Bread Tasting

The tasting began with three different breads, differing in microbial fermentation or flour composition. The first was fermented with yeast only and appeared very pale, with a mild flavour and a light, soft texture. The second bread contained both yeast and lactic acid bacteria, which resulted in a slightly more acidic taste and a deeper yellow colour. Finally, a buckwheat bread demonstrated how flour composition can influence flavour independently of fermentation: despite using microorganisms and yeast as the second bread, the presence of buckwheat produced a darker crumb and a more rustic aroma.

Cheese Tasting

Five cheeses followed, each introduced with its technological or microbiological background, highlighting how microorganism selection and ripening affect flavour, texture and appearance. The Roquefort, made from sheep’s milk and ripened with Penicillium roqueforti, showed the intense character typical of blue cheeses matured in the caves of Roquefort-sur-Soulzon (it’s a POD cheese, protected origin). The Brie, a soft cow’s-milk cheese, ripened with Penicillium camemberti, was noticeably milder and creamier. The Comté, a pressed hard cheese made from raw cow’s milk and aged for 18 months, offered more complex notes developed during long maturation. The group also tasted Maubé sur feuille (my favourite!), a traditional goat’s milk cheese aged on leaves, which contributed subtle vegetal aromas and a delicate surface flora. The last cheese, Livarot from Normandy, stood out for its washed rind with a reddish colour produced by ripening microorganisms, and for its strong, savoury flavour.

Wine & Grape Juice Tasting

After the cheese, students explored regional wines to understand terroir, grape variety and fermentation impact. The wine tasting allowed students to compare a grape juice and three different French wines. A light and elegant wine from Burgundy, obtained from Pinot Noir grape variety, contrasted with a fuller and more structured Cahors, from a mix of grape varieties (predominantly Malbec) in the southwest. A Saint-Chinian from the south, close to the Spanish border, offered a similarly rich and intense profile, because of their higher content in sugars and ethanol.
To conclude the wine section, one of our classmates, Nina, kindly shared with us also a wine from Bordeaux (Franc Baudron), thanks Nina! :)

Yogurts & Fresh Cheeses from Grignon’s farm

The tasting also included dairy products from the AgroParisTech experimental farm of Grignon, which we visited the following day (See our separate article about the visit!).
We tasted various types of yogurts, differing in fat content (full fat, half fat, no fat) and flavour (normal, with fruits or essential oils). The particularity of the yogurts was that they were not homogenised, leading to a creamy surface layer.
Regarding the fresh cheeses, they were produced using the same milk and similar temperature conditions, with overnight coagulation at approximately 30 °C, yet they differed noticeably in texture and acidity. The Fromage blanc lissé was smooth, mild and creamy, while the Fromage blanc campagne presented a slightly grainier structure due to mixed coagulation and curd handling. The Faisselle was the most acidic, with a texture closer to yogurt. This comparison allowed students to observe how identical milk and temperatures can lead to very different textures depending on drainage, stirring and microbial activity.

Overall, the tasting offered a practical opportunity to connect dairy and wine science, fermentation, raw materials and sensory perception. By analysing well-known French products, we were able to observe how microorganisms, milk and flour types, and processing steps influence flavour, texture and aroma. The session embodied the spirit of FIPDes: learning food science through international, hands-on, real-product experience.