Below is the result of the characterization of the Vittoria Alata cheese grated in terms of the scores of individual descriptors, evaluated as usual from 0 (lowest value) to 9 (highest value), and the graphical representation in the form of a spider plot.

Upon opening the package, Grated Vittoria Alata Cheese emitted a pleasant cheese aroma with high olfactory intensity.

In appearance, the cheese appeared uniform, characterized by fine granulation, and a lovely Isabella color.

Regarding tactile and gustatory-tactile descriptors, the cheese displayed appropriate solubility, a sandiness above average, barely detectable greasiness, and a good degree of trigeminal sensations (induction of salivation).

Regarding gustatory descriptors, a pleasant, not excessive sweet sensation was noted, balanced with an equal degree of saltiness, a barely noticeable acidic residue, no trace of bitterness, good savoriness, no perception of astringency, a limited, pleasant spicy sensation, a barely noticeable milk aroma, no cream aroma, resulting in a very high overall gustatory conformity.

Regarding olfactory-retro-olfactory descriptors (flavor), the characteristic aromatic intensity was excellent, the highest degree of gustatory-olfactory persistence, a good complex of positive flavors, including a floral perception, with no reference to negative flavors (mold, barnyard, smoky, abnormal or propionic fermentations, etc.), resulting in an overall aromatic conformity rating that was excellent.

In conclusion, the overall hedonic judgment of the grated cheese, free of abnormal odors, tastes, and sensations, particularly for its visual, tactile, and gustatory qualities, can only refer to a truly good product in which the low salt content, special microbial coagulation, and especially the maturation by lactic flora confer the product its characteristic sensory profile.