Cheese & Dairy

A high quality brie cheese should have a semi-soft appearance and not look overly firm or rubbery. The aroma and flavor profiles should lead with a cultured brie intensity and include green, grassy, vegetal, earthy, mushroom, hay and dairy notes.

High quality blue cheese crumbles have moderate blue cheese flavor and aroma. They are salty and sour. They are rich, creamy, and moist.

Our chefs define a high quality feta cheese as having a pale ivory hue. It should break apart in chunks rather than smaller crumbs.

High quality cheese spread with garlic and herbs is smooth, rich and easy to spread. There are garlic, cheese and herb flavors. Specifically, the spread looks moist, whipped and bits of green herbs are visible.

A high quality light sour cream’s intensity should not be overwhelmed by other dairy notes like cheese, milk or yogurt. There should be no earthy/musty or spoiled milk notes.

A high quality reduced fat Swiss cheese should have Swiss, mild lactic tang milk and nutty notes in both the aroma and flavor profiles. The taste profile should lead with saltiness, followed by a balance of sweet and sour.

Our chefs define a high-quality egg substitute as having a yellow color that is reminiscent of an egg yolk. Egg white substitutes should be similar in color to actual egg whites, and they should not have a yellowish green hue.

A high quality regular sour cream should immediately identify as such with sour cream and culture notes both in the aroma and flavor. The sour cream intensity should not be overwhelmed by other dairy notes like cheese, milk or yogurt.

High quality cottage cheese has sweet/sour dairy flavor with a low-moderate cultured character. It’s texture is rich and moist, and the curds are tender.

A high quality whole milk mozzarella cheese should lead with dairy in the aroma and flavor. This dairy intensity should be followed by some culture notes to identify as a mozzarella cheese. There may also be some nutty and grassy notes.