Measuring Variation in a Cheese Product

Sensory Profiling and Consumer Research define the Optimum cheese

The Challenge

Variation in the flavour and texture from cheese made in different creameries was having a negative impact on sales and leading to customer complaints.

The Solution

Using OptiMap+™ the cheese from each creamery was characterised by our Descriptive Sensory Panel and the products benchmarked against key competitors. Consumer opinions of each cheese were also collected. Modelling these data identified key drivers of liking for cheese.

The Outcome

OptiMap+™ identified the combination of sensory attributes that gave both maximum consumer appeal and differentiation from the competition. The creamery giving the closest to this ideal profile was identified and its processes used as a Company Gold Standard.