{"id":109001,"date":"2025-08-13T21:08:29","date_gmt":"2025-08-13T21:08:29","guid":{"rendered":"https:\/\/elregionalvm.com.ar\/noticias-villa-maria\/?p=109001"},"modified":"2025-08-13T21:08:38","modified_gmt":"2025-08-13T21:08:38","slug":"sensorialmente-como-catar-quesos-guia-para-principiantes-y-hoja-de-cata-tercera-parte","status":"publish","type":"post","link":"https:\/\/elregionalvm.com.ar\/noticias-villa-maria\/sensorialmente-como-catar-quesos-guia-para-principiantes-y-hoja-de-cata-tercera-parte\/","title":{"rendered":"[Sensorialmente] C\u00f3mo catar quesos: Gu\u00eda para principiantes y hoja de cata (Tercera parte)"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\"><strong>Las personas a las que nos gusta el queso, que nos denominamos tur\u00f3filos, solemos comerlo con mucha frecuencia, pero pocas veces realizamos una cata. &nbsp;Una cosa es comer queso, que llamamos \u201cdegustar\u201d y otra distinta es realizar un an\u00e1lisis sensorial, que denominamos \u201ccatar\u201d. Aqu\u00ed va la tercera parte.<\/strong><\/h3>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Escribe: Mag. Hern\u00e1n Allasia<\/strong><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>En ocasiones existen unas sensaciones auditivas al catar el queso, y podr\u00edamos decir que hay una FASE AUDITIVA:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Crujientes, que aparecen al masticar quesos con cristales en su interior, que en general son de lactato c\u00e1lcico o de tirosina.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00a0Rechinantes, que aparecen al masticar quesos y son similares al corcho.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" width=\"640\" height=\"438\" src=\"https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2025\/08\/quesos-varios.jpeg?resize=640%2C438&#038;ssl=1\" alt=\"\" class=\"wp-image-109004\" style=\"width:910px;height:auto\" srcset=\"https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2025\/08\/quesos-varios.jpeg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2025\/08\/quesos-varios.jpeg?resize=300%2C205&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>I<strong>mpresi\u00f3n global y comentarios finales<\/strong><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>La impresi\u00f3n global es el resumen de la cata que hemos realizado y sintetiza el queso en su conjunto.<\/strong><\/p>\n\n\n\n<p>Nos sirve para destacar las principales virtudes del queso y comentar los defectos que hemos podido encontrar durante la cata.&nbsp;<\/p>\n\n\n\n<p><strong>Hoja<\/strong><strong> <\/strong><strong>de<\/strong><strong> perfil <\/strong><strong>\u2013<\/strong><strong> Planilla de cata<\/strong><strong><\/strong><\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td colspan=\"3\"><strong>Catador<\/strong><strong> <\/strong>(nombre y apellidos):<\/td><td colspan=\"2\"><strong>C\u00f3digo<\/strong><strong> <\/strong><strong>de<\/strong><strong> <\/strong><strong>usuario<\/strong>:<\/td><\/tr><tr><td><strong>C\u00f3digo cata<\/strong><strong> <\/strong>(catas online):<\/td><td><strong>Fecha<\/strong>:<\/td><td colspan=\"3\"><strong>Nombre<\/strong><strong> <\/strong><strong>del<\/strong><strong> <\/strong><strong>queso<\/strong><strong> <\/strong><strong>(D.O.)<\/strong>:<\/td><\/tr><tr><td colspan=\"4\"><strong>Nombre<\/strong><strong> <\/strong><strong>comercial<\/strong>:<\/td><td><strong>Procedencia<\/strong>:<\/td><\/tr><tr><td><\/td><td><\/td><td><\/td><td><\/td><td><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Elaboraci\u00f3n<\/strong>: <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;En granja&nbsp;&nbsp;&nbsp;&nbsp; <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;Artesana&nbsp;&nbsp;&nbsp; <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;Cooperativa&nbsp;&nbsp;&nbsp;&nbsp; <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;Industrial&nbsp;&nbsp;&nbsp;&nbsp; <strong>Productor:<\/strong><strong><\/strong><\/td><\/tr><tr><td><strong>Tipo<\/strong><strong> <\/strong><strong>de<\/strong><strong> <\/strong><strong>leche<\/strong>: <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;Vaca&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;Cabra&nbsp;&nbsp;&nbsp;&nbsp; <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;Oveja&nbsp;&nbsp;&nbsp;&nbsp; <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;B\u00fafala&nbsp;&nbsp;&nbsp;&nbsp; <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;Mezclada&nbsp;&nbsp;&nbsp; <strong>Mezcla:<\/strong><strong><\/strong><\/td><\/tr><tr><td><strong>Tratamiento de la leche<\/strong>:&nbsp; <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;Cruda&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;Pasterizada&nbsp;&nbsp;&nbsp;&nbsp; <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;Termizada&nbsp;&nbsp;&nbsp;&nbsp; <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;Micro-filtrada<\/td><\/tr><tr><td><strong>Maduraci\u00f3n<\/strong>: <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;Fresco&nbsp;&nbsp;&nbsp;&nbsp; <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;Madurado&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>Indique<\/strong><strong> <\/strong><strong>el<\/strong><strong> <\/strong><strong>tiempo de<\/strong><strong> <\/strong><strong>maduraci\u00f3n<\/strong>:<\/td><\/tr><tr><td><strong>Contenido de<\/strong><strong> <\/strong><strong>humedad<\/strong><strong> <\/strong><strong>(%agua)<\/strong>:&nbsp; <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;Pasta blanda (45-55%)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;Pasta semidura (36-44%)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;Pasta dura (27-35%)<\/td><\/tr><tr><td><strong>Contenido graso<\/strong>: <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;Descremado(&lt;10%) <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;Magro(10-24%) <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;Semigraso(25-44%) <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;Graso(45-59%) <img decoding=\"async\" width=\"16\" height=\"17\" src=\"\">&nbsp;Extragraso(&gt;59%)<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Atributos<\/strong><strong> <\/strong><strong>del<\/strong><strong> <\/strong><strong>queso<\/strong><strong> <\/strong><strong>Intensidad<\/strong><strong> de 1 (+ baja) a 5 (+ alta)<\/strong> (marcar con una cruz el grado de intensidad seg\u00fan la escala descrita)<\/td><td>Fase<\/td><td>1<\/td><td>2<\/td><td>3<\/td><td>4<\/td><td>5<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Tipo<\/strong><strong> <\/strong><strong>de<\/strong><strong> <\/strong><strong>corteza<\/strong><strong> <\/strong>(*indicar el tipo seg\u00fan la escala descrita debajo)<\/td><td>visual<\/td><td>&nbsp;<\/td><\/tr><tr><td><strong>Color<\/strong><strong> <\/strong><strong>de<\/strong><strong> <\/strong><strong>la<\/strong><strong> <\/strong><strong>corteza<\/strong><strong> <\/strong>(*indicar la tonalidad seg\u00fan la escala descrita debajo)<\/td><td>visual<\/td><td>&nbsp;<\/td><\/tr><tr><td><strong>Forma<\/strong><strong> <\/strong>(*indicar el tipo seg\u00fan la escala descrita debajo)<\/td><td>visual<\/td><td>&nbsp;<\/td><\/tr><tr><td><strong>Color<\/strong><strong> <\/strong><strong>de<\/strong><strong> <\/strong><strong>la<\/strong><strong> <\/strong><strong>pasta<\/strong><strong> <\/strong>(*indicar el color seg\u00fan la escala descrita debajo)<\/td><td>visual<\/td><td>&nbsp;<\/td><\/tr><tr><td><strong>Tipo<\/strong><strong> <\/strong><strong>de<\/strong><strong> <\/strong><strong>superficie<\/strong><strong> <\/strong>(*indicar el tipo seg\u00fan la escala descrita debajo)<\/td><td>visual<\/td><td>&nbsp;<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Humedad<\/strong><strong> <\/strong><strong>en<\/strong><strong> <\/strong><strong>superficie<\/strong><strong> <\/strong>(muy seca, seca, media, h\u00fameda, muy h\u00fameda)<\/td><td>t\u00e1ctil<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td><strong>Rugosidad<\/strong><strong> <\/strong><strong>pasta<\/strong><strong> <\/strong>(muy suave, suave, media, rugosa, muy rugosa)<\/td><td>t\u00e1ctil<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td><strong>Elasticidad<\/strong><strong> <\/strong><strong>pasta<\/strong><strong> <\/strong>(muy el\u00e1stica, el\u00e1stica, media, r\u00edgida, muy r\u00edgida)<\/td><td>t\u00e1ctil<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Intensidad  arom\u00e1tica <\/strong>(tenue, sutil, ligera, intensa, muy intensa)<\/td><td>olfativa<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td colspan=\"7\"><strong>Perfil<\/strong><strong> <\/strong><strong>arom\u00e1tico<\/strong><strong> <\/strong>(casi inapreciable, suave, fuerte, intenso, muy intenso) especificar los aromas o familia\/subfamilia y su intensidad<\/td><\/tr><tr><td>Aroma:<\/td><td>olfativa<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td>Aroma:<\/td><td>olfativa<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Firmeza<\/strong><strong> <\/strong>(muy d\u00e9bil, d\u00e9bil, media, elevada, muy elevada)<\/td><td>boca<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td><strong>Friabilidad<\/strong><strong> <\/strong>(muy d\u00e9bil, d\u00e9bil, media, elevada, muy elevada)<\/td><td>boca<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td><strong>Impresi\u00f3n<\/strong><strong> <\/strong><strong>humedad<\/strong><strong> <\/strong>(muy h\u00famedo, h\u00famedo, media, seco, muy seco)<\/td><td>boca<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td><strong>Solubilidad<\/strong><strong> <\/strong>(muy elevada, elevada, media, baja, muy baja)<\/td><td>boca<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td><strong>Granulosidad<\/strong><strong> <\/strong>(harinoso, arenoso, granuloso, fibroso, con cristales)<\/td><td>boca<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td><strong>Adherencia<\/strong><strong> <\/strong>(muy d\u00e9bil, d\u00e9bil, media, elevada, muy elevada)<\/td><td>boca<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td><strong>Impresi\u00f3n<\/strong><strong> <\/strong><strong>textura<\/strong><strong> <\/strong>(l\u00edquida, pastosa, gomosa, cerrada, muy compacta)<\/td><td>boca<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td colspan=\"7\"><strong>Perfil<\/strong><strong> <\/strong><strong>gustativo<\/strong><strong> <\/strong>(casi inapreciable, suave, fuerte, intenso, muy intenso) especificar los aromas o familia\/subfamilia y su intensidad<\/td><\/tr><tr><td>Aroma:<\/td><td>boca<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td>Aroma:<\/td><td>boca<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td><strong>Sabor<\/strong><strong> <\/strong><strong>dulce<\/strong><strong> <\/strong>(inapreciable, suave, fuerte, intenso, muy intenso)<\/td><td>boca<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td><strong>Sabor<\/strong><strong> <\/strong><strong>salado<\/strong><strong> <\/strong>(inapreciable, suave, fuerte, intenso, muy intenso)<\/td><td>boca<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td><strong>Sabor<\/strong><strong> <\/strong><strong>\u00e1cido<\/strong><strong> <\/strong>(inapreciable, suave, fuerte, intenso, muy intenso)<\/td><td>boca<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td><strong>Sabor<\/strong><strong> <\/strong><strong>amargo<\/strong><strong> <\/strong>(inapreciable, suave, fuerte, intenso, muy intenso)<\/td><td>boca<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td colspan=\"7\"><strong>Sensaciones trigeminales <\/strong>(inapreciable, suave, fuerte, intenso, muy intenso) especificar debajo los atributos encontrados y su intensidad<\/td><\/tr><tr><td>Atributo:<\/td><td>boca<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td>Atributo:<\/td><td>boca<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td colspan=\"7\"><strong>Retrogusto<\/strong><strong> <\/strong>(casi inapreciable, suave, fuerte, intenso, muy intenso) especificar debajo los aromas o serie encontrados y su intensidad<\/td><\/tr><tr><td>Aroma:<\/td><td>boca<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td><strong>Persistencia<\/strong><strong> <\/strong>(muy corta, corta, media, larga, muy larga)<\/td><td>boca<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td>Atributo persistente (valorar tambi\u00e9n la intensidad):<\/td><td>boca<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td>Atributo persistente (valorar tambi\u00e9n la intensidad):<\/td><td>boca<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"1024\" height=\"640\" src=\"https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2024\/08\/Mermeladas-y-quesos.jpeg?resize=1024%2C640&#038;ssl=1\" alt=\"\" class=\"wp-image-97238\"\/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Observaciones<\/strong><strong> <\/strong>(indicar defectos u otras consideraciones):<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><\/td><\/tr><tr><td><\/td><td><img loading=\"lazy\" decoding=\"async\" width=\"280\" height=\"29\" src=\"\"><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>\u00a0<\/p>\n\n\n\n<p><strong>Tipo de corteza: <\/strong>Indique si es corteza lisa y cerosa, enmohecida, lavada, con la marca de la pleita, grabada o con tratamientos en su corteza (piment\u00f3n, vino, aceite, etc.).<\/p>\n\n\n\n<p><strong>Color de<\/strong><strong> <\/strong><strong>la<\/strong><strong> <\/strong><strong>corteza: <\/strong>Blanco, blanco enmohecido, amarillo tenue, amarillo pajizo, amarillo oscuro, anaranjado, pardo oscuro, rojizo, gris, marr\u00f3n verdoso, viol\u00e1ceo, negro ceniza, heterog\u00e9neo (del blanco al verde azulado con tonos grises y pardos).<\/p>\n\n\n\n<p><strong>Forma del queso<\/strong>: Cil\u00edndrico regular, cil\u00edndrico aplastado, discoidal, tubular, volc\u00e1n, teta, c\u00f3nico proyectil, gorro cocinero, cuadrada, rectangular, globosa, terrina, cazoleta.<\/p>\n\n\n\n<p><strong>Color<\/strong><strong> <\/strong><strong>de<\/strong><strong> <\/strong><strong>la<\/strong><strong> <\/strong><strong>pasta<\/strong>: Blanco, blanco marfil, blanco-hueso, amarillo tenue, amarillo, pajizo, amarillo-naranja, beige, marr\u00f3n.<\/p>\n\n\n\n<p><strong>Tipo<\/strong><strong> <\/strong><strong>de<\/strong><strong> <\/strong><strong>superficie<\/strong>: Ciega (sin ojos), con ojos, gotas de agua o grasa, con aberturas, gr\u00e1nulos, cristales.<\/p>\n\n\n\n<p><strong>Perfil<\/strong><strong> <\/strong><strong>de<\/strong><strong> <\/strong><strong>aromas<\/strong><strong> <\/strong><strong>por<\/strong><strong> <\/strong><strong>v\u00eda<\/strong><strong> nasal y retronasal (retrogusto)<\/strong>: Ay\u00fadese de la siguiente tabla para identificar los aromas del perfil arom\u00e1tica, gustativo y retronasal. Si no consigue determinar el aroma, identifique la familia o subfamilia al que pertenece.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Familias<\/strong><strong><\/strong><\/td><td><strong>Subfamilias<\/strong><strong><\/strong><\/td><td><strong>Descriptores<\/strong><strong><\/strong><\/td><\/tr><tr><td rowspan=\"4\">L\u00e1ctica<\/td><td>L\u00e1ctico fresco<\/td><td>Leche fresca, cuajada fresca, nata, mantequilla fresca<\/td><\/tr><tr><td>L\u00e1ctico cocido<\/td><td>Mantequilla fundida, leche cocida<\/td><\/tr><tr><td>L\u00e1ctico acidificado<\/td><td>Cuajada acidificada, yogurt, lactosuero acidificado<\/td><\/tr><tr><td>Corteza de queso<\/td><td>Corteza de queso<\/td><\/tr><tr><td rowspan=\"5\">Vegetal<\/td><td>Hierba<\/td><td>Hierba cortada, heno<\/td><\/tr><tr><td>Hierba fermentada<\/td><td>Hierba mojada, heno fermentado<\/td><\/tr><tr><td>Verduras cocidas<\/td><td>Patata, coliflor, apio, guisantes<\/td><\/tr><tr><td>Ali\u00e1ceos<\/td><td>Ajo, cebolla<\/td><\/tr><tr><td>Madera<\/td><td>Humus, viruta de madera<\/td><\/tr><tr><td rowspan=\"2\">Floral<\/td><td>Miel<\/td><td>Miel mil flores<\/td><\/tr><tr><td>Flores<\/td><td>Rosa, violeta<\/td><\/tr><tr><td rowspan=\"6\">frutada<\/td><td>Granos secos<\/td><td>Avellana, nuez, casta\u00f1a, almendra<\/td><\/tr><tr><td>C\u00edtricos<\/td><td>Naranja, lim\u00f3n, pomelo<\/td><\/tr><tr><td>Frutas ex\u00f3ticas<\/td><td>Pl\u00e1tano, pi\u00f1a<\/td><\/tr><tr><td>Frutas de hueso<\/td><td>Albaricoque, manzana<\/td><\/tr><tr><td>Frutas transformadas<\/td><td>Frutas secas, frutas fermentadas<\/td><\/tr><tr><td>Aceite de frutos<\/td><td>Aceite de oliva<\/td><\/tr><tr><td rowspan=\"5\">Torrefacta<\/td><td>Empireum\u00e1tico ligero<\/td><td>Abizcochado, avainillado<\/td><\/tr><tr><td>Empireum\u00e1tico medio<\/td><td>Caramelo blando<\/td><\/tr><tr><td>Empireum\u00e1tico fuerte<\/td><td>Caramelo oscuro, cebolla tostada, chocolate negro, caf\u00e9<\/td><\/tr><tr><td>Granos tostados<\/td><td>Avellana, cacahuete, almendra pelada, tostadas<\/td><\/tr><tr><td>Empireum\u00e1. muy fuerte<\/td><td>Quemado, ahumado<\/td><\/tr><tr><td rowspan=\"6\">Animal<\/td><td>Vaca, reba\u00f1o<\/td><td>Establo de vacas, cuero, sudor<\/td><\/tr><tr><td>Carne<\/td><td>Caldo de carne<\/td><\/tr><tr><td>Cuajo<\/td><td>Cuajo de ternero<\/td><\/tr><tr><td>Esti\u00e9rcol<\/td><td>Esti\u00e9rcol de bovinos<\/td><\/tr><tr><td>Oveja<\/td><td>Aprisco de ovejas<\/td><\/tr><tr><td>Cabra<\/td><td>Macho cabrio<\/td><\/tr><tr><td rowspan=\"3\">Especias<\/td><td>Especiado ardiente<\/td><td>Pimienta, piment\u00f3n<\/td><\/tr><tr><td>Especiado refrescante<\/td><td>Menta<\/td><\/tr><tr><td>Especias<\/td><td>Nuez moscada, clavo, tomillo, romero<\/td><\/tr><tr><td rowspan=\"3\">Otros<\/td><td>&nbsp;<\/td><td>Propi\u00f3nico, but\u00edrico, rancio<\/td><\/tr><tr><td>&nbsp;<\/td><td>Amoniacal, ac\u00e9tico, picante en nariz, agrio<\/td><\/tr><tr><td>&nbsp;<\/td><td>Sulfuroso, jab\u00f3n, mohoso, p\u00fatrido, caucho, ensilado<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><em><strong>Fuente:<\/strong> Luis Miguel\u00a0Gago\u00a0Arg\u00fcello<\/em><\/p>\n\n\n\n<p><em>www.circuloquesosasturianos.com<\/em><\/p>\n\n\n\n<p><em>www.elcomercio.es\/aviles<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Las personas a las que nos gusta el queso, que nos denominamos tur\u00f3filos, solemos comerlo con mucha frecuencia, pero pocas veces realizamos una cata. &nbsp;Una cosa es comer queso, que llamamos \u201cdegustar\u201d y otra distinta es realizar un an\u00e1lisis sensorial, que denominamos \u201ccatar\u201d. Aqu\u00ed va la tercera parte. Escribe: Mag. Hern\u00e1n Allasia En ocasiones existen [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":109005,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"_jetpack_memberships_contains_paid_content":false,"_joinchat":[],"footnotes":""},"categories":[2675,2323],"tags":[870,19693,25071,25115,8562,24975,20294],"class_list":["post-109001","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-delicias","category-notas-secundarias","tag-cata","tag-catar","tag-degustar","tag-principiantes","tag-quesos","tag-sensorialmente","tag-sentidos"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>[Sensorialmente] C\u00f3mo catar quesos: Gu\u00eda para principiantes y hoja de cata (Tercera parte) - El Regional<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/elregionalvm.com.ar\/noticias-villa-maria\/sensorialmente-como-catar-quesos-guia-para-principiantes-y-hoja-de-cata-tercera-parte\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"[Sensorialmente] C\u00f3mo catar quesos: Gu\u00eda para principiantes y hoja de cata (Tercera parte) - El Regional\" \/>\n<meta property=\"og:description\" content=\"Las personas a las que nos gusta el queso, que nos denominamos tur\u00f3filos, solemos comerlo con mucha frecuencia, pero pocas veces realizamos una cata. &nbsp;Una cosa es comer queso, que llamamos \u201cdegustar\u201d y otra distinta es realizar un an\u00e1lisis sensorial, que denominamos \u201ccatar\u201d. 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