Post by silverdragon on Jun 29, 2014 9:02:36 GMT
Nopt sure if this is random or strange, so have gone for strange.
The MB's have done taste test myths before, cheep vs bogus Vodka etc, so can they do the same with food.
Is it possible that without sight of the cheese in question, a cheese expert can successfully identify a cheese just by its smell, and then onwards, by taking cheeses of the same type, say Stilton blue cheese, can that expert go as far to identify the maker.
Mu suspicions are that there are certain experts who's job it is to know when their own cheese is ready for sale, and I do suspect they can identify the competition, sight unseen.... just by the smell.....
I know they can do it by taste, as most cheese experts do like to taste the cheese before they offer an opinion.
This is in comparison to certain wine experts who can identify not just the individual producer, but even which year....
I do exert a certain disbelief towards "Blind tests", I do not believe they can not be foiled by someone who knows as much as the taster.
Nor do I accept the necessary amount of "Snobbery"£ displayed by the wine tasters and experts that are portrayed on TV.
I have met a few (When I worked in Restaurants) and there are some genuine nice guys out there who's view is they are there to suggest something decent but the choice is always the customers, and the (censored) around sniffing corks is bull, because did you really think the wine expert "In House" would bring a suspect bottle to the table and not be able to tell before it got there that it was a wrong-un?....
If you have got this far and wondered if it has anything to do with my post in the ESM thread, stop wondering, you should know ny now, yes, its connected, it got me wondering just how much the smell is important.
The MB's have done taste test myths before, cheep vs bogus Vodka etc, so can they do the same with food.
Is it possible that without sight of the cheese in question, a cheese expert can successfully identify a cheese just by its smell, and then onwards, by taking cheeses of the same type, say Stilton blue cheese, can that expert go as far to identify the maker.
Mu suspicions are that there are certain experts who's job it is to know when their own cheese is ready for sale, and I do suspect they can identify the competition, sight unseen.... just by the smell.....
I know they can do it by taste, as most cheese experts do like to taste the cheese before they offer an opinion.
This is in comparison to certain wine experts who can identify not just the individual producer, but even which year....
I do exert a certain disbelief towards "Blind tests", I do not believe they can not be foiled by someone who knows as much as the taster.
Nor do I accept the necessary amount of "Snobbery"£ displayed by the wine tasters and experts that are portrayed on TV.
I have met a few (When I worked in Restaurants) and there are some genuine nice guys out there who's view is they are there to suggest something decent but the choice is always the customers, and the (censored) around sniffing corks is bull, because did you really think the wine expert "In House" would bring a suspect bottle to the table and not be able to tell before it got there that it was a wrong-un?....
If you have got this far and wondered if it has anything to do with my post in the ESM thread, stop wondering, you should know ny now, yes, its connected, it got me wondering just how much the smell is important.
