Taste and Flavour

Now we come to the ultimate point of the tasting, when the piece of cheese comes into contact with the palate and with the tongue and millions of taste, smell and touch cells.

As the cheese is maturing, the process of proteolysis, lipolysis and lactolysis, to a greater or less degree, and their interactions achieve simpler, somewhat elemental compounds, which are responsible for the taste and texture. These processes are complemented by others resulting from the processing method, such as salting, acidification, smoking, etc.

Generally speaking: proteins are responsible for the taste, fats for the aroma, lactose for the acidity and added salt for the saltiness. But none of these act individually. They are strengthened or inhibited by one another in a complex system of mutual relationships.

LENGUA ENGLISHThe sensory cells detect the substances responsible for the taste and the aroma, distinguish their naturalness and the proportion in which they are present and transmit this information. And only each person, deep down inside, can assess the perceived sensations, retain them, relate them and enjoy them.

Taste: It can be: sweet, salty, sour, bitter and unami, and each one is perceived in a specific region in our tongue.

Aftertaste and persistence: The residual taste or aftertaste is a smell/taste sensation which appears once you have swallowed the sample of cheese and which is different from the sensations perceived when it is in your mouth. The overall persistence is the duration of the smell/taste sensation, i.e., the length of time that the taste remains in the mouth and which can be:


ok Short: less than 3 seconds
ok Medium: between 10 and 15 seconds
ok Long: lasting more than 30 seconds