Cheddar notes

Texture evaluation

Flavor evaluation

Treatments²

8.5^b

8.6^b

8.9^b

FFC

8.7^b

9.4^a

8.7^b

EPSLFC + AJ

9.5^a

8.9^b

9.2^a

KRAFT sharp

7.7^c

7.2^c

7.4^c

KRAFT mild

4.3^d

3.5^d

4.6^d

Kerrygold reduced fat

8.1^c

7.9^c

8.8^b

CABOT Vermont