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Brief Published: 22 Apr 2021

Flavour Mapping Tool Elevates Appreciation of Cheese

Extra
Quicke's has launched a cheese flavour mapping tool

In the UK, clothbound cheddar producer Quicke’s has launched a new framework to enhance consumers’ appreciation of everyday cheese. The Flavour Mapping Project provides tasting notes for the full tasting journey of its cheddar – including initial, mid and after taste.

Going beyond the reductive 1-5 strength rating often used to convey strength of flavour, the new tool intends to garner an enhanced understanding of artisan cheddar among cheese enthusiasts – especially when compared to mass-produced varieties. It also demonstrates the breadth and depth of flavour that can be achieved by working in harmony with the land (see How Soil Will Save the World for more).

For instance, Quicke’s three-month matured Buttery Clothbound Cheddar begins with a fresh milk taste, yields buttery notes from mid taste to after taste, and has a “peeled almond” finish. Meanwhile, its 24-month matured Vintage Clothbound Cheddar has a caramel sweetness throughout, with umami flavour notes mid-way.

Quicke’s tasting notes are now available with its Quicke’s Cheese Box, sold at the company’s Exeter-based farm, where consumers can enjoy cheddar wedges while touring the brand’s estate.

This isn’t the first time the company has caught our eye. We praised Quicke’s in our report The Post-Vegan Opportunity for its collaboration with British bakery Gail’s, whereby leftovers from its cheesemaking process are used to make sandwiches retailed by the bakery. 

For more on developments in the dairy realm, see Dairy 2021: Sector Outlook (look out for Norwegian cheese brand Stavanger Ysteri, which produces organic cheese that preserves the local expression (terroir) of the raw milk used in its product formulations). 

For more around elevating daily consumables through thoughtful brand messaging, see Upstreaming Everyday Edibles. Meanwhile, Crafting Craveability and The New Architecture of Taste unpack developments in taste and flavour.

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