The look of a cheese holds many clues.

Should I eat the rind?

Some helpful hints to make your cheese party a success.

Look at the cheese -- the visual appearance holds many clues. Note the color; stark white cheeses are usually made from goat's milk. The more yellow the cheese, the richer and higher in butterfat, unless it's artificially color enhanced, of course. Softer cheeses have flavor concentrated in the rind whereas harder, firmer cheeses have concentrated flavor throughout the paste. The longer a cheese is aged, the drier and stronger it will be.

Smell the cheese -- but remember, often cheeses don't taste like they smell. Break a small piece of cheese and smell the just-broken face, where essential oils have not dried up. Let the aroma suggest different things: fruit, nuts, cream, butter -- even a wool sweater, leather, cellar or barnyard can be discerned in different cheeses.

Taste the cheese -- take an average size bite and chew, spreading the paste throughout your mouth. This technique will activate all of your tastebuds. Note the various flavors and, also the flavor progression. Like a fine wine, good cheese will grow and change over the course of a few moments in the mouth. Observe how the initial impression, the mid-notes and the finish can all be very different.

With very assertive cheeses, it is preferable to try several small bites to acclimate your palate. In the case of blue cheese, often the first bite is very strong, the second bite is very salty and the third bite shows the buttery complexity and fullness of the cheese.

The perennial question: should I eat the rind? If you like the rind, go for it; if not, feel free to leave it behind. The rind adds an additional layer of flavor and texture but some rinds can be too strong for some. There's no shame in leaving the rind behind. In the case of many Washed Rind cheeses, the rind may be too assertive and gritty to enjoy, whereas in Brie, it can add additional flavor components. It goes without saying, never eat wax rinds -- definitely not tasty!

When you have tried each cheese on its own, try again with accompaniments and wine. Observe how different combinations will highlight certain flavors, elevating some pairings to near perfection. Unusual combinations, like Parmigiano with Balsamic Vinegar or Blue Cheese with Honey are unexpectedly delicious. Finding your favorite is like a treasure hunt with unlimited potential!

Take Notes -- Jotting down some thoughts and observations on each cheese is a great way to discover your own personal preferences, mapping your own cheese journey.

Enjoy the process! Remember, there is no right or wrong when it comes to personal flavor awareness and preference. Everyone's palate is different and constantly evolving. For many of us, the ritual of savoring food, identifying nuance and flavor is an exercise in reclaiming our palate from the barrage of "fake" and processed tastes that are so widely available. Taking the time to slow down and truly taste food in a relaxed setting is one of life's little luxuries. Indulge!

More Cheese Tasting Tips.