While fact-checking today’s Fromage of the Day, I stumbled onto this fine bit of advice on describing cheese appearance and flavor from a Murray’s Cheese 101 class.
This is only a partial listing of descriptions and you should not feel limited to it. As each taster has a different palate, s/he will also have a different reaction to the cheese which also evokes unique feelings and memories. At Murray’s, that’s what makes our descriptions of cheeses so creative and interesting. No two people will ever speak exactly the same way about a cheese.
APPEARANCE: smooth, snowy, rindless, bright white, fluffy, furry, brown mottling, straw colored, shiny, orange, rough, moldy, cloth-bound, craggy, glossy, pudgy, punctured, waxy, veined
AROMA: citrus, milky, hay, ammoniated, stinky, barnyardy, pungent, bodily, wet dirt, straw, nutty, grassy, herbal, leathery, fruity, wet stone, mushroomy, earthy, cave
FLAVOR: milky, lactic, tangy, lemony, mushroomy, buttery, milky, bacony, fruity, meaty, salty, grassy, earthy, dates, hazelnuts, carmelized onions, butterscotch, metallic peppery
TEXTURE: dry, dense, thick, creamy, pliable, runny, bulging, curdy, firm, elastic, hard, flaky, oozing, soft, high moisture