Inside the Academy of Cheese: the Method that Standardises Tasting Worldwide

Colley and Holding bring to the stage the Structured Approach to Tasting Cheese, the standardized tasting method developed by the Academy and now taught in 18 countries. Not a lesson on passion for cheese, but on how a training body transforms taste—subjective by nature—into a common language that producers, distributors, and retailers can use to speak the same commercial language