Judging & CompetitionTutorial

Speakers:David GrotensteinStephanie Clark

John Greeley

• Judges are carefully selected– Have prior experience– 17 aesthetic and 17 technical judges

• Pairs of judges evaluate approximately 50 cheeses each day (2 days)

• Judges are familiar with ACS score sheets and evaluation system– Webinar– On-site refresher– Sensory descriptors– Numerical scores

Before Evaluation

• Cheeses are tempered to an appropriate temperature for judging– Cheese trailers 36-38ºF– Room 58-60ºF– Consistency within categories is essential– Sub-category tasting order is pre-selected such

that mild cheeses are judged first• Judges have the freedom to organize the order of tasting

within each sub-category

Before Evaluation

• We judge in a carefully selected location– Good ventilation– Minimal distractions– Good lighting– Comfortable

• Chairs, restroom nearby– Palate cleansing necessities available

During Evaluation

• Technical judges– Subtract points for defects in cheese

quality

• Aesthetic judges– Add points for desirable qualities

During Evaluation

General Process of Cheese Evaluation

SCORE SHEETSYELLOW FOR AESTHETICS

BLUE FOR TECHNICALS

Note “Entry Code” in upper left under ACS header and

“Category”.

Technical score sheet used to judge C and E: Cheddar cheese,

original recipes/open category and

American originals

Technical score sheet used for entry codes

beginning with A, B and J:

Soft ripened, Fresh unripened, and Low fat/low salt cheeses)

Evaluation Steps• Observe external surface of cheese

– No plugging is allowed by cheesemakers– No mites should be present– Defects or desirable characteristics

are noted on score sheets, with comments

Evaluation Steps• Secure a representative sample

– Use appropriate trier or other tool• Observe aroma immediately

– Sniff trier• Evaluate body and texture on a small portion

of plug or slice– Evaluate distribution of color, eyes, mold, etc.– Compress between thumb and forefinger

Evaluation Steps• Taste sufficient volume

– Don’t rush; allow sample to warm to body temperature

– Observe sequence of flavors– Breathe out through nose– Note mouthfeel– OPTIONAL: Expectorate– Note flavor changes after tasting– Be consistent

Evaluation Steps• Cleanse palate occasionally

– Take breaks to minimize fatigue

• Practice introspection– Close mind to outside world– Prevent fatigue– Don’t be too critical or non-critical– Don’t change your mind

Technical and Aesthetic Partners: • Check the cheese over together, then work

independently• Use one score sheet each per cheese

• Technical judges may deduct 0.5 to 1.5 points per defect

• Work through an entire category in one setting• Do not compare cheeses• Provide feedback to cheese makers

to help them improve

Technical Evaluation of

Cheddar Cheese

Expectations for Cheddar cheese Appearance, Body & Texture

ü Shape/size ü Not defined, except that they be symmetrical

ü Rind/wrappingü Not defined, except that they be intact

ü Color ü Consistent

ü Closed, smooth, tight and firm bodyü Maleable body when working between fingers

Definite CrumblyDefinite Crumbly

Pronounced Pronounced CrumblyCrumbly

(dry, friable)(dry, friable)

Definite Definite Pasty/StickyPasty/Sticky

Ideal (no Ideal (no criticism)criticism)

Expectations forCheddar Cheese Aroma & Flavorü An acid note, but in moderation or as an undertone,

not as a predominant noteü A full, balanced component, nutty (hazelnut) flavor

profileü Some suggestion of a soft sulfur-like noteü Sharp, moderately intense flavor, with little to no

bitterness

Technical Evaluation of

Goat Camembert

Expectations for Goat Camembert Cheese Appearance, Body & Textureü5- to 10-ounce wheelüThin rind with a velvety coating of white

mold that may show patches of beige, orange or redüPale yellow to gold interiorüSoft, smooth and creamy texture

Expectations for Goat Camembert Cheese Aroma & Flavor

ü Rich, sweet and nutty with flavors of smoke and wild mushrooms

ü A full, balanced component, nutty (hazelnut) flavor profile

ü Some suggestion of a soft “goaty” (short chain fatty acids) note

ü Recognizable Penicillium camemberti aroma/flavor

AestheticJudges’ScoreSheet

Desirable qualities of aroma & flavor noted by Aesthetic

judges on ACS score sheets

CHEDDAR

AROMA: 1 to 3 POINTS“NUTTY” – Almond / cashew /walnut scent“SWEET” – Cream/buttery air - almost brown sugar“EARTHY” – Mushroom, thyme scent

FLAVOR: 22 to 30 POINTS“SALT IN BALANCE “– A tangy finish even on pallet with cheddar flavors“SHARP- NOT HARSH” – A pleasant flavor bite on side and middle of tongue without acid burn on back side of tongue.“LONG FINISH” – Cheese has a sustained Cheddar flavor across palate and roof of mouth. “BUTTER/CREAM FLAVORS” – Full fat flavor of butter or heavy cream in combination with full cheddar flavor – Also a quality of texture .“TOASTED CARAMEL” – A Cheddar finish with distinct note of butterscotch or butter caramel on upper back of pallet . Extra points when accompanied with a toasted cumin or almond flavor note . Found in extra aged cheddars.“MEATY/BROTHY” – Suggestions of beef broth/black bean flavor notes.“SWEET” – The tingle of brown sugar crystal on tip or front of tongue –Tyrosine crystals in aged cheddar.

Desirable qualities of texture & appearance noted by Aesthetic

judges on ACS score sheets

CHEDDAR

TEXTURE & BODY: 3 to 7 POINTS“SMOOTH CREAMY TEXTURE” - Even body and mouthfeel without much crumble “BALANCED MOUTHFEEL” - The cheese smooths over the tongue and masticates evenly producing even body – even if small to medium body. Extra point for full body across back of pallet with flavor.“EVEN DISTRIBUTION OF AGING CRYSTALS” – Calcium lactate / tyrosine are white crystals often found on aged Cheddar surfaces. The Technical Judge may call this a defect but the Aesthetic Judge may consider any pleasant mouthfeel or “crunch “ from these crystals worthy of points if they are evenly felt and seen on the cheese surface.“EVENLY MOIST” – Closely associated with balanced mouthfeel as the cheese dissolves on the palate.

APPEARANCE: 5 to 10 POINTSAPPEARANCE: 5 to 10 POINTS“NICELY BANDAGED” - Cloth wrapped cheddar is even, smooth, with even color and a completely covered top and bottom.“RUSTIC/ARTISAN” – Applies to Truckle shapes, embossed or graceful forms, Linen wrap, English style 40 & 60 lb wheel.“GOOD EVEN COLOR” – Consistent color across all surfaces, appealing Cheddar colors –hay, caramel, yellow, orange.

Desirable qualities of aroma and flavor noted by Aesthetic Judges on ACS score sheets

Goat Camembert

‘SWEET” – Cream and butter notes with a slight lactic aroma“FLORAL” – Some herbal and flower notes“HERBAL” – Herb scent close to tarragon, thyme, or hay“EARTHY’ - Some goatiness or tangy/salt sensation.

FLAVOR: 22 to 30 POINTS

“SALT IN BALANCE” – A distinct brief salt note and sustaining tang on the finish“MUSHROOMY” – A meaty full flavor with elements of goat and mushroom in good

combination with the lactic rind flavor.“TANGY FINISH” – The classic goat finish of a sour note with salt and milk/cream

leaving a desire for another taste of cheese“CITRUS NOTE” - Not common in soft ripened but sometimes found in the softest

paste at the finish along the upper pallet- lemon or melon“SLIGHT GRASSY” – Some herbal / spice notes of thyme, tarragon or parsley.“GOAT FLAVOR IN BALANCE” – A good goat flavor throughout the tasting experience

and at the finish deserves points . Points are also earned if the goat flavors include a understated fruit note .

AROMA: 1 to 3 POINTS

Desirable qualities of texture & appearance noted by Aesthetic

Judges on ACS score sheets

Goat Camembert

TEXTURE: 3 to 7 POINTS‘SMOOTH CREAMY TEXTURE’ - Cheese has ripened evenly toward center with no chalky core and is not overly runny near the rind.‘PLEASANT MOUTHFEEL’ – Cheese combines with rind creating a even body and fluid dissolve – the rind is not leathery against the cheese paste.‘BALANCED RIPENING’- The cheese ripens at the rind first moving toward the center –even if the center is not fully fluid or smooth yet .‘EVENLY FIRM’ - Finger pressure on rind does not crack the rind and there is some springiness and density to the touch.

APPEARANCE & RIND DEVELOPMENT: 5 to 10 POINTS‘GOOD SMOOTH,THIN RIND’ - Fleur is not thicker than the rind skin- no bumps and even from center to end – no lip and thin across top of cheese.‘GOOD SIZE & SHAPE’ – Evenly round and firm and almost plump – holding its shape outside of wrap.‘GOOD COLOR’ - Uniformly white on all sides with no dents or worn edges.‘RUSTIC/HAND MADE’ – Different from ‘GOOD COLOR’ – this implies desirable qualities of red mottled rind, more height than commercial camemberts, slight convex edge even all around, wood box, wrapped in special paper or other material /leaves, flowers.

Caveats• If you like a cheese, it does not guarantee

someone else will• A low technical score does not guarantee a

low aesthetic score• A high aesthetic score does not guarantee a

high technical score• If a cheese earns a high score in a quality

evaluation, that does not guarantee it success in the marketplace

• The converse of each is also true

Let’s judge some cheese!

Questions??