Chemical or physical analyses are not sufficient to judge the quality of a product, but nor is tasting. The origin of the product must be understood (did it originate in the mountains or the plains; in an urban or isolated zone; in a humid or arid climate; in a well-defined or vast area?). The communities that produce the product must be consulted (is the product known by everyone or only by a small number of people; is it considered a high-value product, destined for festivals and ceremonies, or a “poor” food?). Processing techniques must be understood (for a cheese, is it made with raw or pasteurized milk; is the curd cooked, uncooked, stretched; is the cheese fresh or aged?), and so must conservation methods (is the cheese smoked, wrapped in straw, etc?). Tasting then allows for an evaluation of sensory qualities. A product is interesting if it is complex (i.e. if the flavor evolves in the mouth). The flavor of a dull product will dissipate quickly and finish on the nose and palate as it began. Tasting helps to identify potential defects (notes of rancidity, excessive acidity, etc.) and the main sensory characteristics (aroma, flavor, consistency), and to understand whether there is balance between the various taste and smell components and if the product expresses its territory and typology well. At times, an element that seems like a defect is actually typical for a product of certain type or from a certain place. For example, bitterness in goat cheese is normally considered a defect, but it is a typical characteristic of some alpine cow cheeses. In summary, Slow Food understands the quality of a food product as a story.
