Effect of production systems on the sensory characteristics of Cantal cheeses: a plant-scale study
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A study was conducted to verify whether milk produced by different methods in several dairy farms would lead to distinctive cheeses made in the same Cantal dairy plant. Milk from two groups of farms that differ mainly in their degree of intensification of dairy cow management and forage area was processed into cheese in 4 periods of three consecutive days each, in 1999 and 2000. Major physiochemical differences were noted in ripened cheeses according to the cheese-making period, especially between cheeses made in the winter and in the summer. The cheese-making period and ripening time (6, 13 and 23 weeks) accounted for the best part of the variance noted in all the sensory characteristics of cheeses, whereas the production system had a far lesser effect. With regard to smell and aroma, spring and winter cheeses differed from autumn and summer ones. With the course of time, cheeses became softer, melted more and tasted sharper and saltier. The stronger characteristics were enhanced whereas milder flavours lost power, a trend that was more marked in winter cheeses. The differences between the two production systems were more noticeable in cheeses made in the winter and spring, the most significant differences being observed after 13 weeks of ripening.