Below is the result of the characterization of the Vittoria Alata cheese 16 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 characterization outcome of the 16-month-old Vittoria Alata cheese in terms of the scores for individual descriptors, evaluated as usual from 0 (lowest value) to 9 (highest value) and represented graphically in the form of a spider plot.

Upon opening the package, it emitted a pleasant cheese aroma with excellent olfactory intensity.

The texture, evaluated in terms of roughness on the cutting surface, was considered good.

The appearance of the rind in terms of thickness and firmness was deemed attractive.

The color of the paste, a delicate straw yellow, was appreciable, as was the appearance of the paste, judged in terms of hardness.

Rare crystals were detected, and no eyes were present.

Regarding tactile and gustatory-tactile descriptors, the cheese displayed a noticeable but modest friability, forming still small fragments upon breaking, barely appreciable gumminess, indicating almost no tendency to regain its original thickness after compression, low solubility (the tendency to melt in the saliva), an appreciable trigeminal sensation (the degree of irritation that induces salivation), a gustatory-tactile conformity (a combination of friability, solubility, slight pungency, and faint gumminess in relation to the type of product) deemed excellent, very low greasiness, and very low adhesiveness.

Regarding gustatory descriptors, a very low sweet sensation was noted, an appreciable but low saltiness, a barely noticeable acidic residue, no trace of bitterness, appreciable savoriness, no perception of astringency, a faint spicy sensation, no residual milk or cream aroma, resulting in a very high gustatory conformity (the combination of salty sensations, low acidity, and slightly detectable bitterness characteristic of the product).

Regarding olfactory-retro-olfactory descriptors (flavor), the characteristic aromatic intensity was high, as was the gustatory-olfactory persistence, typical aromatic intensity, with no reference to negative flavors (moldy, stale, barnyard, smoky, cooked, medicinal, abnormal or propionic fermentations, etc.), a high aromatic conformity, and an equally high complex of positive aromas, resulting in an overall aromatic conformity rating that was decidedly high.

In conclusion, the overall hedonic judgment of the 16-month-aged Vittoria Alata cheese, free of abnormal odors, tastes, and sensations, particularly for its visual, tactile, and gustatory qualities, can only be referred to as a very good product, derived from a technology capable of imparting the product its characteristic sensory profile.