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During our workshops, classes and events on wine and cheese tasting, you are given a Le Cheese Geek booklet to take notes during the tasting. The booklet allows you to concentrate during the cheese tasting and to keep track of the cheeses you’ve tasted. It will also ensure that you have tasting notes easily accessible and that you continue to take notes for your next cheese discoveries.
Le Cheese Geek would like to share their tasting sheet with you so that you can use it during your cheese tastings at home or with your colleagues.

 

Download the tasting sheet here
 

Here is how the tasting sheet is structured:

  • Name of the cheese
  • Drawing of the cheese (whole and slice)

 

CHEESE PROFILE

  • Kind of milk (cow, goat, sheep or other)
  • Type of milk processing (raw, thermized, pasteurized)
  • Type of cheese (fresh, natural rind, bloomy rind, washed rind, semi-hard, hard, blue-veined cheeses)
  • Region
  • Name of producer

 

TASTING NOTES

  • Intensity (out of 5)
  • Texture (runny, creamy, smooth, soft, viscous, pasty, fluffy, semi-soft, crumbly, rubbery, semi-hard, hard, grainy, dry, crunchy)
  • Taste
    • Sweet
    • Salty
    • Sour
    • Bitter
    • Umami
  • Flavors
    • Lactic (butter, cream, milk, yogurt, whey)
    • Woody (earth, grass, hay, wood, mushroom)
    • Vegetable (leek, celery, artichoke, onion, garlic)
    • Floral (honey, lavender, white flowers)
    • Fruity (apricot, lemon, apple, dried fruit)
    • Roasted (caramel, dark chocolate, roasted nuts, toasted bread, baked mac & cheese)
    • Animal (barnyard, meat broth, meat, horse, leather)
    • Spicy (nutmeg, pepper, curry, vanilla, cumin)

 

Happy tasting!


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