judging & competition tutorial · judging & competition tutorial speakers: david...
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Judging & CompetitionTutorial
Speakers:David GrotensteinStephanie Clark
John Greeley
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• 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
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• 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
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• We judge in a carefully selected location– Good ventilation– Minimal distractions– Good lighting– Comfortable
• Chairs, restroom nearby– Palate cleansing necessities available
During Evaluation
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• Technical judges– Subtract points for defects in cheese
quality
• Aesthetic judges– Add points for desirable qualities
During Evaluation
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General Process of Cheese Evaluation
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SCORE SHEETSYELLOW FOR AESTHETICS
BLUE FOR TECHNICALS
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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
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Technical score sheet used for entry codes
beginning with A, B and J:
Soft ripened, Fresh unripened, and Low fat/low salt cheeses)
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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
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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
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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
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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
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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
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Technical Evaluation of
Cheddar Cheese
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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
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Definite CrumblyDefinite Crumbly
Pronounced Pronounced CrumblyCrumbly
(dry, friable)(dry, friable)
Definite Definite Pasty/StickyPasty/Sticky
Ideal (no Ideal (no criticism)criticism)
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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
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Technical Evaluation of
Goat Camembert
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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
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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
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AestheticJudges’ScoreSheet
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Desirable qualities of aroma & flavor noted by Aesthetic
judges on ACS score sheets
CHEDDAR
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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.
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Desirable qualities of texture & appearance noted by Aesthetic
judges on ACS score sheets
CHEDDAR
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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.
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Desirable qualities of aroma and flavor noted by Aesthetic Judges on ACS score sheets
Goat Camembert
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‘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
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Desirable qualities of texture & appearance noted by Aesthetic
Judges on ACS score sheets
Goat Camembert
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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.
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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
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Let’s judge some cheese!
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Questions??