Caseology is the science of cheese. The word caseology comes from the Latin word “caseus” meaning “cheese” (casein) and from the Greek word “logos” which means science.
Its fields of application range from milk processing to cheese making, as well as by extension to all fields directly or indirectly related to the cheese culture (cheese tasting, preservation and consumption).
How to do caseology ?
Caseology is a science or an art that requires significant knowledge of the cheese soils also called cheese “terroirs” in French. It requires a good knowledge of how cheese is made and aged. In addition, it also requires the ability to make beautiful pairings with wines and other beverages.
Caseology is an art more and more taught in some cheese factories and other cheese bars. Tastings are organized there, where lots of advices are given on possible blends.
Some caseology rules for tasting cheese
As we pour the wine in a carafe, to let it settle and it offers us all its flavors, cheese lovers also have some reflexes. To start, it is necessary to remove the cheeses from the refrigerator at least 10 minutes before the start of the tasting. Thus, the cheeses heat up and offer more flavor. It is also advisable to place soft cheeses on a damp cloth.
Here are the 3 steps to follow to be a good caseologist:
- Take a few moment to observe the shape, consistency and relief of the cheese rind. The color is also very important.
- Then take a piece of cheese and bring it close to your nose to smell it. You can melt each bite between the tongue and the palate slowly.
You now know more about this art of cheese tasting. If you want to know more about caseology or cheese in general, don’t hesitate to ask us in the comments.