Tasting Cheese

  • Let the cheese warm up to reach room temperature. Its flavors, textures, and aromas will be at its maximum and this is important to appreciate the cheeses full value.


  • Make sure that every cut piece of cheese has equal portions of the rind.


  • When tasting several cheeses, always go in the progression of mild to strong. The area furthest away from the rind is always the mildest on each piece so start there with each piece.


  • Make sure to have the cheese hit all corners of your tongue as these different areas have different taste receptors.


  • Be mindful about the different characteristics typically used to describe cheese: look, feel, texture, flavor, aroma etc. Refer to the “Describing Cheese” section to review the adjectives used to describe cheese.