Taste of Tradition: Perceptual Quality Aspects and Future Prospects of Three Swedish Classic Cheeses

Traditional cheese production represents an important aspect of gastronomic heritage, blending cultural identity with sensory characteristics. This study investigates the sensory characteristics, consumer preferences, and physicochemical properties of three traditional Swedish hard cheeses-Grevé, Herrgård, and Präst-matured for 12 and 18 months. Using Quantitative Descriptive Analysis (QDA), instrumental color and texture profiling, and a hedonic consumer study, the research explores how cheese type and maturation influence sensory perception and liking. Präst18 cheeses, characterized by higher fat content and crumbliness, were generally preferred, while Grevé12 received the lowest liking scores. Texture and taste were the primary drivers of consumer acceptance, whereas appearance had limited influence. Instrumental and sensory data revealed significant correlations between protein/fat content and textural attributes such as hardness and crumbliness. The study also highlights the role of familiarity in consumer preference, with Swedish participants showing greater liking and recognition of the cheeses. Despite limited international familiarity, all cheeses were positively received, suggesting potential for broader market appeal. The findings underscore the importance of preserving traditional cheese characteristics while considering future innovations. Understanding sensory drivers and consumer expectations can support the development of sustainable, culturally rooted food products. This research contributes to the discourse on traditional food systems, emphasizing their relevance in contemporary food culture and their potential role in promoting sustainability and regional identity.