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Quel fromage!

By Annlyse Rétiveau, Delores H. Chambers, and Emilien Esteve

From “Adapting a Lexicon for the Flavor Description of French Cheeses,” by Annlyse Rétiveau, Delores H. Chambers, and Emilien Esteve, in Food Quality and Preference.

Sweaty: sour, stale, somewhat cheesy aromatics reminiscent of perspiration-generated foot odor, found in unwashed gym socks and shoes

Goaty: pungent, musty, and somewhat sour, reminiscent of wet animal hair (fur)

Animalic: a combination of aromatics associated with farm animals and the inside of a barn

Musty/earthy: a slight musty aromatic associated with raw potatoes and damp humus

Musty/dry: aromatics associated with closed air spaces, such as attics and closets

Ashy/sooty: bark-like lingering aromatics associated with a cold campfire

Fermented: combination of sour aromatics associated with green vegetation, sauerkraut, soured hay, or composted grass

Green/herbaceous: fresh, green, slightly sour aromatics associated with green vegetables, newly cut vines, snap peas

Chemical: an aromatic associated with a broad range of compounds, which may or may not include chlorine, ammonia, aldehydes, etc.

Biting: a slight burning, prickling, and/or numbness of the tongue and/or mouth surface

Butyric: an aromatic that is sour and cheesy, reminiscent of baby vomit

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SEE ALSO: Cheese; Lexicography; Varieties

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