The control of Idiazabal cheese is not limited to the absence of defects
Tuesday, April 7, 2015 - 09:00
in Health & Medicine
Cheeses with the Idiazabal designation of origin are subjected to stringent controls at the UPV/EHU's Sensory Analysis Laboratory (LASEHU). The panel of experts in this cheese comprises 17 evaluators who have to pass various stages involving selection, basic and specific training, and finally assessment. According to Mónica Ojeda (LASEHU), the accreditation of sensory evaluation laboratories is a guarantee of technical competence, but the number of them is still limited.