Monday, June 23, 2008

It starts with a cheese sandwich

6.5 2 7t 100

where W equals the thickness of Cheddar in millimetres, b the thickness of bread, d the dough flavour modifier, s the thickness of margarine or butter, m the thickness of mayonnaise, c the creaminess modifier, v the thickness of tomato, p the depth of pickle and l the thickness of the lettuce layer.

The Star has it: 'Boffins' cheesy formula'.

The formula is the result of research conducted by senior research fellow Geoff Nute and colleagues at the university’s Sensory & Consumer Group in the Division of Farm Animal Science. Using human assessors and complex technological measuring devices, Geoff’s team has successfully ‘mapped’ the flavour profile of hundreds of samples of Cheddar.

Geoff explains: “We used specially trained human taste testers to sample a range of Cheddar cheeses in a carefully controlled environment and combined results from these tests with instrumental data obtained using colorometers and pressure sensors to obtain precise measurements of variants such as yellowness, crumbliness, creaminess and tanginess.

“The results of our research have been extrapolated to produce a formula which takes into account modifying characteristics of individual cheeses and the ratio of popular fillings and achieves a mathematical balance of flavours in order to gauge the correct thickness of the Cheddar.”

Philip Crawford, chairman of the West Country Farmhouse Cheesemakers group, adds: “We are very proud of our authentic farmhouse Cheddar which we make by hand on our farms using only milk from our own cows. This means each variety of West Country Farmhouse Cheddar has a unique character and we were fascinated to know which combinations of sandwich fillings work best with each cheese. Collaborating with Mr Nute and his team we have managed to create the Cheddarometer and reveal the blueprint to everyone’s perfect cheese sandwich.”

(From JD's World)

Geoff Nute's staff page on the University of Bristol website lists his most recent research as being an analysis of the 'Eating quality of pork loin steaks from light slaughter weight boars and boars vaccinated with IMPROVAC™' presented at a conference in Spain.

I don't doubt the research was done, I'd just like to see it if the West Country Farmhouse Cheddar are to trumpet the academic credentials of their cheddarometer.

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