The Flavour Mapping Project has been undertaken to chart the full tasting journey, from initial taste to mid taste to after taste.
Quicke’s said it hopes to shine a spotlight on the differences between artisan and mass-produced block Cheddar.
The company said the flavor maps show the influence of the aging process and the unique microflora within its cheese stores.
For example, it said the three-month matured Buttery Clothbound Cheddar begins with an initial taste of fresh milk, with buttery notes carrying through from mid taste to after taste, joined by peeled almond at the finish. At the other end of the scale, the 24-month matured Vintage Clothbound Cheddar has a caramel sweetness running through the full flavor journey, accompanied by umami half-way through the initial taste and featuring buttery, sharp and salty notes along the way.
Mary Quicke said, “The Flavour Mapping Project has been a labor of love, originating from countless conversations on the farm, as we’ve graded our cheese. Just as the cheese tastes different as you make your way from the rind to the centre of a clothbound truckle, there’s a multi-layered story to tell on the palate too.
Building upon the work of organizations such as the Academy of Cheese, which is achieving great things with its structured approach to tasting, we hope that our flavor maps can help illuminate a new dimension of cheese for all those curd nerds out there. Cheddar is a fantastic place to start with this project, as I think many will be surprised at the diversity that is being produced from our little corner of Devon, but we really hope other cheesemakers will use the framework too. There’s a whole world of taste, texture and terroir to explore and a map is an essential tool for any journey!”