Texture, also known as Mouth Feel, is an important aspect of cheese appearance, functionality, and how its flavors and aromas are perceived.
Common texture descriptors that we utilize are:
- Moisture: The presence of liquid whey retained from the milk.
- Smoothness: Absence of any particles, lumps, bumps, etc., in the product.
- Hardness: Force required to deform the product to a given distance, i.e., force to compress between molars, bite through with incisors, compress between tongue and palate.
- Fracturability: Force with which the sample crumbles, cracks or shatters. Fracturability encompasses crumbliness, crispiness, crunchiness and brittleness.
- Mouthcoating: Type and degree of coating in the mouth after mastication (for example, fat/oil).
- Meltability: How well a cheese will melt.
- Stretch: Will a cheese stretch.
- Elasticity: Does a cheese have a bouncy texture.