Below is the result of the characterization of the Vittoria Alata 10 months aged, 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.

Below is the result of the characterization of the 10-month aged Vittoria Alata cheese cubes 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, a pleasant and intense cheese aroma was immediately noticeable.

The texture, evaluated in terms of roughness on the cut surface, was considered appreciable.

The appearance of the rind, in terms of thickness and rigidity, was excellent.

The color of the paste was appreciable, with an isabella intensity, and the paste’s appearance in terms of hardness was conforming.

There was no presence of crystals or eyes.

Regarding tactile and gustatory-tactile descriptors, the cheese exhibited low friability, thus forming small fragments upon breaking, a less than modest gumminess, indicating a slight ability to regain its original thickness after compression, appreciable solubility (the ability to dissolve with saliva), low trigeminal sensation (thus a slight irritation that induces salivation), a gustatory-tactile conformity (a complex of friability, solubility, slight pungency, and minimal gumminess relative to the type of product) that was judged to be excellent, a moderate but present degree of oiliness, and low adhesiveness.

Regarding gustatory descriptors, a pleasant, not excessive sweetness was noted, an appreciable degree of saltiness, a slight residual acidity, only a trace of bitterness, a good degree of sapidity, no perception of astringency, a barely noticeable spiciness, a barely detectable milk aroma, no cream aroma, resulting in a gustatory conformity (the combination of salty sensations, low acidity, and faint bitterness characteristic of the product) that was more than high.

As for olfactory-retro-olfactory descriptors (flavour), the characteristic aromatic intensity was high, as was the gustatory-olfactory persistence, the typical aromatic intensity, with no reference to negative flavors (mold, stale, barnyard, smoky, cooked, medicinal, abnormal or propionic fermentations, etc.), a high aromatic conformity, an appreciable complex of positive aromas, leading to an overall judgment of aromatic conformity that was high.

In conclusion, the overall hedonic judgment of the 10-month aged Vittoria Alata cheese, free from anomalous odors, flavors, and sensations, especially considering its visual, tactile, and gustatory qualities, can only refer to a good product, derived from a technology capable of conferring its characteristic sensory profile.