This involves a large variety of sensations and attributes which are essentially appreciated through each of the senses. These characteristics are assessed in the slice or the central cut from the middle piece.

When the cheese is opened and cut for tasting, although touch is also used on the palate as the cheese enters the mouth, through the texture of the cheese, the action of cutting it and handling it enables us to discover aspects that tell us more about the cheese.

First of all, when we insert the knife into the cheese we can see its rheological properties, i.e., how it reacts when stress is applied to it. We can see whether it is a very hard, hard, semi-hard, semi-soft, soft, runny or doughy cheese, which tells us whether it corresponds to the type of cheese we are going to taste and its level of curing.

Once the cheese has been opened, we can tell, through touch, its consistency, hardness, elasticity, friability, firmness, cohesion, deformation, tackiness or laminar structure.

The first impression of texture and consistency experienced in the cut must be corroborated on the palate, although completed with other observations:



Holes: the size and amount of holes indicate whether the cheese has matured correctly (small, round, shiny holes in limited numbers) or on the other hand whether undesirable fermentations have been produced.


Openings and cracks indicate a failure of the cheese to bind together due to incorrect acidification, that the curd has cooled down and binds together badly or due to incorrect pressing.



Roughness: Smooth, fine, sandy, coarse (greater or less maturity)


Moisture: Dry, slightly moist, moderately moist and moist.