This is connected with its ingredients, the production and the care of the cheese by the affineur.
In order to taste the character of cheese, all human senses are activated.
Taste is a very varied sensory impression.
Not only the tongue, but also nose, eyes and even ears are involved.
The oral cavity provides information about the temperature and consistency of the cheese.
The tongue and the entire nasopharynx contribute to the perception of taste and smell.