Interesting article about grading cheese and a discussion on cheese defects in graded cheeses.
Regardless of consumer preference, the flavour and textural qualities of cheese do influence the value of cheese in the marketplace.
Consumers and cheese graders approach the task of assessing cheese quality from two very different perspectives. While many consumers come from the “I can’t tell you what I like but I’ll know it when I see it” camp, most cheese graders know exactly what they don’t like to see in cheese, and they know how to put a number on it.
Topics covered in this article:
♦flavour defects
♦economic impact of cheese defects
♦sensory evaluation
♦melting profile