A comparison of the flavour and texture of Cheddar cheese of factory or farmhouse origin

Abstract

Diversity in the flavour and texture of Cheddar cheese was studied in 34 samples of factory or farmhouse origin. Sensory profiles were measured using an integrated Design, Data capture and Sensory Profiling Protocol (DDASPP). The main differences in character of the cheese were between the sub-set of farmhouse cheeses manufactured from raw milk and cheese made from pasteurised milk. Raw milk cheese was more intensely flavoured than conventional product, but was notable for elevated ratings for atypical flavours such as rancid, bitter and unclean. In general, farmhouse cheese showed excessively wide variations in composition which were also associated with atypical flavour or texture. Within factory-made products there was little distinction between samples of Scottish, English, Irish and Canadian origin. However, mature samples of New Zealand Cheddar were of a slightly different character. No strong relations between the sensory properties and composition of the cheese could be deduced. Nevertheless, as expected, the extent of proteolysis and moisture in non-fat solids content of the samples were associated with differences in flavour and texture.