Aromas
The scent or smell sensations given off by cheese. The many aromas of cheese are perceived by the nose, but also by the taste buds, as the cheese is eaten.
- Acid:
- a tangy, sourish aroma (fresh cheeses).
- Animal:
- a suggestion of the odor of the she-goat, ewe, or cow.
- Caramel:
- the slightly sweet odor of milk that has been cooked for a long time.
- Mushroom:
- when the rind gives off an odor of forest undergrowth and mold.
- Barnyardy:
- odors of straw and hay mixed with an animal aroma.
- Floral:
- characteristic of soft ripened cheeses that give off an odor of roses or wildflowers.
- Smoky:
- odors of burning wood and tar.
- Toasty:
- odors of toasted bread, hazelnut, and coffee.
- Grassy:
- evocative of freshly cut grass.
- Lactic:
- a buttery aroma suggesting cream.
- Yeasty:
- the flavor of bread dough.
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