Cheese tasting

Recent posts

Scraping cheese: debunking cheese myths

At Bleu et Persillé, advising on the right products and sharing our knowledge are part of our mission. These exchanges allow us to learn more about our cheeses and highlight the work and know-how of our producers. Question of the day: how well do you know your...

Cheese Crust Recipe

Bread, cold cuts and melted cheese. This holy trinity is at the heart of a multitude of recipes, each as tasty as the next. Today's recipe is no exception, as it's the gourmet Croûte au fromage fondu! Simple and comforting, the Cheese Crust can be made with just about...

How to make a cheese platter?

Want to impress your guests this holiday season but don't know what to cook? Put away your pots and turn off the oven, because we're about to see how to prepare a cheese platter! The simple and delicious cheese platter will enable you to feed a large number of guests...

Awakening the five senses

Cheese tasting, or sensory analysis, is the examination of a product’s organoleptic properties through the senses. It’s a subjective activity specific to each individual’s senses, through which a person describes perceptions and their intensity in relation to a product.
Sidebar: (Organoleptic = property of a product capable of impressing a sensory receptor)
In other words, tasting means tasting, smelling, touching, seeing and listening! And at Bleu & Persillé, from cheese to balsamic vinegar to honey, there’s an embarrassment of riches to choose from.
To be able to do this, of course, you need to have the use of most of your senses, but you also need to know how to use the right terms associated with the products you’re analyzing.


Cheese comes in many different states, colors and shapes.
It can be round, square, heart-shaped, disc-shaped, cone-shaped, bunghole-shaped or even cannonball-shaped.
When you look at the rind, you can sometimes perceive that it is fatty, fluffy, ashy, shiny, ringed, smooth, spotted, wrinkled, pleated, wavy, cottony, grainy…
Once cut, the interior or paste of the cheese can reveal other aspects: runny, brittle, chalky, marbled, crystallized, dense, open, creamy, veined, grainy…
And what about the colors: the pigments that color cheese can come from the cows’ feed, from the microorganisms that live in the microbiome that is cheese, or from pigments that cheesemakers add, such as annatto. The color palette varies: white, cream, ivory, blue, green, beige, gray, orange, amber, pink…


There are three ways of using this sense, either by touching the product with our fingers, or with a tool such as a knife, and then of course with our mouth. Cheese can be: soft, firm, sticky, brittle, elastic, melting, dry, wet, sandy, grainy, creamy, soft, plastery…


Our tongue contains around 5,000 taste buds, enabling us to taste and perceive the different intensities of flavors present in cheeses. These five flavors are salty, acidic, bitter, sweet and the lesser-known umami.

Listen to

If you’re wondering how to listen to cheese, you’ve come to the right place! In a quiet place, put your ear close to the rind of a cheese and listen carefully. You may hear microorganisms moving across the surface of the cheese…
Now that you’ve got an earful of brie, we can tell you: it’s a joke!
It’s hard to listen to cheese, but hearing can sometimes come in subtle forms. Put a piece of cheese in your mouth and sometimes your auditory sense will pick up that chewing generates a crunchy, crisp, squeaky or fizzy sensation.


Smell is one of the senses, if not the most important, involved in cheese tasting. Thanks to this, we perceive aromas, which are aromatic compounds resulting from the degradation of proteins and lipids contained in milk by microorganisms and enzymes present in cheese during ripening. The cheese flavor wheel is a very effective tool for verbally representing what our nose lets us perceive during tasting. For optimum analysis, use feedback: