- Take time after tasting to listen to your   nose, mouth, and tongue.

 - Look, Touch, Smell and Taste all play a key roll in determining the quality of the cheese; (1) Look, appraise cheese for any flaws such as cracking, bumps, dryness, fading etc. (2) Touch, try to determine if it is brittle, meaty, springy, soft etc. (3) Smell, some aromas may be fairly strong or pungent, but should never smell like decay, feces, or straight ammonia (4) Take a small piece, put in your mouth, close your eyes, and gently press the cheese to the roof of the mouth with the front of your tongue.

- Cheese descriptors:

Color – aquamarine, blue, brown, golden gray, green, greenish, ocher, ivory, orange, orangish, pink, pinkish, purple, purplish, red, redish, rusty or rust-coloured, white, yellow and yellowish

Color Modifiers – bright, bleached, deep, dirty, dull, uneven, uniform, pale, shiny, smudged

Firmness – compact, dense, firm, hard, liquid, runny, semi-hard, semi-soft, soft, tight

Texture – airy, cracking, crumbly, chalky, dry, elastic, fissured, flaky, grainy, greasy, leathery, pastry, resinous, ropey, smooth, spongy, spreadable, springy, rough, waterless, with holes

Flavour and Aroma – acidic, ammoniacal, barnyardy, beefy, bitter, bland, burnt, buttery, chalky, cooked, cloves, farmy, floral, fruity, garlic, goaty, grassy, herbal, meaty, metallic, lactic, moldy, musty, nutty, oily, onion, rancid, salty, savory, sour, spicy, sweaty, sweet, tangy, weedy, woodsy, yeasty

Flavour Modifiers – harsh, mild, persistent, pronounced, rich, strong, weak

Sujective, Qualitative or Interpretive – bite, complex, concentrated, elaborate, gentle, insipid, luxurious, loud, obstereperous, opulent, powerful, rich, robust, sharp, simple, sonorous, stout, timid, unctuous, zesty