![]() Bring the cheeses up to a cool room temperature (around 60 degrees) so that the taste and texture will really come through.Here is just a brief summary when it comes to judging your own cheeses: The link below will take you to a wonderful PDF that is a judging tutorial that is used by the ACS judges. And learning all the different aspects of evaluating your cheese may help to make you a better cheesemaker.Įach year the American Cheese Society hosts one of the larger cheese judging competitions in the country. ![]() Once you’ve worked hard to produce some homemade cheese, how do you go about evaluating it to determine your success? There are no real rules here for the home cheesemaker and most of us just say whether we like it or not! But there is much more to that when it comes to cheese judging contests.
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