Try a structured approach to tasting America’s finest cheeses.
Since the renaissance of artisan cheese in the late twentieth century, the American dairy scene has undergone a remarkable transformation. Over the past few decades, artisan cheesemakers from Oregon to Vermont have embraced traditional methods and local terroir to create cheeses that rival Europe’s best. Award-winning varieties such as Rogue Creamery Rogue River Blue, Cowgirl Creamery Red Hawk, and Cypress Grove Humboldt Fog have earned their place in the Academy of Cheese library—a testament to the growing reputation and craftsmanship of American cheesemaking.
To truly appreciate these cheeses, the Academy of Cheese offers the Structured Approach to Tasting Cheese (SATC): a practical framework for tasting with clarity and confidence. This method encourages tasters to evaluate cheese through sight, touch, smell, and taste to build a full sensory picture.
Let’s start with what we see: Rogue River Blue, for example, has marbled veining and is wrapped with grape leaves, which hint at its complex flavor. Next, examine texture: Red Hawk has a smooth pliancy—a stark contrast to the firm, crumbly body of, say, Jasper Hill Farm Cabot Clothbound. Then, inhale deeply: Aromas may range from earthy and cellar-like to sweet, toasted, and nutty. Finally, taste mindfully by noting balance, intensity, and duration of flavor.
Applying this structured method transforms cheese tasting from casual snacking into sensory exploration. It helps professionals communicate with words customers can relate to, while also allowing enthusiasts to articulate why they love a cheese so much. As American cheesemaking continues to flourish, the Academy’s approach offers the perfect tool to appreciate the craft, character, and growing excellence of this nation’s cheeses.
Finding a Voice Through the SATC
For Heather McDown, American Cheese Society Certified Cheese Professional and sales manager for The Fine Cheese Co. USA, the SATC has become an essential tool for empowering American cheesemongers.
“The Structured Approach to Tasting Cheese (SATC) is an incredibly valuable tool for cheesemongers learning how to find their voice,” McDown says. “This framework enables them to clearly articulate what they’re tasting and guide their customers through the experience as well. Developing a shared lexicon not only strengthens communication, but it also helps evaluate cheese in a more complete and thoughtful way.”
She adds that the SATC brings a new level of professionalism to the counter.
“It makes it easier to compare different aspects of cheesemaking and raises the bar for cheese in a way that feels more aligned with fields like specialty beverages. It’s a simple, accessible educational tool—one I wish I’d been taught much earlier. It really fills a gap in education for US cheesemongers.”
Tracey Colley
Tracey Colley has worked in the cheese industry for over 20 years; as an award-winning deli owner, a top tier Account Manager and Events Organizer for fine food & cheese Distributor Harvey & Brockless, and currently as Founding Director and Operations Officer of the Academy of Cheese. Tracey has judged at the World Cheese Awards for many years as well as the International Cheese & Dairy Awards and Artisan Cheese Awards.
