1. Hors d’oeuvres &
Appetizers
Cheese Study: Day 2

2. August 16- Amuse Bouche:
In the Bellwork section of your binder, answer the
following questions:
• What cheese did you most prefer from yesterday’s
cheese tasting?
• What descriptive terms from your Professional
taster’s language would you use to describe this
cheese?
• What foods do you think this cheese should be
served with or what dishes could it be used in?
Be prepared to share!

3. Objectives
Student will be able to:
• Identify terms related to cheese production
and tasting.
• Describe characteristics of several different
cheeses.
• Demonstrate teamwork and time
management skills in planning for tomorrow’s
cheese lab.

4. Cheese Pairings
 ColbyApples, pears, tomatoes
 Mild Cheddarapple cider, apples, grapes
 Monterey Jackfruit, salsa
 Mozzarellatomatoes, cured meats
 Swissgrapes, pears, pumpernickel bread
 Asiagograpes, figs, espresso
 Fetaolives, vegetables, seafood, chicken
 Bluecrusty bread, apple, cappuccino
 Parmesangrapes, figs, walnuts, bread sticks

5. Cheese Talk
 ColbyFirm/RipenedUSMild
 GorgonzolaBlue-viened/mold
ripenedItalyPiquant/spicy
 HavartiSoft/RipenedDenmarkbut
tery
 FetaSoft/UnripenedGreecesalty
 BrickSoft/RipenedUSmild/sweet
 Monterey
JackFirm/UnripenedUSMild
 BlueBlue-veined/mold
ripenedFrancePiquant/spicy

6. Cheese Talk (cont.)
 GoudaFirm/ripenedHollandmild/nutlike
 RicottaSoft/unripenedItalybland/semiswe
et
 AsiagoFirm/RipenedItalypiquant/sharp
 NeufchatelSoft/UnripenedFrance—mild
 EdamFirm/RipenedHollandmild/salty
 RomanoFirm/RipenedItalysharp/piquant
 CamembertSoft/RipenedFrancemild/pung
ent
 MozzarellaFirm/UnripenedItalymild/delic
ate
 MuensterSoft/RipenedGermanymild

7. Cheese Talk (cont.)
• ProvoloneFirm/RipenedItalyBland to
sharp
• ParmesanFirm/RipenedItalySharp/piquan
t
• GruyereFirm/RipenedSwitzerlandmild/sw
eet
• BrieSoft/RipenedFrancemild to pungent

8. Cheese Lab
Plan for tomorrow:
•Review recipe or lab assignment
•Use the planning sheet provided to plan out tomorrow’s lab.
•Be sure that all group members are involved in the planning
and the time frame provides tasks for all students!
•Please notify instructor when you are finished so that your plan
may be approved.

9. “What Sounds Good to You?”
Analyzing Your Food Preferences: Answer the questions on a
separate sheet of paper.
Note: there are no right or wrong answers; simply respond to each
question honestly and thoughtfully.

10. Sensory Evaluation of Food:
More than Just Taste
Summarize each section in 12 words or less
(Sections begin with “Sensory evaluation” and
are in bold).

11. Terminology:
• Sensory Evaluation • Monosodium gutamate
• Sensory • Trigeminal Sense
Characteristics • Olfactory Organs
• Flavor • Taste blindness
• Garnish • Mouthfeel
• Taste

12. Closure
How can you apply the information learned about tasting
and paring cheeses to other ingredients?
Be prepared to share!