Download the T.A.S.T.E.® Test Scoresheets
The ACS T.A.S.T.E. Test® score sheets were created using the methodology for assessment and evaluation of cheese that is used by the American Cheese Society’s Judging and Competition wherein judges evaluate both the “aesthetic” and “technical” characteristics of cheese. The T.A.S.T.E. Test® score sheets break attributes up into the organoleptic groupings of appearance, aroma, texture, and flavor. During the T.A.S.T.E. Test® you’ll be responsible for assessing and evaluating 12 different cheeses by selecting from among the attributes listed on the T.A.S.T.E. Test® score sheets.
Attributes are words that we use to describe cheese (positively and/or negatively). Attributes are dependent on cheese type. There are many attributes that may be used to characterize cheese. Some apply broadly to all types of cheese while others may only apply to one or a few types of cheese. An attribute that expresses something positive about one type of cheese may be useful in expressing something negative for another type of cheese. Learn more about attributes in the ACS Lexicon & Glossary.
Intensity Scale to Further Characterize Attributes
Each attribute selected to describe a cheese will have a certain intensity. The T.A.S.T.E. Test® score sheets uses an Intensity Scale to reflect the way in which intensity can be described for certain attributes for a given style of cheese. If a listed attribute or defect is not detectable in a given cheese, that attribute should be left blank.
An attribute that exists when this type of scale is used is regarded as a defect. Your identification of the attribute/defect will result in your indicating whether the defect is slight (select “A”), definite (select “B”), or pronounced (select “C”).