Judging Cheese

Nothing like starting your initial blog with the most controversial of subjects - food judging. For this blog I am going for the simple 1 to 5 rating, but for those with a leaning towards technicalities, this is my rating table and it is very loosely based on the old cheddar cheese grading scale and still used in some dairy shows ;

To get a one cheese rating there is something drastically wrong and it is not in my personality type to embarrass anyone in public so you are not likely to ever see this rating. (Score: Less than 85 points - not edible)

A cheese that is very simple and made badly, likely to have a number of technical faults and made by a beginner, so keep your chin up and keep working at it. (Score: 87-90 points)

A cheese that would be awarded a silver medal at a respected show. Nothing flashy but true to style. (Score: 90 - 92 points)

A mighty fine cheese, likely to win a gold medal. Perfect maturity, true to style with distinct or unique flavours. (Score: 92 - 94 points)

Absolute excellence! Perfect maturity, complexity and length of flavour. This cheese would not only be something to write home about, you should head for the roof and start yelling very loudly right now. (Score:95+ points)