Course: WVA 101 Local Food and Cuisine

Assignment: Dairy Taste Test

Cheese and Dairy Comparison

This week in the lab you will analyze cheese and dairy in a tasting to understand the differences between commercial and farmstead dairy products, including cheese, butter, yogurt, and fermented dairy. You will prepare, taste, compare, and contrast artisan with commercial dairy products.

Potential examples include:

- Butter: Land o Lakes vs. Plugra or French Butter with higher fat content.
- Different types of cheese, cheddar that comes in a 10 pound block from standard purchase order vs. small produced farm house cheddar.
- Artisan produced cheeses vs. Mass produced cheese.
- Greek yogurt vs. Dannon.
- Milk from a commercial dairy vs. Milk from Kilgus Farmstead.

The document below is the written portion of this lab.  You will document your findings for the dairy taste test that you are conducting in the lab environment.

Once you have completed the written activity go to the Dropbox Folder in the Content Menu and click on "Dropbox: Unit 7 Dairy Flavor Test assignment"  to learn how to submit the assignment.
Click on item below to download the Dairy Flavor Profile Sheet
- Unit 7 Dairy Flavor Profile Sheet.docx (13.53 KB)