Tip of the Day: Enjoy the long-lasting flavors of artisanal cheeses

by Max Shrem, Posted Jun 8th 2008 @ 6:00AM

The most exciting thing about artisanal cheeses is their complex, multi-layered flavors. However, for many people, they seem unapproachable. The best way to savor these cheeses is to breakdown the experience from the first encounter (touch and smell) to the last encounter (after-taste).

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.

Filed Under: The History of..., Tip of the Day, Food Politics, Ingredients, Tastings
Tags: cheese, dairy, how to, HowTo, taste, tasting, tasty, tip of the day, TipOfTheDay