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.

DOWNLOAD for free

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

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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.