cheese

So my blog reader, of course, you are a wine connoisseur. You know the difference between a '97 and a '99 California Cabernet Sauvignon, and what kind of dessert to pairs up well with a iced-up Riesling. But maybe you are just starting to enjoy cheese. For your benefit (and mine - so that I can learn more about cheese) here is the proper way of tasting cheese:

When tasting cheeses, consider these guidelines:

1. Let the cheese warm to room temperature so that its aromas and flavors are at their maximum levels.
2. Taste milder cheeses first and progress to the stronger flavored ones, leaving blue cheeses till near the end and tasting "stinky" cheeses last.
3. Taste each cheese at its center first and then work your way to the outside where the cheese is most aged and stronger in flavor.
4. Taste the rind/skin last.
5. Taste starting from the tip of your tongue working towards the back of your mouth. This takes advantage of all of the taste receptors in your mouth and brings the cheese in contact with of all of the sense areas: sweet, salty, acidic, bitter, etc.
6. Take note of these characteristics when you taste:
1. texture — smooth, grainy, crunchy, etc.
2. density/weight — how compact the cheese feels in your mouth.
3. intensity — how flavorful is the cheese.
4. acidity — tartness, lemony.
5. duration/finish — how long each of the characteristics last.
6. fruit — fresh dairy tones, sweetness.
7. saltiness.
8. flavors — earthy, nutty, roasty, toasted, musty, mushroomy, meaty , etc.
   
7. Aroma - don't be shy about smelling the cheese just as you would wine.

- Great American Cheese

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I do miss the fresh Dutch Gouda cheese that I frequently bought when I was living/studying abroad in the Netherlands. Trader Joes satisfies me for now.