101 guide

Cheese Tasting

The Academy summarises the process of Tasting Cheese in four phases, starting at the first impression the moment the cheese touches your tongue. We’ve gathered all the information here into this 101 guide to download and use offline.

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This 101 guide for Milk Production & Cheesemaking contains:

How do we Taste Cheese?
Complex, or “Nose” Flavours
The Third Receptor
What does Taste mean to Cheese Retailers?
Describing the taste of cheese

An essential resource

Related Cheese Courses

Level Three Course – Cheese Tasting

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.

Topic: Tasting Cheese

Frequently Asked Questions

The Academy of Cheese has been set-up to promote cheese knowledge and provide career development, both within the industry and amongst the wider public. It culminates in the highly qualified and industry accredited role of Master of Cheese.

Maturation, Affinage & Grading, is part of the content in our certifications. If you’re looking for a place to start we recommend our Level One Associate Cheese accreditation course.

Yes, the Academy of Cheese is open to everyone! If you aspire to become more knowledgeable and develop a great understanding about all aspects of cheese then welcome aboard.