Study Regarding the Importance of Sensory Assessment Applied to Traditional Romanian Cheeses

The sensory analysis by point scale method had the total average result scores, as follows: “urda” cheese type 15.60 points, bellows cheese-type 17.33 points, “telemea” cheese 18.87 points and for “cas” smoked cheese -type 18.51 points. Both pair method and triangular method confirmed that the sample 1 gained the unanimity preferences of cheese tasters participating in the evaluation.