Basic Sensory Evaluation (CC)

Instructor: Montse Almena Ph.D This 1 day workshop will provide a basic overview of the principles of sensory evaluation, with special emphasis on descriptive analysis techniques and their application to the evaluation of cheese quality. Instruction on identifying defects through sensory evaluation techniques will help you to learn to improve the overall quality of your cheese. A hands on evaluation of defective and award winning cheeses will be conducted through the application of sensory techniques used by cheese competition judges national and international. Cheesemakers are welcome to bring samples of their products for evaluation.