Cheese Taster Guillermina Sánchez: 'Store Cheese in Parchment Paper to Reduce Mold'

Guillermina Sánchez holds a unique position in the culinary world as a professional cheese taster, a role that might sound like a dream job but is, in reality, the culmination of years dedicated to the cheese sector. While not solely an occupation of eating cheese all day, her expertise lies in the detailed sensory analysis of cheeses.

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If we remove the store packaging, it's better to store it in parchment paper because it absorbs moisture and results in less mold.

Sánchez, an specialist in cheeses and sensory analysis, currently works for Quesos Ruperto in San Javier, Murcia, and also directs the Cheese Master course at the Chamber of Commerce. Her job requires her to bring a level of rigor to cheese evaluation that goes beyond subjective opinions like "it's strong," "it's mild," or "I like it." She meticulously assesses whether an animalistic smell is a desirable quality or a defect, if a cheese's texture is well-executed, if it possesses balance, or if a perceived spiciness is actually a flaw.

In an interview, Sánchez clarified that professional cheese tasting often arises from being a professional within the cheese industry itself. Similar to the wine world, where enologists craft and sommeliers recommend, the cheese industry has figures who specialize in evaluation. Her own background includes studying Dairy Industries and earning a title as a specialist technician in cheesemaking and butter-making, which incorporated tasting as part of the curriculum.

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It's not that we dedicate ourselves exclusively to tasting cheese. Tasting usually comes as a consequence of being a professional in the world of cheese.

She emphasizes that olfactory memory is key, but it's a memory that can be trained. Through guidance, tasters learn to identify a range of aromas in cheese, from milky and buttery to nutty and herbaceous. Sánchez advises paying attention to all smells, even when shopping, to build this sensory database. She also offers practical advice, like storing cheese in parchment paper instead of plastic wrap to absorb moisture and reduce mold growth, suggesting that the best way to store cheese once removed from its store packaging is in parchment paper because it absorbs moisture and results in less mold.

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The sense of smell is educated. There is olfactory memory, of course, but we all have it. What happens is that we usually don't pay attention.