THREE & FOUR
THREE & FOUR
Gain a detailed understanding of the taste pathways in the body and how they are triggered, leading to what we call flavour and taste. Identify common flavour chemicals; where they are sensed and examples of cheese in which they present. And, discover the best practice in conducting sensory analysis.
A deep dive into Cheese Tasting
Instant access to your learning road, created by world-class cheese industry professionals, including digestible chapters and progress checks, all taken at your own pace.
This course is aimed at professionals working in the cheese industry and cheese enthusiasts. For example: Senior staff in cheese retail, food service or wholesale; cheesemakers; food producers, judges for cheese competitions; technologists; and associated professions.
The first section of the module describes the taste and flavour receptor in our mouth and nose, and how our brains process the information into an experience of taste and flavour. This information is then applied in approaching how to optimise one’s taste sensitivity and capacity for critical assessment of a cheese.
Moving on from how we experience taste and flavour, this section of the module looks at how these chemical compounds are created. The cheesemaking process is envisioned as a cascade of metabolic processes with flavour-producing pathways influenced by cheesemakers and affineurs.
The third section looks at how taste and flavour are assessed within the industry. Learners will explore how different cheese have varying degrees of expected standards and how these are applied. Different methods of product analysis and means of communicating about taste and flavour are described and assessed, including how a grader uses these tools.
This final section will guide learners to use their understanding of how flavour is created to identify cheeses in blind tasting, and to use predicted, likely flavours to assess a known cheese against a standard.
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Ready to level up your Cheese Tasting skills and knowledge?
Academy of Cheese courses and certifications are an excellent way to prove your knowledge. Gain access to jobs in the cheese trade or improve your general cheese knowledge.