
We know the temptation to snaffle a delicious piece of cheese as soon as it’s cut is hard to resist. However, at the Academy we teach you the art of tasting cheese in a structured way, giving you a deeper appreciation of the cheese and the ability to confidently describe it using a professional vocabulary. We’ve broken this method down into 3 simple parts below.
Complete the first section with any details you already know about the cheese (eg, name, country, milk type, etc).
If you don’t have a copy already, download our Level One Cheese tasting sheet (Structured Approach to Tasting Cheese (SATC)). It contains a complete flavour analysis for Level one students
Who is the Level One certificate for?
The level one Associate certificate is suited to cheese lovers, enthusiasts and a wide range of professionals from catering students to chefs, from cheesemongers to wholesalers and distributors. The Academy is open to all who love cheese, aspire to improve their knowledge and hone their skills in this wonderful world of cheese.
Your observations at this level should be factual rather than qualitative. For example, ‘inorganic outer’ would apply to a rind covered in wax, plasticoat or cloth. ‘Organic outer’ could be charcoal, leaves or grape must.
You can mark this on your Academy of Cheese tasting sheet
Inspect the interior
Use your sense of touch as well as your eyes to inspect the interior. The texture of the interior, known as the paste, could range from soft like fresh goats curd, to hard like an aged gouda. The consistency could be crystalline like parmesan or crumbly like wensleydale.
Note these observations, along with colour and blueing, on the texture chart
Smell the cheese
A top tip to determine the intensity of the smell is to hold the cheese at arm’s length and slowly bring it towards your nose. If you can’t smell the cheese until its right in front of your nose, the intensity is low.
To assess the level of ammonia, smell the rind not the paste. A strong smell of ammonia can indicate the cheese is over ripe. At Level 1 we use a flavour tree to guide you in identifying any other aromas. Read more about Level 1 here.
Chew the cheese slowly and breathe through your nose.
There are two main stages to tasting which you should try to record. Initially, we pick up simple flavours on the tongue – bitter, sweet, acid, salty and savoury. These give way to more complex flavours, which are registered through the nose and tongue.
At Level 1 we assess your ability to identify the simple flavours but we list the complex flavours on the wheel so that you can begin to expand your vocabulary and palate. The tasting sheets allow you to form benchmark flavour profiles of the cheeses you’ve tasted, as with most things you’ll find this easier with practice.
It’s a good idea to taste with friends too, this helps gauge any flavours you are particularly sensitive as everyone’s palate is different.
Having completed the tasting, you should be able to draw conclusions on quality, in terms of complexity and length of flavour, and the ripeness of mould-ripened cheeses, such as Camembert. You should also be able to place the cheese in its Make, Post-Make class (ie, its initial style of make and what post-make processes it was subjected to).
Learn to taste Simple and Complex flavours with our Cheese Certificates
Discover our Structured Approach to Tasting Cheese and be introduced to a range of tools to help you communicate more effectively about cheese.