The lads at Parmigiano Reggiano have but together a short film (8:25) to explain the sensory characteristics they look for when testing a Parmigiano Reggiano cheese.
In this film, they put to one side the years of history behind the iconic cheese and focus on the sensations stimulated when evaluating this product. Igino Morini, Official Taster, pays respect to the individual nuances that can occur between each wheel of cheese - acceptable to an artisan product, but not often sort after in todays manufacturing.
"The sensorial analysis is the discipline that enables us to decode and understand the signals received by our senses at the moment of tasting"
The film talks through sight (colour and visual texture), aroma, flavour and mouthfeel. It also discusses the changes that can be expected depending on the production month or length of maturation. (A personal favourite part of this film is the number of seductive, dreamy gazes our host Ignio lovingly gives to each chunk of Parmesan.)
If you have a few minutes, have a look at this film, you might just learn one or two things to share next time someone asks about parmesan cheese!