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Ru
Cheese Championship of Russia 2025
CHEESE EVALUATION TASTING LIST
"Сheeses with flavorings"
1.APPEARANCE
maximum score (points)– 10
1
2
3
4
5
6
7
8
9
10
The presence of numerous defects
No comments
- CRUST
Mark the appropriate one
There is no crust
Natural crust
Organic coating (herbs, seeds, ash, coffee, etc.)
Artificial coating
Washed crust
White mold
Other mold
- POSSIBLE DEFECTS
Mark the appropriate one
Damage/cracks on the crust
Surface color change, surface spots
The underlying crust
Surface slickness, not typical for a particular type of cheese
Slightly deformed cheese
Comments
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2.PATTERN
maximum score (points)– 10
1
2
3
4
5
6
7
8
9
10
not typical for cheeses of this category
it is fully consistent for cheeses of this category
- POSSIBLE DEFECTS
Mark the appropriate one
Cracks and crevices in the cheese body
Irregularly shaped voids
The absence of a drawing if it is necessary
Subcortical mold
Extraneous inclusions
Mesh pattern (a large number of small eyes)
Comments
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3.CONSISTENCY /TEXTURE
1 – not typical for cheeses of this category 25 – it is fully consistent for cheeses of this category
1
25
- POSSIBLE DEFECTS
Mark the appropriate one
Dense/Rough
Rubbery
Excessively plastic/viscous
Brittle, not typical for cheeses of this type
Incoherent
Curdled
Smudging/Excessively flowing
The presence of calcium lactate crystals, which is not typical for cheeses of this type
Heterogeneous
Viscous/sticky
Comments
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4.TASTE/AROMA - The taste impression category is divided into 4 stages
Stage 1: first impression/intensity of taste
maximum score (points) – 10
1
2
3
4
5
6
7
8
9
10
Stage 2: taste after contact with saliva and chewing
maximum score (points) – 15
1
15
Stage 3: aftertaste after swallowing
maximum score (points) – 10
1
2
3
4
5
6
7
8
9
10
Stage 4: specificity for this type
maximum score (points) – 10
1
2
3
4
5
6
7
8
9
10
- POSSIBLE DEFECTS
Mark the appropriate one
An outsider
Rancid (from weak to strong)
Bitter (from weak to strong)
Sour (from mild characteristic sourness to excessively sour)
Musty (from weak to strong)
Besieged
Aft
Satisfactory (slightly pronounced cheesy)
Uncharacteristic for this type of cheese
Comments
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5.COLOR TEST
maximum score (points) – 10
1
2
3
4
5
6
7
8
9
10
uneven
uniform
- POSSIBLE DEFECTS
Mark the appropriate one
Uneven staining (white spots)
For maturing cheeses – lighter coloring under the crust
Uneven staining when using a dye
Uncharacteristic dark/yellow spots
Pink coloring
Comments
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