Day Twelve

We began the day with some more chocolate tasting. I thought I might get tired of chocolate by this point, but I am actually starting to enjoy it as a part of my daily routine. Today's chocolate are from the Santander company
53%: Not bitter at all with hints of fruit.
65%: There was almost a nutty taste to this chocolate, that took a while to develop
70%: Surprisingly it wasn't too bitter, but a strong chocolate flavor.

We continued with a cheese tasting before the end of class, changing it up a little. Today was mainly hard cheeses.
Parmesan: very gritty and dry, dense, with a good flavor that was not too sharp
Pecorino: extremely salty, gritty and dry, almost chalky
Myzithra: tasted like drywall, definitely did not like it

We also did a vinegar tasting. I love vinegar, so this was interesting, even though I've never really thought about tasting vinegar.
Red Wine: This was a good vinegar, and had a pronounced grape flavor.
Balsamic: This was probably my favorite, as I have known that I have liked it for a while. Mellow flavor, and sweeter.
Apple Cider: the most acidic of the vinegars

Finally, we did a very interesting experiment involving the miracle fruit. When dissolved on the tongue, the fruit limited the ability of the tongue to taste sourness. After this, we tried lemons and limes, which was incredible in the way they tasted almost candy like, with none of the puckering that usually accompanies them. Additionally, when I had sweet tea for lunch, it tasted even sweeter than normal. Thus, we ended a busy but interesting day.