Cheese Analysis

As part of the activities within this blog, I analyze the results of my work to learn and improve. All analysis will compare the cheese created to the memory I have of that cheese, or of a reference of that cheese, i.e. the description in the recipe. For the analysis posts, this is what you should expect to find:


How consistent is the texture of the rind with the expected for that cheese? Should the cheese even have a remarkable rind or not? It it missing wax or not enough white bacteria/fungus?


Is the cheese firm enough, when compared to what a standard cheese of that type looks like. Is it smooth enough, or should it have little curds showing up?

Are there any visual cues missing, such as the buttermilk/yoghurt of a cottage cheese or the blue veins in a gorgonzola?


Does it taste as the standard cheese for this type? Or does it taste slightly different? Is there enough salt or too much salt?

Is the taste stronger than it should be or too subtle?

Final Word

This is where I will highlight where I potentially went wrong in the recipe if it is the case. I will also give an all rounder comment on the cheese. This should also provide some guidance as to how, overall, the cheese looks like compared to what the original recipe proposes. If it looks and tastes significantly different, maybe should be considered a different (and new) cheese?