The process of tasting the cheese could be looked at as a succession of impressions involving all five senses. Brillat-Savarin, a famous 18th-century French gastronome, divides the progression of flavors into three main sensations: smelling the food, tasting the food as it's in your mouth, and tasting the food after it's swallowed. Next time you purchase an artisanal cheese, try some of these tips:
1. Start by touching the cheese. Take note of its texture. Afterwards, smell the cheese's aroma. Many times the cheese's mell does not match its taste. For example, a stinky washed rind cheese may actually be really mild.
2. Eat extra slowly. This helps to discern the different flavors.
3. Take out a pen and paper. Make a chart of the three sensations. List the different tastes and smells under each of the three. Afterwards, look at the list and notice the development of flavors. Many times, the majority of flavors arise after the cheese is swallowed.
4. Pair the cheese with a condiment (honey, jelly, or fruit paste). The right condiment helps to enhance the flavors in the cheese. For example, the sweetness in fig jelly balances out the saltiness in Manchego, and as a result, brings out the richness in the cheese.
