Plain Words for Tasting

Close view of tasting spoons laid out near wedges

Cheese tasting does not need theatre. It needs a few steady words that help you ask for what you want at a busy counter without feeling like you’ve walked into a script. This page collects the terms we use most often in our route cards and explains why they matter. The idea is not to replace a maker’s own language — it is to give you a pocket set of labels that make sense when the line behind you grows and your turn is short.

Start with texture

Most decisions at a festival happen fast. Texture is the quickest door into preference, so begin there. Soft and spreadable signals a gentle, spoon-friendly cheese that likes a slice of bread more than a knife-tip. Creamy is a middle ground: smooth on the tongue, sometimes a hint of sweetness, often pleasing to new tasters. Crumbly tells you a cheese will fall in bright shards; it is dry rather than wet, sharp rather than plush. Firm suggests a clean slice and a tidy finish. If you can say “I prefer creamy to crumbly”, you have already cut the field in half.

Then describe strength

Strength is not a dare. It is a way to match mood. Mild works when you want company for fruit or bread and you would rather the cheese not lead. Medium holds its own without taking over a plate. Sharp is pointed; it calls for water and it draws your attention. Strong fills the nose and lingers. None of these words are perfect, and no two makers mean them the same way, but they reduce guesswork and spare you a lecture when the queue nudges your shoulder.

Rind and route

Rind tells you about treatment and likely flavours. A soft-ripened rind tends to be thin and edible, a little mushroomy near the edge. Washed rind cheeses are orange to pink, more pungent, sometimes sticky, and often deeper in flavour than their looks suggest. Blue shows you veins that bring a mineral tang; it divides a crowd, and that is fine. Aged hard usually means time and patience, with a long finish that sits well beside apples or a bitter salad leaf. If you can name the rind family, you can steer faster.

Words for the counter

“Could I try a mild, creamy soft cheese?”
“I’m after something crumbly and sharp for later.”
“That blue looks strong; may I try a smaller cut?”
“Is the rind edible, or should I trim the edge?”
“Any softer option if my friend finds blues too bold?”

These are not scripts. They are tools that make space for both you and the person serving. They also make it easier to decline without awkwardness: “Thanks — I think I’ll stay with the first one.”

Pairing without fuss

You do not need an essay on pairings. Plain bread works for almost everything. Apples are kind to many firm and aged cheeses. For blues, a little sweetness — a fig or a dab of honey — softens the edges. If you like beer, a clean bitter keeps creamy cheeses lively; if you like cider, dry helps crumbly styles sing. Keep portions small. Share. Breathe between tastes.

Allergens and tools

Ask early about ingredients and handling. If you need separate tasting spoons or a fresh knife, say so. Many stalls prepare for this. No system is perfect, but a clear request sets a better tone than a late complaint. If a stallholder says they cannot guarantee separation, you have your answer and can choose accordingly.

When you disagree with yourself

Tastes shift over a day. A cheese that felt sharp in the morning can feel gentle after lunch. Water helps. So does stepping away from a crowded aisle. If you surprise yourself — if a washed rind you “never like” ends up being the day’s best thing — good. The point of plain words is not to pin you down. It is to keep the door open to new choices.

Buying without regret

Small cuts are your friend. You can always return for more, and stallholders respect a careful buyer. Aim for a mix: one soft for today, one firm for later, and something you are curious about. Carry a small cool bag if the weather runs warm. Label your bag with a pen so you know which cheese is which when you get home and your memory is fuzzy.

Notes for groups

If you visit with friends, agree on a few words before you begin. “One mild, one crumbly, one blue” is enough. You do not need to taste everything; you need to be kind to each other and to the people serving. Rotate who asks. Rotate who pays. Share water and spare spoons.

The end of the line

When you are nearly done, think about what travels well. Aged cheeses usually ride home better than oozy soft ones on a hot day. If you want soft, buy it last, keep it shaded, and go gently. Thank people. A good farewell makes the next hello easier, whether for you or the next person in line.

A short glossary

Bloomy rind: thin, white, edible surface; soft cheese with a mushroom note near the edge.
Washed rind: orange or pink exterior washed during ripening; often bold aromas and deep flavours.
Blue: cheese with blue veins; flavours range from gentle mineral to assertive and salty.
Aged hard: firm texture, longer maturation, nutty or sharp finish.
Creamy: smooth mouthfeel, often mild to medium strength.
Crumbly: dry, breaks into shards, often sharp.
Sharp: pointed flavour, noticeable acidity; water recommended.
Mild: gentle flavours that sit behind other foods.

Practice phrases to keep handy

Here are a few more lines that fit real festival moments. “Could I compare that creamy soft with one that feels firmer?” “I liked the crumbly one from the last stall; do you have something similar but less sharp?” “We are sharing; could you cut a smaller piece?” “If the blue is stronger than it smells, may I try a taste first?” “Is there a softer style you recommend for someone who says they don’t like goat’s milk?” “Does this travel well for a few hours?” “Could you mark the name on the paper?” A conversation done in plain words is a small relief for everyone.

Plain words make tasting calmer. They are not a rulebook; they are a pocket set of handles for choices made kindly and at pace. Next time you face a busy counter, try one: “something creamy but not too strong, please.”